de Fátima Ferreira da Silva Lilian, Rodrigues Kétlin Fernanda, Gennari Adriano, Ethur Eduardo Miranda, Hoehne Lucélia, de Souza Claucia Fernanda Volken, de Freitas Elisete Maria
Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil.
Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
J Food Sci Technol. 2023 Apr;60(4):1303-1312. doi: 10.1007/s13197-023-05675-6. Epub 2023 Feb 6.
Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of was evaluated in terms of its potential as a prebiotic for the probiotic bacteria and . To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of and , as well as pH level, total solids, titratable acidity, and texture in the course of 21 days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from on the probiotic strains of and , which reached 10.20 and 11.19 log CFU/mL, respectively, after 21 days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences ( > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of has a prebiotic property and can be used as a nutritional supplement for and .
非传统食用植物含有生物活性化合物且营养价值高。其中，[具体植物名称]具有营养益处，而且易于种植且生产成本低。在本研究中，对[具体植物名称]未成熟果实的面粉作为益生菌[具体益生菌名称1]和[具体益生菌名称2]的益生元潜力进行了评估。为此，制备了分别含有2%、3%和6%面粉以及每毫升8.25对数CFU的每种微生物的发酵乳样品。在4℃储存21天的过程中，对样品的[具体益生菌名称1]和[具体益生菌名称2]活细胞数、pH值、总固体、可滴定酸度和质地进行了分析。所获得的微生物活力揭示了[具体植物名称]面粉对[具体益生菌名称1]和[具体益生菌名称2]益生菌菌株的体外共生作用，储存21天后分别达到10.20和11.19对数CFU/mL，与对照相比，细胞生长有1.7和2.5对数CFU/mL的显著差异。储存后pH值从4.8降至4.5，因此未改变细菌生长条件。所分析的物理和化学参数未显示出显著差异（P＞0.05），这表明产品稳定性。因此，[具体植物名称]未成熟果实的面粉具有益生元特性，可作为[具体益生菌名称1]和[具体益生菌名称2]的营养补充剂。
