Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFreire, Ana Luiza-
Autor(es): dc.creatorRamos, Cintia Lacerda-
Autor(es): dc.creatorSouza, Patrícia Nirlane da Costa-
Autor(es): dc.creatorCardoso, Mauro Guilherme Barros-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:13:20Z-
Data de disponibilização: dc.date.available2026-02-09T11:13:20Z-
Data de envio: dc.date.issued2018-12-12-
Data de envio: dc.date.issued2018-12-12-
Data de envio: dc.date.issued2017-05-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/32144-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0168160517300727-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136252-
Descrição: dc.descriptionThis work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (< 6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (> 1.6 g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Microbiology-
Palavras-chave: dc.subjectCassava-
Palavras-chave: dc.subjectRice-
Palavras-chave: dc.subjectLactobacillus plantarum-
Palavras-chave: dc.subjectLactobacillus acidophilus-
Palavras-chave: dc.subjectTorulaspora delbrueckii-
Palavras-chave: dc.subjectFunctional food-
Título: dc.titleNondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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