Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (2 4 ) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the ex...

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Detalles Bibliográficos
Autores principales:	Flores, Silvia Karina, de Escalada Pla, Marina Francisca
Publicado:	2016
Materias:	By-products Functional foods Lactobacillus casei Probiotic Pumpkin
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v23_n_p210_Genevois http://hdl.handle.net/20.500.12110/paper_17564646_v23_n_p210_Genevois
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_17564646_v23_n_p210_Genevois
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spelling	paper:paper_17564646_v23_n_p210_Genevois2023-06-08T16:28:55Z Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei Flores, Silvia Karina de Escalada Pla, Marina Francisca By-products Functional foods Lactobacillus casei Probiotic Pumpkin Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (2 4 ) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μ max ) was 0.6 h -1 . After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers. © 2016 Elsevier Ltd. Fil:Flores, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:de Escalada Pla, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v23_n_p210_Genevois http://hdl.handle.net/20.500.12110/paper_17564646_v23_n_p210_Genevois
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	By-products Functional foods Lactobacillus casei Probiotic Pumpkin
spellingShingle	By-products Functional foods Lactobacillus casei Probiotic Pumpkin Flores, Silvia Karina de Escalada Pla, Marina Francisca Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
topic_facet	By-products Functional foods Lactobacillus casei Probiotic Pumpkin
description	Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (2 4 ) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μ max ) was 0.6 h -1 . After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers. © 2016 Elsevier Ltd.
author	Flores, Silvia Karina de Escalada Pla, Marina Francisca
author_facet	Flores, Silvia Karina de Escalada Pla, Marina Francisca
author_sort	Flores, Silvia Karina
title	Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_short	Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_full	Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_fullStr	Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_full_unstemmed	Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_sort	byproduct from pumpkin (cucurbita moschata duchesne ex poiret) as a substrate and vegetable matrix to contain lactobacillus casei
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v23_n_p210_Genevois http://hdl.handle.net/20.500.12110/paper_17564646_v23_n_p210_Genevois
work_keys_str_mv	AT floressilviakarina byproductfrompumpkincucurbitamoschataduchesneexpoiretasasubstrateandvegetablematrixtocontainlactobacilluscasei AT deescaladaplamarinafrancisca byproductfrompumpkincucurbitamoschataduchesneexpoiretasasubstrateandvegetablematrixtocontainlactobacilluscasei
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Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

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