Development of a drink fermemtada from extract hidrossolúvel of soy, I contend agent probióticos and prebióticos. / Desenvolvimento de uma bebida fermentada a partir de extrato hidrossoluvel de soja, contendo agentes probioticos e prebioticos.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Probiotics and prebiotics are functional and nutraceuticals foods, that contribute to the health and balance of the intestinal tract, reducing the bad absorption of the lactose, increasing the protection against intestinal diseases and so on. Probiotics are live microbial additions to the diet; prebiotics are foodstuffs that have a selective metabolism in the hindgut, whilst symbiotic foods are combinations of the two approaches. Soymilk is the water extract of soybeans and contains natural oligosaccharides, such as raffinose and stachyose, considered as prebiotics when stimulating the growth of probiotics. Soymilk is an alternative base for a variety of beverages for people who present allergies and/or illnesses for the milk ingestion. The goal of this work was to develop a soy base beverage containing bifidobacteria, lactic acid bacteria and prebiotics in symbiosis. Therefore, in order to produce an excellent therapeutical effect, the goal of a probiotic population higher than 107 CFU/mL is important, as it has been reported. In this work, the following studies had been carried through: i) tests of culture media for counting of the different probiotics, ii) the behaviour of Bifidum longum BL04, Lactobacillus acidophilus LAC4 and Lactobacillus paracasei subsp. paracasei LBC81 probiotic species, supplied by Rhodia, were studied as pures or in co-culture, in fat-free water extract of soybeans (Olvebra Industrial/Brazil), with and without the supplementation of other prebiotics (such as fructooligosaccharides), with the goal to obtain probiotics in high and viable numbers in soymilk, and, iii) evaluation of fermentative process and the formularization of the soymilk beverage containing probiotics and prebiotics using a Plackett &Burman experimental design. In the first study MRS, MRS-LP and MRS-CDAC media were tested under aerobic and anaerobic conditions. It was observed that the media were not selective for the tested bacteria. A counting methodology based on both the difference between the number of colonies in aerobic and anaerobic conditions and the aerobic colony morphological aspects was developed using the MRS - blue aniline 0,1% medium. In the second study, it was shown that both L. paracasei subsp. paracasei LBC81 and B. longum BL 04 presented excellent growth in fatfree water extract of soybeans, reaching levels of 1012 -1013 CFU/g, after 16 and 20 hours of fermentation. Also. the L. acidophilus LAC4 population increased in presence of B. longum BL 04, reaching levels between 1010 and 1013 UFC/mL in 20 to 24 hours of fermentation. Fat-free water extract of soybeans was shown to be an excellent medium for the probiotics tested. In the third study, the highest probiotic population was obtained at 37 °C, with a ratio of 40/60 (percentage) of L. acidophilus + L. paracasei/B. bifidum, with a inoculum of 5x105 CFU/g, 20 g/L of syrup with 8,45% of FOS and 7,5 % of fat-free water extract of soybeans in a total of 17,75 hours of fermentation, reaching a final pH of 5,03 and a final count of 109 CFU/g.

ASSUNTO(S)

soy milk lactic acid bacteria probiotics lactobacilo assunto leite de soja probioticos

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