Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt
To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum...
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| Veröffentlicht in: | Journal of food science 2014-02, Vol.79 (2), p.M208-M213 |
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| creator | Saito, V.S.T dos Santos, T.F Vinderola, C.G Romano, C Nicoli, J.R Araújo, L.S Costa, M.M Andrioli, J.L Uetanabaro, A.P.T |
| description | To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin‐HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9‐point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage. |
| doi_str_mv | 10.1111/1750-3841.12326 |
| format | Article |
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The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin‐HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9‐point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12326</identifier><identifier>PMID: 24547696</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: The Institute</publisher><subject><![CDATA[beverages ; Beverages - microbiology ; bile ; Bile - enzymology ; Bile - metabolism ; Brazil ; Cacao - chemistry ; Cacao - microbiology ; cell viability ; Chemical Phenomena ; Cocoa ; cold storage ; Consumer Behavior ; Digestion ; Digestive system ; Fermentation ; flavor ; Food Preferences ; Food Storage ; Foods, Specialized - microbiology ; Functional foods & nutraceuticals ; Gastric Juice - enzymology ; Gastric Juice - metabolism ; gastrointestinal system ; Humans ; Hydrogen-Ion Concentration ; Intestinal Mucosa - secretion ; juices ; Lactobacillus ; Lactobacillus fermentum ; Lactobacillus fermentum - growth & development ; Lactobacillus fermentum - isolation & purification ; Lactobacillus fermentum - metabolism ; Lactobacillus plantarum ; Lactobacillus plantarum - growth & development ; Lactobacillus plantarum - isolation & purification ; Lactobacillus plantarum - metabolism ; microbial survival ; Microbial Viability ; odors ; probiotics ; Probiotics - administration & dosage ; Probiotics - isolation & purification ; Probiotics - metabolism ; Refrigeration ; Sensation ; sensory analysis ; sensory evaluation ; Soy Foods - microbiology ; Soy products ; soy yogurt ; Yogurt]]></subject><ispartof>Journal of food science, 2014-02, Vol.79 (2), p.M208-M213</ispartof><rights>2014 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4756-bb4e051ad6faedf8a4b7abebe42ba7b8774d1d59f3952eccf14eb3f7d72e65693</citedby><cites>FETCH-LOGICAL-c4756-bb4e051ad6faedf8a4b7abebe42ba7b8774d1d59f3952eccf14eb3f7d72e65693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.12326$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.12326$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24547696$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Saito, V.S.T</creatorcontrib><creatorcontrib>dos Santos, T.F</creatorcontrib><creatorcontrib>Vinderola, C.G</creatorcontrib><creatorcontrib>Romano, C</creatorcontrib><creatorcontrib>Nicoli, J.R</creatorcontrib><creatorcontrib>Araújo, L.S</creatorcontrib><creatorcontrib>Costa, M.M</creatorcontrib><creatorcontrib>Andrioli, J.L</creatorcontrib><creatorcontrib>Uetanabaro, A.P.T</creatorcontrib><title>Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage (“soy yogurt”) produced with lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum TcUESC01 and Lactobacillus plantarum TcUESC02) during fermentation and refrigerated storage. The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin‐HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9‐point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. 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The sensory acceptance of the yogurts was also tested. Samples of soy yogurt produced with L. fermentum TcUESC01 or L. plantarum TcUESC02 were collected during fermentation (0, 4, 8, and 12 h) and refrigerated storage (1, 9, 18, and 27 d), and submitted to pH and bacterial viability determinations. Tolerance to simulated digestion steps was done with refrigerated storage samples at 9 °C. Simulated digestion was performed in 3 successive steps: exposure to pepsin‐HCl solution, bile shock, and simulated small intestinal juice. During storage, a decrease in pH and lactobacillus viability was observed. L. fermentum TcUESC01 showed to be more resistant than L. plantarum TcUESC02 to simulated gastrointestinal digestion. All soy yogurts showed acceptable hedonic scores (greater than 5 in a 9‐point hedonic scale ranging from “like extremely” to “dislike extremely”) in sensory evaluation for flavor, aroma, color, consistency, and overall impression. L. plantarum TcUESC02 and, especially, L. fermentum TcUESC01 showed potential probiotic characteristics when considering pH, cell viability, and tolerance to simulated digestive steps and did not affect the sensory characteristics when supplemented to soy yogurt during storage.</abstract><cop>United States</cop><pub>The Institute</pub><pmid>24547696</pmid><doi>10.1111/1750-3841.12326</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | beverages Beverages - microbiology bile Bile - enzymology Bile - metabolism Brazil Cacao - chemistry Cacao - microbiology cell viability Chemical Phenomena Cocoa cold storage Consumer Behavior Digestion Digestive system Fermentation flavor Food Preferences Food Storage Foods, Specialized - microbiology Functional foods & nutraceuticals Gastric Juice - enzymology Gastric Juice - metabolism gastrointestinal system Humans Hydrogen-Ion Concentration Intestinal Mucosa - secretion juices Lactobacillus Lactobacillus fermentum Lactobacillus fermentum - growth & development Lactobacillus fermentum - isolation & purification Lactobacillus fermentum - metabolism Lactobacillus plantarum Lactobacillus plantarum - growth & development Lactobacillus plantarum - isolation & purification Lactobacillus plantarum - metabolism microbial survival Microbial Viability odors probiotics Probiotics - administration & dosage Probiotics - isolation & purification Probiotics - metabolism Refrigeration Sensation sensory analysis sensory evaluation Soy Foods - microbiology Soy products soy yogurt Yogurt |
| title | Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt |
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