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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Inulin addition improved probiotic survival in soy-based fermented beverage
Carolina Iraporda1, Irene A Rubel2, Nicole Managó2
1Departamento 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. ciraporda@fio.unicen.edu.ar.
World Journal of Microbiology & Biotechnology
|June 10, 2022
Summary
This study developed a soy-based fermented beverage with probiotics and inulin, enhancing its prebiotic potential and bacterial survival. The functional food offers antioxidant and antimicrobial benefits for diverse non-dairy options.
Area of Science:
- Food Science and Technology
- Microbiology
- Nutritional Science
Background:
- Growing consumer demand for non-dairy functional foods necessitates novel product development.
- Soy-based fermented beverages offer a promising alternative to traditional dairy products.
- Probiotics and prebiotics are key components in functional foods for health benefits.
Purpose of the Study:
- To develop a soy-based fermented beverage using Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1.
- To evaluate the impact of post-fermentation inulin addition (low/high polymerization degree) on bacterial resistance.
- To analyze the antimicrobial and antioxidant activities of the resulting fermented beverages.
Main Methods:
- Fermentation of soy matrix using selected lactic acid bacteria strains.
- Post-fermentation addition of inulin with varying polymerization degrees.
- Assessment of bacterial survival under simulated gastrointestinal conditions.
- Evaluation of antimicrobial and antioxidant properties of the final products.
Main Results:
- Soy matrix supported robust growth of both L. plantarum and L. paracasei.
- Fermented beverages exhibited significant antioxidant activity and bactericidal effects against pathogens.
- Inulin addition preserved its polymerization degree, enhancing prebiotic potential.
- Inulin incorporation increased bacterial counts during refrigerated storage and improved probiotic survival rates.
Conclusions:
- Soy-based fermented beverages with inulin are viable functional foods.
- Inulin addition enhances probiotic stability and potential prebiotic effects.
- These products contribute to diversifying the market for non-dairy functional foods.
Keywords:
Bioactive propertiesFermented soy-based beverageInulinLactic acid bacteriaNon-dairy productsMore Related Videos
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