Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

Patrignani, Francesca; Modesto, Monica Marianna; Michelini, Samanta; Sansosti, M. C.; Serrazanetti, Diana Isabella; Qvirist, Linnea; Siroli, Lorenzo; Camprini, Lucia; Mattarelli, Paola; Lanciotti, Rosalba

doi:10.1016/j.lwt.2017.11.048

Cited by 23 publications

(11 citation statements)

References 34 publications

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“…Clearly, it can be noted that consumer's acceptance was lower after 21 days of storage, mainly for FSB4, FSB6, and FSB7, indicating that 21 days of storage had a negative impact on the attributes evaluated when compared to 7 days. The low acceptability scores of similar products were reported by several authors (Andrés, Tenorio, & Villanueva, ; Andrés, Villanueva, & Tenorio, ; Bedani et al., ; Patrignani et al., ). Bedani et al.…”

Section: Resultssupporting

confidence: 75%

“…In fact, Patrignani et al. () discussed that the production of acetic acid by Bifidobacterium strains from the carbohydrates metabolism could affect the sensory properties of fermented soymilk. Mondragón‐Bernal, Alves, Teixeira, Ferreira, and Maugeri Filho () also noted that Bifidobacterium strains leaded to sensorial problems in a synbiotic fermented soy product, which showed high viable counts and pH below 4.0.…”

Section: Resultsmentioning

confidence: 99%

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Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Vieira

Bíscola

Albuquerque

et al. 2019

Journal of Food Science

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Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features.Practical Application: Lactobacillus acidophilus LA-5, Bifidobacterium longum BB-46, and/or acerola byproduct (ABP) were applied in the production of fermented soy beverages (FSBs). Principal components analysis was used to evaluate the formulations of the 2 3 factorial design and the sensory attributes and the effect of storage independently and covariance was the matrix type used for mapping purposes. LA-5 and ABP contributed for the sensory acceptance of FSB, without affecting their technological features, and could be used by food processing companies after scaling up, also reducing the environmental impact by decreasing discarding byproducts, which are sources of bioactive compounds.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Vieira

Bíscola

Albuquerque

et al. 2019

Journal of Food Science

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“…Sensory analysis is also a key point to consider when developing a food product (Cruz et al ). In this sense, Patrignani et al () confirmed the good quality of the obtained fermented soy milk, using B. aesculapii strains.…”

Section: Discussionmentioning

confidence: 76%

“…Unfortunately, not all strains of bifidobacteria can be easily prepared at large scale since, usually, they present low yields in the growth media or poor survival to freezing or freeze‐drying processes (Roy ). Nowadays, it is known that the viability of the probiotic must be maintained throughout the processes of preparation, handling and storage of the food product until the end of the shelf‐life (Syngai et al ; Patrignani et al ). Moreover, in addition to surviving technological stresses, probiotics, once they are ingested with food, must resist to the biological barriers (such as digestive enzymes, gastric acid and bile) present in the GIT to reach their place of action and produce the beneficial effect (Ruiz et al ).…”

Section: Introductionmentioning

confidence: 99%

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

et al. 2019

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Aim To characterize four novel autochthonous bifidobacteria isolated from monkey faeces and a Bifidobacterium lactis strain isolated from chicken faeces by evaluating their technological and biological/functional potential to be used as probiotics. Different stressors, including food process parameters and storage, can affect their viability and functionality. Methods and Results The resistance to frozen storage, tolerance to lyophilization and viability during storage, thermal, acidic and simulated gastric resistance, surface hydrophobicity and antimicrobial activity against pathogens were studied. Bifidobacterium lactis Bb12 and INL1 were used as reference strains. The results obtained demonstrated that the new isolates presented strain‐dependent behaviour. Good results were obtained for thermal resistance, frozen storage at −80°C and lyophilized powders maintained at 5°C. Cell viability during refrigerated storage was higher when the strains were resuspended in milk at pH 5·0 than at 4·5. The surface hydrophobicity ranged between 7 and 98% depending on the strain. The simulated gastric resistance was improved for the strains incorporated in cheese. Regarding antimicrobial activity, bifidobacteria isolated from monkey presented higher inhibitory capacity than the reference strains. Conclusion This research provides a deeper insight into new strains of bifidobacteria isolated from primates and chicken that have not been previously characterized for their potential use in dairy products and confirm the most robust stress tolerance of B. lactis. Significance and Impact of the Study The possibility of expanding the available bifidobacteria with the potential to be added to a probiotic food necessarily implies characterizing them from different points of view, especially when considering unknown species. For monkey isolates (which showed higher antimicrobial activity against pathogens), more in‐depth knowledge is needed before applying strategies to improve their performance. On the contrary, the chicken isolate B. lactis P32/1 showed similar behaviour to the references B. lactis strains; therefore, it could be considered as a potential probiotic candidate.

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“…Nowadays, many studies have been carried out focused on soybean water soluble extract, which was the pioneer vegetable used in the preparation of vegetable water soluble extracts, popularly known as soy milk (Ribeiro et al, 2016;Mondragón-Bernal et al, 2017;Patrignani et al, 2017;Sęczyk et al, 2017;Wang et al, 2017;Alhendi et al, 2018). Many other types of raw material can be used, such as almonds, nuts, rice, oats, among others (Sethi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological behavior of plant-based beverages

et al. 2020

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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

Cited by 23 publications

References 34 publications

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

Rheological behavior of plant-based beverages

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