Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan)
| Autor: | M. Ferrer, L. M. Medina, Katynna Parra, María Patricia Piñero, Yasmina Barboza |
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| Rok vydání: | 2013 |
| Předmět: |
Lactobacillus casei
Sucrose Food Handling Population Colony Count Microbial Microbiology law.invention Cajanus Probiotic chemistry.chemical_compound fluids and secretions Lactobacillus acidophilus law Animals Humans Food science education Legume education.field_of_study Microbial Viability biology Probiotics food and beverages Hydrogen-Ion Concentration biology.organism_classification Lacticaseibacillus casei Milk chemistry Fermentation Food Science |
| Zdroj: | Journal of food protection. 76(2) |
| ISSN: | 1944-9097 |
| Popis: | The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source. |
| Databáze: | OpenAIRE |
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