Federal University of Ceará, Chemical Engineering Department, Campus do Pici, Bloco 709, CEP 60440-900, Fortaleza-CE, Brazil.
Federal University of Amazon, Faculty of Agrarian Science, Av. Rodrigo Otávio, 6200 - Setor Sul, Coroado - CEP: 69.080-900, Manaus-AM, Brazil.
Food Res Int. 2022 Apr;154:111036. doi: 10.1016/j.foodres.2022.111036. Epub 2022 Feb 18.
Sapota-do-solimões (Quararibea cordata) juice was fermented by Lacticaseibacillus casei B-442 to produce a probiotic and a synbiotic juice. The synbiotic juice was obtained by adding fructooligosaccharides (FOS, 7%, w/v). After the fermentation (37 °C by 15 h) the L. casei viability was above 11 log CFU/mL in both juices. The microbial survival rate after 30 days of cold storage (4 °C) was higher in probiotic juice (97%) than in prebiotic juice (82%). The effect of fermentation and the food matrix on L. casei viability was assessed by the simulated digestion at the beginning and the end of cold storage (4 °C for 30 days). After the simulated digestion, the probiotic counts were above 8 log CFU/mL in synbiotic juice and above 4 log CFU/mL in probiotic juice. The main L. casei metabolites produced in the sapota-dos-solimões juice were lactic acid and acetic acid. Isobutyric, and propionic acids presented higher production in synbiotic juice compared to the probiotic juice. No FOS hydrolysis was observed during the storage or the simulated digestion. L. casei did not consume FOS as carbon source. Thus, sapota-do-solimões juice is an exotic suitable non-dairy-based matrix for functional beverages.
苏里南蛋黄果（Quararibea cordata）汁经干酪乳杆菌 B-442 发酵制成益生菌和合生菌汁。合生菌汁通过添加低聚果糖（FOS，7%，w/v）获得。发酵（37°C 下 15 h）后，两种果汁中干酪乳杆菌的活菌数均高于 11 log CFU/mL。在 4°C 下冷藏 30 天后，益生菌汁（97%）中的微生物存活率高于合生菌汁（82%）。发酵和食品基质对干酪乳杆菌活菌数的影响通过冷藏前后（4°C 下 30 天）的模拟消化来评估。模拟消化后，在合生菌汁中，益生菌的计数仍高于 8 log CFU/mL，在益生菌汁中仍高于 4 log CFU/mL。在苏里南蛋黄果汁中，干酪乳杆菌产生的主要代谢产物是乳酸和乙酸。与益生菌汁相比，合生菌汁中产生了更多的异丁酸和丙酸。在储存或模拟消化过程中均未观察到 FOS 水解。干酪乳杆菌未将 FOS 作为碳源消耗。因此，苏里南蛋黄果汁是一种适合非乳制品功能性饮料的外来基质。
