Rodríguez de Olmos Antonieta, Correa Deza Maria Alejandra, Garro Marisa S
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, (T4000ILC) San Miguel de Tucumán, Tucumán, Argentina.
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, (T4000ILC) San Miguel de Tucumán, Tucumán, Argentina.
Rev Argent Microbiol. 2017 Jan-Mar;49(1):62-69. doi: 10.1016/j.ram.2016.08.007. Epub 2017 Mar 12.
At present, consumers are looking for more natural foods so as to improve health through their active compounds. Within this context, soybean is an excellent substrate due to its beneficial effects on consumers' health. Moreover, lactic cultures are widely used in the food industry to improve the technological, nutritional and functional characteristics of fermented foods. It is interesting to find new matrices in which to transport these starter cultures (potentially probiotic microorganisms). The aim of this research was to obtain a solid state fermentation system from soybean to analyze the behavior of selected lactobacilli and bifidobacteria, with the potential to develop a functional vegetarian food to serve as carrier for the microorganisms. A soybean solid substrate system was optimized by selecting the relationship of the main processing parameters. Homogeneous soybean pastes with different moisture content (60-80%) were obtained and used as substrate and support for solid substrate fermentation. Moisture, inoculum size and temperature were optimized: 80%, 4%, 37°C, respectively. L. rhamnosus CRL 981 was chosen as the best starter to use in this kind of fermentation, showing high acidification and cell counts at 24h of fermentation and increased specific growth rate in tested soybean pastes. It was demonstrated that the selected soybean paste could be used as a carrier of these microorganisms having probiotic potential for the production of vegetarian foods. Moreover, these microorganisms are able to modify the substrate to enhance their nutritional and functional characteristics, which would change the soybean into a more attractive product for consumers.
目前，消费者正在寻找更天然的食物，以便通过其活性成分改善健康。在此背景下，大豆因其对消费者健康的有益影响而成为一种优质底物。此外，乳酸菌在食品工业中被广泛用于改善发酵食品的工艺、营养和功能特性。寻找新的基质来运输这些发酵剂培养物（潜在的益生菌微生物）很有意思。本研究的目的是获得一种以大豆为原料的固态发酵系统，以分析所选乳酸菌和双歧杆菌的行为，从而有潜力开发一种功能性素食食品作为微生物的载体。通过选择主要加工参数之间的关系，对大豆固体底物系统进行了优化。获得了不同水分含量（60 - 80%）的均匀大豆糊，并将其用作固体底物发酵的底物和支撑物。对水分、接种量和温度进行了优化，分别为80%、4%、37°C。鼠李糖乳杆菌CRL 981被选为这种发酵中最佳的发酵剂，在发酵24小时时显示出高酸化和细胞数量，并且在测试的大豆糊中比生长速率增加。结果表明，所选的大豆糊可以用作这些具有益生菌潜力的微生物生产素食食品的载体。此外，这些微生物能够改变底物以增强其营养和功能特性，这将使大豆成为对消费者更具吸引力的产品。
