| Autor: |
Oliveira, Daelen Resende, Lopes, Ana Claudia Alencar, Pereira, Rafaela Andrade, Cardoso, Patricia Gomes, Duarte, Whasley Ferreira |
| Zdroj: |
Annals of Microbiology; Dec2019, Vol. 69 Issue 13, p1361-1372, 12p |
| Abstrakt: |
Purpose: This work aimed to assess the probiotic potential of different Kluyveromyces lactis strains isolated from Canastra cheese and to produce a fermented cheese whey beverage added to beetroot juice using the selected strain. Methods: Kluyveromyces lactis strains were tested for their resistance to the passage through the simulated gastrointestinal tract, adhesion properties, and functional effects such as inhibition of enteric pathogens, short-chain fatty acids (SCFA) production, and β-galactosidase activity. The selected strain was used to produce a fermented cheese whey beverage added to beetroot juice in different proportions. The produced beverages were characterized using HPLC for sugars, Folin-Ciocalteu for total phenolic content, DPPH for antioxidant activity, and GC-MS for volatiles compounds. Results: Except B51, all strains showed viability above 75% after exposure to the simulated gastric and duodenal juices. The aggregation rates were above 84% in 24 h. Only B9 and C16 strains presented hydrophobicity above 60%. The highest B9 β-galactosidase activities were 2.17 U/g and 2.21 U/g for pH 7 and 9, respectively. The B9 SCFA profile was similar to that found for Saccharomyces bourllardi. The fermented cheese whey beverages presented phenolic content ranging from 102.75 to 291.61 μg EAG/mL and inhibition of DPPH ranging from 38.69 to 81.02% after 21 days of storage, besides being lactose free. Esters and acetates were the most abundant compounds. Conclusions: Kluyveromyces lactis B9 presented interesting results as a potential probiotic yeast. The produced beverages allowed the delivery of K. lactis B9 through innovative product with functional properties. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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