Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt |
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Authors: | VST Saito TF dos Santos CG Vinderola C Romano JR Nicoli LS Araújo MM Costa JL Andrioli APT Uetanabaro |
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Affiliation: | 1. Laboratório de Microbiologia da Agroindústria, Univ. Estadual de Santa Cruz, , Ilhéus, BA, Brazil;2. Laboratório de Imunologia, Centro de Biotecnologia e Genética, Univ. Estadual de Santa Cruz, , Ilhéus, BA, Brazil;3. Inst. de Lactologia Industrial (INLAIN, UNL‐CONICET), Facultad de Ingeniería Química, Univ. Nacional del Litoral, , Santa Fe, Argentina;4. Laboratório de Ecologia e Fisologia de Micro‐organismos, Instituto de Ciências Biológicas, Univ. Federal de Minas Gerais, , Belo Horizonte, MG, Brazil;5. Laboratório de Micologia, Univ. Estadual de Santa Cruz, , Ilhéus, BA, Brazil |
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Abstract: | 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. |
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Keywords: | Lactobacillus microbial survival probiotics sensory analysis soy yogurt |
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