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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

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dc.contributor.authorSánchez-Zapata, Elena
dc.contributor.authorFernández-López, Juana
dc.contributor.authorPérez-Alvarez, José A.
dc.contributor.authorSoares, José
dc.contributor.authorSousa, Sérgio
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorPintado, Manuela M. E.
dc.date.accessioned2013-01-25T18:00:30Z
dc.date.available2013-01-25T18:00:30Z
dc.date.issued2013
dc.description.abstractTiger nut milk ("horchata") liquid co-products (TNLC) were evaluated as carbon source for probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium animalis) growth by screening via microplate assay and determination of viable cells and metabolic activity. Based on MRS five different basal media were prepared ((i) without carbon source, (ii) with 2% (w/v) glucose, (iii) with 2% (w/v) FOS, (iv) with 2% (v/v) TNLC and (v) 3% (v/v) TNLC). Additionally, reconstituted TNLC was also used as basal medium. For determination of viable cells and metabolic activity skim milk powder was used. Glucose was found to be the best substrate to L. acidophilus grows, followed by FOS and TNLC (2% and 3%, respectively). TNLC (3%) was found to be the best substrate followed by TNLC (2%), glucose and FOS, in the promotion of growth of B. animalis. The growth of L. acidophilus and B. animalis in skim milk reconstituted TNLC + water was higher than samples inoculated in skim milk reconstituted only with water (p < 0.05). This is supported by the pH effect and by the faster organic acid production (mainly lactic acid, acetic acid, and butyric acid), confirming the property of TNLC as a carbon source for probiotic bacteria growth.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationSÁNCHEZ-ZAPATA, Elena ...[et al.] - In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth. Food and Bioproducts Processing. ISSN 0960-3085. Vol. 91, n.º 3 (2013), p. 279-286por
dc.identifier.doi10.1016/j.fbp.2012.11.003
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10400.14/9939
dc.identifier.wosWOS:000321157700012
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectTiger nutpor
dc.subjectMicrodilution assaypor
dc.subjectLactobacilluspor
dc.subjectAcidophiluspor
dc.subjectacidophiluspor
dc.subjectOrganic acidspor
dc.titleIn vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growthpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage286
oaire.citation.issue3
oaire.citation.startPage279
oaire.citation.titleFood and Bioproducts Processing
oaire.citation.volume91
person.familyNameFernandez-Lopez
person.familyNamePérez-Alvarez
person.familyNameOdila Pereira
person.familyNameSousa
person.familyNameGomes
person.familyNamePintado
person.givenNameJuana
person.givenNameJosé Angel
person.givenNameJoana
person.givenNameSérgio
person.givenNameAna Maria
person.givenNameMaria Manuela
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person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-6768-2014
person.identifier.ridB-2991-2008
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person.identifier.ridF-5696-2013
person.identifier.scopus-author-id35236747400
person.identifier.scopus-author-id7004684713
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id55649569791
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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