Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress

Anna Carolina Meireles Piazentin, Thamires Maria Simões da Silva, Ana Carolina Florence-Franco, Raquel Bedani, Attilio Converti, Ricardo Pinheiro de Souza Oliveira
2020 Brazilian Journal of Microbiology  
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC),
more » ... .e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress. Graphical abstract.
doi:10.1007/s42770-020-00369-z pmid:32865712 fatcat:idhsp7u5pfbtdcs5vyyjaazjga