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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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_17564646_v23_n_p210_Genevois |
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todo:paper_17564646_v23_n_p210_Genevois2023-10-03T16:32:38Z Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei Genevois, C. Flores, S. de Escalada Pla, M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Genevois, C. Flores, S. de Escalada Pla, M. 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. |
| format |
JOUR |
| author |
Genevois, C. Flores, S. de Escalada Pla, M. |
| author_facet |
Genevois, C. Flores, S. de Escalada Pla, M. |
| author_sort |
Genevois, C. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_17564646_v23_n_p210_Genevois |
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