Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria
Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk-6% starch (M...
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todo:paper_09219668_v59_n4_p155_Zuleta2023-10-03T15:45:46Z Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria Zuleta, A. Sarchi, M.I. Rio, M.E. Sambucetti, M.E. Mora, M. De Fabrizio, S.V. Parada, J.L. Fermented foods Lactic acid bacteria Milk Prebiotics Probiotics Starch inulin probiotic agent starch animal article bacterial count bioassay dairy product feces female food control food handling growth, development and aging Lactobacillus male metabolism methodology microbiology pH rat Streptococcus thermophilus Wistar rat Animals Biological Assay Colony Count, Microbial Cultured Milk Products Feces Female Food Handling Food Microbiology Hydrogen-Ion Concentration Inulin Lactobacillus Male Probiotics Rats Rats, Wistar Starch Streptococcus thermophilus Bacteria (microorganisms) Lactobacillus Lactobacillus plantarum Lactobacillus sp. Manihot esculenta Streptococcus Streptococcus thermophilus Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk-6% starch (M3-S6), and 3% milk-6% inulin (M3-In6). D34 and SLH6 growth was enhanced by starch in M3-S6, when compared to the count (CFU/ml) obtained in M3. Growth of all strains was promoted by inulin. All fermented products showed LAB counts of 8.0 log or higher. Carbohydrate utilization was in agreement with growth and acidification results. The highest increase in CFU in rat feces was observed in M3-S6 fermented with ST4; the D34 fermented product also increased CFU but SLH6 did not, either with starch or inulin. This suggests that ST4 and D34 strains provide a good choice to ferment the proposed formulations in order to obtain a marked improvement of natural intestinal flora. Fil:Sarchi, M.I. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09219668_v59_n4_p155_Zuleta |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Fermented foods Lactic acid bacteria Milk Prebiotics Probiotics Starch inulin probiotic agent starch animal article bacterial count bioassay dairy product feces female food control food handling growth, development and aging Lactobacillus male metabolism methodology microbiology pH rat Streptococcus thermophilus Wistar rat Animals Biological Assay Colony Count, Microbial Cultured Milk Products Feces Female Food Handling Food Microbiology Hydrogen-Ion Concentration Inulin Lactobacillus Male Probiotics Rats Rats, Wistar Starch Streptococcus thermophilus Bacteria (microorganisms) Lactobacillus Lactobacillus plantarum Lactobacillus sp. Manihot esculenta Streptococcus Streptococcus thermophilus |
| spellingShingle |
Fermented foods Lactic acid bacteria Milk Prebiotics Probiotics Starch inulin probiotic agent starch animal article bacterial count bioassay dairy product feces female food control food handling growth, development and aging Lactobacillus male metabolism methodology microbiology pH rat Streptococcus thermophilus Wistar rat Animals Biological Assay Colony Count, Microbial Cultured Milk Products Feces Female Food Handling Food Microbiology Hydrogen-Ion Concentration Inulin Lactobacillus Male Probiotics Rats Rats, Wistar Starch Streptococcus thermophilus Bacteria (microorganisms) Lactobacillus Lactobacillus plantarum Lactobacillus sp. Manihot esculenta Streptococcus Streptococcus thermophilus Zuleta, A. Sarchi, M.I. Rio, M.E. Sambucetti, M.E. Mora, M. De Fabrizio, S.V. Parada, J.L. Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| topic_facet |
Fermented foods Lactic acid bacteria Milk Prebiotics Probiotics Starch inulin probiotic agent starch animal article bacterial count bioassay dairy product feces female food control food handling growth, development and aging Lactobacillus male metabolism methodology microbiology pH rat Streptococcus thermophilus Wistar rat Animals Biological Assay Colony Count, Microbial Cultured Milk Products Feces Female Food Handling Food Microbiology Hydrogen-Ion Concentration Inulin Lactobacillus Male Probiotics Rats Rats, Wistar Starch Streptococcus thermophilus Bacteria (microorganisms) Lactobacillus Lactobacillus plantarum Lactobacillus sp. Manihot esculenta Streptococcus Streptococcus thermophilus |
| description |
Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk-6% starch (M3-S6), and 3% milk-6% inulin (M3-In6). D34 and SLH6 growth was enhanced by starch in M3-S6, when compared to the count (CFU/ml) obtained in M3. Growth of all strains was promoted by inulin. All fermented products showed LAB counts of 8.0 log or higher. Carbohydrate utilization was in agreement with growth and acidification results. The highest increase in CFU in rat feces was observed in M3-S6 fermented with ST4; the D34 fermented product also increased CFU but SLH6 did not, either with starch or inulin. This suggests that ST4 and D34 strains provide a good choice to ferment the proposed formulations in order to obtain a marked improvement of natural intestinal flora. |
| format |
JOUR |
| author |
Zuleta, A. Sarchi, M.I. Rio, M.E. Sambucetti, M.E. Mora, M. De Fabrizio, S.V. Parada, J.L. |
| author_facet |
Zuleta, A. Sarchi, M.I. Rio, M.E. Sambucetti, M.E. Mora, M. De Fabrizio, S.V. Parada, J.L. |
| author_sort |
Zuleta, A. |
| title |
Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| title_short |
Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| title_full |
Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| title_fullStr |
Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| title_full_unstemmed |
Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| title_sort |
fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria |
| url |
http://hdl.handle.net/20.500.12110/paper_09219668_v59_n4_p155_Zuleta |
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