Producción Científica Profesorado

Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration



Contreras López, Elizabeth

2019

Jaimez-Ordaz, J., Martinez-Ramirez, X., Cruz-Guerrero, AE., Contreras-Lopez, E., Ayala-Nino, A., ; Castro-Rosas, J., Gonzalez-Olivares, LG., Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration. FOOD SCIENCE AND TECHNOLOGY, 2019, 39(1), 188-194DOI: 10.1590/fst.41117


Abstract


In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosusGG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 andstored for 21 days at 4 C. Survival was determined by viable count in MRS-agar. The production of free amino groups wasperformed by the TNBS method and peptide separation was performed by SDS-PAGE. During fermentation, pH decreasedfaster in milk with agave juice than with inulin. There was no significant difference in the concentration of free amino groups(0.632 0.007 and 0.627 0.007 mg/L) between the two fermentation systems for any microorganism. The concentrationof lactic acid bacteria in the presence of agave juice was higher than the recommended concentration for probiotic foods(7.59 log CFU/mL for L. rhamnosus GG and 8.26 log CFU/mL for L. casei Shirota). The production of free amino groups andpeptides of low molecular weight continued in refrigeration and was higher in systems with agave juice. This could represent aproteolytic activation in the presence of this carbon source. The results showed that agave juice might be a functional ingredientwith prebiotic character in symbiotic systems.



Producto de Investigación




Artículos relacionados

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico