Monteiro Shênia Santos, Silva Wilton Pereira da, Monteiro Shirley Santos, Gomes Josivanda Palmeira, Pereira Emmanuel Moreira, Queiroz Alexandre José de Melo, Figueirêdo Rossana Maria Feitosa de, Rocha Ana Paula Trindade, Silva Hanndson Araujo, Almeida Leyllanne Renalle Batista de, Sena Mábia Ruana Silva de, Lima Antônio Gilson Barbosa de
Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil.
Department of Agriculture, Federal University of Paraiba, Bananeiras 58220-000, Brazil.
Foods. 2020 Dec 23;10(1):25. doi: 10.3390/foods10010025.
It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. () growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0-3.0%) and inulin concentrations (4.0-6.0%) and fermented under the effect of different temperatures (25-45 °C). A full 2 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).
众所周知，摄入益生菌对健康有益。具有益生菌潜力的乳酸菌引起了食品行业对开发含有此类益处的食品的兴趣。然而，鉴于益生菌培养物对加工条件的敏感性，将益生菌纳入食品对该行业来说是一项挑战。因此，本研究的目的是评估基于明胶和菊粉的成膜溶液作为将益生菌纳入食品的潜在载体，并对发酵动力学进行建模。在不同明胶浓度（1.0 - 3.0%）和菊粉浓度（4.0 - 6.0%）的影响下分析成膜溶液中的（）生长，并在不同温度（25 - 45°C）下进行发酵。采用具有中心点三次重复的全因子试验设计来优化工艺。工艺条件对细胞发育的影响对于优化工艺并使其适用于工业至关重要。本研究表明，成膜溶液中益生菌细胞发育的最佳条件是1.0%明胶与4.0%菊粉的组合以及45°C的发酵温度。观察到最大细胞生长发生在约4小时的发酵估计时间内。本文提出的模型很好地模拟了成膜溶液发酵过程中的细胞产生和底物消耗，细胞生长的决定系数为0.981，底物消耗的决定系数为0.991。
