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...
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Autor*in:	Wanessa Dayane Leite Lima [verfasserIn] Shênia Santos Monteiro [verfasserIn] Matheus Augusto de Bittencourt Pasquali [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	probiotic

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 10, p 1471
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:10, p 1471

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11101471

Katalog-ID:	DOAJ043746608

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callnumber-first	T - Technology
author	Wanessa Dayane Leite Lima
spellingShingle	Wanessa Dayane Leite Lima misc TP1-1185 misc <i<Camellia sinensis</i< misc <i<Passiflora edulis</i< misc probiotic misc Chemical technology 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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topic_title	TP1-1185 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 <i<Camellia sinensis</i< <i<Passiflora edulis</i< probiotic
topic	misc TP1-1185 misc <i<Camellia sinensis</i< misc <i<Passiflora edulis</i< misc probiotic misc Chemical technology
topic_unstemmed	misc TP1-1185 misc <i<Camellia sinensis</i< misc <i<Passiflora edulis</i< misc probiotic misc Chemical technology
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title	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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title_full	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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title_sort	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
callnumber	TP1-1185
title_auth	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
abstract	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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container_issue	10, p 1471
title_short	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
url	https://doi.org/10.3390/foods11101471 https://doaj.org/article/392567a1ac5448aa82577f94e4ac22cb https://www.mdpi.com/2304-8158/11/10/1471 https://doaj.org/toc/2304-8158
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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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