Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei. (May 2016)

• Record Type: Journal Article
• Authors: Genevois, C.; Flores, S.; de Escalada Pla, M.
• Is Part Of: Journal of functional foods. Volume 23(2016)
• Page Start: 210
• Page End: 219
• Publication Date: 2016-05
• Subjects: Lactobacillus casei -- Probiotic -- Functional foods -- Pumpkin -- By-products; PW Pumpkin wastes -- SSF Solid state fermentation -- MRS De Man, Rogosa and Sharpe -- PP Pumpkin powder containing probiotics -- SD Standard deviation -- aw Water activity -- ChM Chocolate milk -- SM Soy milk and apple juice -- ChMc Control chocolate milk -- SMc Control soy milk and apple juice; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.02.030
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Lactobacillus casei could use pumpkin by-products as a substrate successfully. L. casei inoculum of 1.68 Log CFU/g and 10 mL/g of water enhanced the cell growth. L. casei adhered to pumpkin survived the washing, centrifugation and vacuum drying. Consumers accepted beverages with pumpkin (PP) containing L casei well. L. casei from PP and reconstituted in beverages survived simulated digestion. Abstract: 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 (µmax ) 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.