Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers.

Autor: Morales-Ríos EI; Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México., Ríos-Guerra H; Departamento de Ciencias Químicas, Sección de Química Orgánica, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México., Espinosa-Raya J; Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México., Gómez-Pliego R; Departamento de Ciencias Químico-Biológicas, Sección de Ciencias de La Salud Humana, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 May; Vol. 60 (5), pp. 1560-1569. Date of Electronic Publication: 2023 Mar 29.
DOI: 10.1007/s13197-023-05698-z
Abstrakt: The physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their effects on the survival of homofermentative Lacticaseibacillus casei subsp. casei ( L. casei ) in fermented milk matrix were analyzed. For this, an experimental study of the effect of storage time on the microorganisms count and physicochemical properties (pH, titratable acidity, syneresis and viscosity) of milk fermented with L. casei was carried out every two weeks during a storage period of 42 days. Throughout the period studied at 4 °C, no significant differences were found in terms of viscosity values, syneresis rates and L. casei counts, despite the substantial decrease in the pH values. Notably, the substantial increase in the concentration of free hydronium ions (active acidity) in the fiber-enriched matrices during the follow-up period was positively correlated with the L.casei survival. The microbial count determined in all samples was higher than 1 × 10 7  CFU/g, the minimum value recommended by world organizations for nutraceutical fermented foods. Consequently, the studied prebiotic fibers could be considered in the production of new fermented dairy products with functional properties.
Competing Interests: Conflict of interestThe authors declare that they have no competing economic interests or personal relationships that could have influenced the work reported in this paper.
(© The Author(s) 2023.)
Databáze: MEDLINE
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