Study of Fermentation Strategies by <i<Lactobacillus gasseri</i< for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material
Foods fermented by <i<Lactobacillus</i< with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of <i<L. gasseri</i< in passion fruit juice and passion fr...
Ausführliche Beschreibung
Autor*in: |
Wanessa Dayane Leite Lima [verfasserIn] Shênia Santos Monteiro [verfasserIn] Matheus Augusto de Bittencourt Pasquali [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2022 |
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Übergeordnetes Werk: |
In: Foods - MDPI AG, 2013, 11(2022), 10, p 1471 |
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Übergeordnetes Werk: |
volume:11 ; year:2022 ; number:10, p 1471 |
Links: |
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DOI / URN: |
10.3390/foods11101471 |
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Katalog-ID: |
DOAJ043746608 |
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10.3390/foods11101471 doi (DE-627)DOAJ043746608 (DE-599)DOAJ392567a1ac5448aa82577f94e4ac22cb DE-627 ger DE-627 rakwb eng TP1-1185 Wanessa Dayane Leite Lima verfasserin aut Study of Fermentation Strategies by <i<Lactobacillus gasseri</i< for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Foods fermented by <i<Lactobacillus</i< with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of <i<L. gasseri</i< in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of <i<L. gasseri</i< in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL<sup<−1</sup< and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits. <i<Camellia sinensis</i< <i<Passiflora edulis</i< probiotic Chemical technology Shênia Santos Monteiro verfasserin aut Matheus Augusto de Bittencourt Pasquali verfasserin aut In Foods MDPI AG, 2013 11(2022), 10, p 1471 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:10, p 1471 https://doi.org/10.3390/foods11101471 kostenfrei https://doaj.org/article/392567a1ac5448aa82577f94e4ac22cb kostenfrei https://www.mdpi.com/2304-8158/11/10/1471 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 10, p 1471 |
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Study of Fermentation Strategies by <i<Lactobacillus gasseri</i< for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material |
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Foods fermented by <i<Lactobacillus</i< with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of <i<L. gasseri</i< in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of <i<L. gasseri</i< in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL<sup<−1</sup< and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits. |
abstractGer |
Foods fermented by <i<Lactobacillus</i< with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of <i<L. gasseri</i< in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of <i<L. gasseri</i< in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL<sup<−1</sup< and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits. |
abstract_unstemmed |
Foods fermented by <i<Lactobacillus</i< with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of <i<L. gasseri</i< in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of <i<L. gasseri</i< in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL<sup<−1</sup< and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits. |
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|
score |
7.398793 |