Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers

This study evaluated the survival of Lactobacillus casei (LC-1) when adhered to four different dehydrated prebiotic fibers. After vacuum drying in oat bran with 9% β-glucan and green banana flour, LC-1 viability was 79% and 76%, respectively. Scanning electron microscopy images revealed no morpholog...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2010-04, Vol.11 (2), p.415-421
Main Authors: Guergoletto, Karla Bigetti, Magnani, Marciane, Martin, Juca San, Andrade, Celia Guadalupe Tardeli de Jesus, Garcia, Sandra
Format: Article
Language:English
Subjects:
beneficial microorganisms
beverages
dairy products
Dehydration
Fibers
food acceptability
food processing quality
Foods
Green banana flour
lactic acid bacteria
Lactobacillus casei
microbial physiology
Musa
Oat bran
plant fibers
Probiotic
Probiotics
Protective sugars
sensory evaluation
Simulation
Survival
trehalose
vacuum drying
Viability
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Summary:This study evaluated the survival of Lactobacillus casei (LC-1) when adhered to four different dehydrated prebiotic fibers. After vacuum drying in oat bran with 9% β-glucan and green banana flour, LC-1 viability was 79% and 76%, respectively. Scanning electron microscopy images revealed no morphological changes in the cells adhered to these fibers, and the addition of trehalose as a cell protectant had a positive and significant effect on the survival of LC-1. At different storage temperatures, oat bran had the highest stability as well as in simulated gastrointestinal conditions, where LC-1 that adhered to the oat bran had greater viability (7.1 log CFU g − 1 ) than in the free form (2.4 log CFU g − 1 ). In the sensory evaluation, the probiotic oat bran added to a dairy fruit beverage was well accepted by consumers. The diversification of food products and the growing interest in health life requires from food industry innovations and new products for this. Probiotic cultures into non-dairy products is still an innovation and a challenge to the functional food segment. The development of an oat bran with LC-1 adhered is important for the functional food industries because the probiotic can be viable during dehydration and storage at room temperature. In addition the LC-1 is protected under simulated gastrointestinal conditions without compromising sensory acceptability.
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2009.11.003