do Espirito-Santo A. P., Mouquet Rivier Claire, Humblot Christèle, Cazevieille C., Icard-Vernière Christèle, Soccol C. R., Guyot Jean-Pierre. (2014). Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International, 57, p. 104-113. ISSN 0963-9969.
Titre du document
Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber
do Espirito-Santo A. P., Mouquet Rivier Claire, Humblot Christèle, Cazevieille C., Icard-Vernière Christèle, Soccol C. R., Guyot Jean-Pierre
Source
Food Research International, 2014,
57, p. 104-113 ISSN 0963-9969
Gruels tailored to school-age children and made of soy milk and rice flour with or without total dietary fiber from passion fruit by-product were fermented by amylolytic lactic acid bacteria strains (Lactobacillus fermentum Ogi E1 and Lactobacillus plantarum A6), by commercial probiotic bacteria strains (Lactobacillus acidophilus L10, Lactobacillus casei L26 and Bifidobacterium animalis subsp. lactis B94) and by co-cultures made of one amylolytic and one probiotic strain. The influence of ingredient composition and bacterial cultures on kinetics of acidification, alpha-amylase activity of the bacteria, apparent viscosity and microstructure of the fermented products was investigated. During fermentation of the gruels, alpha-amylase activity was determined through the Ceralpha method and apparent viscosity, flux behavior and thixotropy were determined in a rotational viscometer. Rheological data were fitted to Power Law model. The combination of amylolytic and probiotic bacteria strains reduced the fermentation time of the gruels as well as increased the a-amylase activity. The addition of passion fruit fiber exerted less influence on the apparent viscosity of the fermented products than the composition of the bacterial cultures. Scanning electron microscopy provided evidence of exopolysaccharide production by amylolytic bacteria strains in the food matrices tested. The co-cultures made of amylolytic and probiotic bacteria strains are suitable to reduce the fermentation time of a soy milk/rice matrix and to obtain a final product with pH and viscosity similar to yoghurt.
