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Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers

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Main Authors: Emmanuel Iván, Morales-Ríos, Hulme, Ríos-Guerra, Judith, Espinosa-Raya
Format: Book
Language:English
Published: Springer 2023
Subjects:
Lacticaseibacillus casei
Online Access:https://link.springer.com/article/10.1007/s13197-023-05698-z
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8167
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spelling oai:localhost:PNK-81672023-04-20T08:52:10Z Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers Emmanuel Iván, Morales-Ríos Hulme, Ríos-Guerra Judith, Espinosa-Raya Lacticaseibacillus casei CC BY The physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their effects on the survival of homofermentative Lacticaseibacillus casei subsp. casei (L. casei) in fermented milk matrix were analyzed. For this, an experimental study of the effect of storage time on the microorganisms count and physicochemical properties (pH, titratable acidity, syneresis and viscosity) of milk fermented with L. casei was carried out every two weeks during a storage period of 42 days. Throughout the period studied at 4 °C, no significant differences were found in terms of viscosity values, syneresis rates and L. casei counts, despite the substantial decrease in the pH values. Notably, the substantial increase in the concentration of free hydronium ions (active acidity) in the fiber-enriched matrices during the follow-up period was positively correlated with the L.casei survival. The microbial count determined in all samples was higher than 1 × 107 CFU/g, the minimum value recommended by world organizations for nutraceutical fermented foods. 2023-04-20T08:52:10Z 2023-04-20T08:52:10Z 2023 Book https://link.springer.com/article/10.1007/s13197-023-05698-z https://dlib.phenikaa-uni.edu.vn/handle/PNK/8167 en application/pdf Springer
institution Digital Phenikaa
collection Digital Phenikaa
language English
topic Lacticaseibacillus casei
spellingShingle Lacticaseibacillus casei
Emmanuel Iván, Morales-Ríos
Hulme, Ríos-Guerra
Judith, Espinosa-Raya
Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
description CC BY
format Book
author Emmanuel Iván, Morales-Ríos
Hulme, Ríos-Guerra
Judith, Espinosa-Raya
author_facet Emmanuel Iván, Morales-Ríos
Hulme, Ríos-Guerra
Judith, Espinosa-Raya
author_sort Emmanuel Iván, Morales-Ríos
title Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
title_short Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
title_full Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
title_fullStr Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
title_full_unstemmed Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
title_sort evaluation of the survival of homofermentative lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers
publisher Springer
publishDate 2023
url https://link.springer.com/article/10.1007/s13197-023-05698-z
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8167
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score 8.891145

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