| Autor: |
Maftei NM; Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University 'Dunărea de Jos', 800008 Galati, Romania.; Medical Laboratory Department, Clinical Hospital of Children Hospital 'Sf. Ioan', 800487 Galati, Romania., Iancu AV; Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University 'Dunărea de Jos', 800008 Galati, Romania.; Medical Laboratory Department, Clinical Hospital of Infectious Diseases 'Sf. Cuvioasa Parascheva', 800179 Galati, Romania., Elisei AM; Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University 'Dunărea de Jos', 800008 Galati, Romania., Gurau TV; Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University 'Dunărea de Jos', 800008 Galati, Romania., Ramos-Villarroel AY; School of Science of Agro and Environment, Campus the Guaritos, University of Oriente, Av. University, Maturín 6201, Venezuela., Lisa EL; Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University 'Dunărea de Jos', 800008 Galati, Romania. |
| Abstrakt: |
Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by Bifidobacterium bifidus ( Bb-12 ® , Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days. Additionally, the survival and stability of Bb-12 ® , inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time. |
