Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.
Food Sci Technol Int. 2024 Apr;30(3):218-231. doi: 10.1177/10820132221143162. Epub 2022 Dec 6.
The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic () was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05.Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with during fermentation (1980-5480 mg/L), and storage (up to 13676.90 mg/L). maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). -fermented PAC hydrolysate showed significant overall acceptability of 49.56-56.33% in sensory attributes.PAC hydrolysate with showed significant acceptability and offered adequate support for the metabolism of , evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic .
对原生素 A 木薯（PAC）淀粉水解物（即即饮饮料）作为益生菌（）载体的适宜性进行了评估。采用α-淀粉酶和糖化酶对 PAC 淀粉进行水解。将 PAC 淀粉水解物与游离或藻酸盐包封的（在 37°C 下发酵 48 小时）进行发酵，通过高效液相色谱法评估乳酸产量、9 分愉悦量表上的描述性感官属性以及发酵和储存过程中（4°C，60 天）PAC 水解物中的总活菌数。进行方差分析，接受 p<0.05 为统计学意义。发酵过程中（1980-5480 mg/L）和储存过程中（最高可达 13676.90 mg/L）PAC 水解物中显著（p<0.05）产生乳酸。发酵后（9 对数 CFU/mL）和 60 天储存后（5 对数 CFU/mL），PAC 水解物中仍保持显著的存活能力。发酵后的 PAC 水解物与 共发酵显示出显著的总体可接受性，感官属性评分为 49.56-56.33%。PAC 水解物具有显著的可接受性，为益生菌的代谢提供了足够的支持，这体现在发酵和冷藏（4°C）储存过程中乳酸产量显著，活菌数充足。因此，PAC 是一种适合的非乳制品益生菌载体。
