Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. Del Valle 5737, 7400, Olavarría, Argentina.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), Calle 47 y 116, 1900, la Plata, Argentina.
World J Microbiol Biotechnol. 2022 Jun 11;38(8):133. doi: 10.1007/s11274-022-03322-4.
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. Also, the antimicrobial and antioxidant activity of the fermented soy-based beverages were analyzed. The soy-based matrix was shown to be a suitable substrate for the growth of both lactic acid bacteria, and the fermented beverages obtained presented bioactive properties such us antioxidant activity and bactericidal effect against pathogen microorganisms. The addition of inulin after the fermentation process avoid the hydrolysis and so, preserve its polymerization degree and thus the potential prebiotic effect. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71 ± 0.15 and 8.41 ± 0.10 log CFU/mL for L. paracasei and L. planatrum respectively. The resistance to the gastrointestinal conditions of the strain L. paracasei BGP1 in the fermented beverage was improved up to 70% when inulin of high polymerization degree was added. Meanwhile the strain L. plantarum CIDCA 8327 showed a survival of 97 and 94% in the fermented beverage added with inulin of low or high polymerization degree, respectively. These results contribute to the development of non-dairy products containing inulin and probiotics and the diversification agri-based functional foods.
目前，对非乳制功能性食品的需求不断增长，导致新产品不断开发。本工作的目的是利用植物乳杆菌 CIDCA 8327 或副干酪乳杆菌 BGP1 获得一种基于大豆的发酵饮料，并分析低或高平均聚合度菊糖在后发酵添加对细菌抗性的影响。此外，还分析了发酵大豆基饮料的抗菌和抗氧化活性。大豆基质被证明是两种乳酸菌生长的合适基质，所得发酵饮料具有生物活性特性，如抗氧化活性和对病原体微生物的杀菌作用。在发酵过程后添加菊糖可避免水解，从而保持其聚合度，并保持其潜在的益生元作用。将菊糖加入到大豆发酵饮料中，可使冷藏 30 天后的细菌计数分别增加到副干酪乳杆菌和植物乳杆菌的 8.71 ± 0.15 和 8.41 ± 0.10 log CFU/mL。添加高聚合度菊糖可使副干酪乳杆菌 BGP1 在发酵饮料中的耐胃肠道条件能力提高 70%。同时，植物乳杆菌 CIDCA 8327 在添加低或高聚合度菊糖的发酵饮料中的存活率分别为 97%和 94%。这些结果有助于开发含菊糖和益生菌的非乳制品以及多样化的农业功能性食品。
