Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal

Autores
Rodríguez de Olmos, Antonieta; Garro, Oscar Alfredo; Garro, Marisa Selva
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of alternatives to dairy products has gained great importance using plant-based foods. In this study, efforts have been made to develop vegetable alternatives from soybean paste without any supplement using single potential probiotic culture. Commercial soybean meal was inoculated with Bifidobacterium (B.) longum under previously fitted fermentation conditions by experimental design. Carbohydrates, organic acids, isoflavones, and amino acids profiles were studied in nine conditions of moisture and temperature, and also at several times in optimized conditions. Kinetics and technological parameters, effect of simulated gastric conditions on bacterium survival in optimized soybean paste, and their relationship with soybean matrix using scanning electron microscopy (SEM) were also evaluated. B. longum was able to use the main carbohydrates in soybean producing organic acids as was expected (acetic/lactic ∼ 1.5) and to enhance bioactive isoflavones (maximum concentration: 32.6 mg/50 g of soybean paste). Furthermore, B. longum showed high tolerance at simulated saliva solution and gastric juice, but the pancreatic solution deeply affected its viability in MRSs and also in soybean paste. Soybean paste represents an excellent vegetable candidate to be used as potential probiotic carrier food for B. longum and an attractive alternative to develop new functional foods.
Fil: Rodríguez de Olmos, Antonieta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Investigaciones En Procesos Tecnologicos Avanzados. - Universidad Nacional del Chaco Austral. Instituto de Investigaciones En Procesos Tecnologicos Avanzados.; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
BIFIDOBACTERIUM
GASTROINTESTINAL TOLERANCE
SOLID STATE FERMENTATION
VEGETARIAN FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/211971
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/211971
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean mealRodríguez de Olmos, AntonietaGarro, Oscar AlfredoGarro, Marisa SelvaBIFIDOBACTERIUMGASTROINTESTINAL TOLERANCESOLID STATE FERMENTATIONVEGETARIAN FOODhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The development of alternatives to dairy products has gained great importance using plant-based foods. In this study, efforts have been made to develop vegetable alternatives from soybean paste without any supplement using single potential probiotic culture. Commercial soybean meal was inoculated with Bifidobacterium (B.) longum under previously fitted fermentation conditions by experimental design. Carbohydrates, organic acids, isoflavones, and amino acids profiles were studied in nine conditions of moisture and temperature, and also at several times in optimized conditions. Kinetics and technological parameters, effect of simulated gastric conditions on bacterium survival in optimized soybean paste, and their relationship with soybean matrix using scanning electron microscopy (SEM) were also evaluated. B. longum was able to use the main carbohydrates in soybean producing organic acids as was expected (acetic/lactic ∼ 1.5) and to enhance bioactive isoflavones (maximum concentration: 32.6 mg/50 g of soybean paste). Furthermore, B. longum showed high tolerance at simulated saliva solution and gastric juice, but the pancreatic solution deeply affected its viability in MRSs and also in soybean paste. Soybean paste represents an excellent vegetable candidate to be used as potential probiotic carrier food for B. longum and an attractive alternative to develop new functional foods.Fil: Rodríguez de Olmos, Antonieta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Investigaciones En Procesos Tecnologicos Avanzados. - Universidad Nacional del Chaco Austral. Instituto de Investigaciones En Procesos Tecnologicos Avanzados.; ArgentinaFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier Science2021-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/211971Rodríguez de Olmos, Antonieta; Garro, Oscar Alfredo; Garro, Marisa Selva; Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal; Elsevier Science; LWT - Food Science and Technology; 157; 12-2021; 1-90023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822000366info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113101info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:09:54Zoai:ri.conicet.gov.ar:11336/211971instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:09:54.707CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
title Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
spellingShingle Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
Rodríguez de Olmos, Antonieta
BIFIDOBACTERIUM
GASTROINTESTINAL TOLERANCE
SOLID STATE FERMENTATION
VEGETARIAN FOOD
title_short Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
title_full Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
title_fullStr Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
title_full_unstemmed Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
title_sort Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
dc.creator.none.fl_str_mv Rodríguez de Olmos, Antonieta
Garro, Oscar Alfredo
Garro, Marisa Selva
author Rodríguez de Olmos, Antonieta
author_facet Rodríguez de Olmos, Antonieta
Garro, Oscar Alfredo
Garro, Marisa Selva
author_role author
author2 Garro, Oscar Alfredo
Garro, Marisa Selva
author2_role author
author
dc.subject.none.fl_str_mv BIFIDOBACTERIUM
GASTROINTESTINAL TOLERANCE
SOLID STATE FERMENTATION
VEGETARIAN FOOD
topic BIFIDOBACTERIUM
GASTROINTESTINAL TOLERANCE
SOLID STATE FERMENTATION
VEGETARIAN FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The development of alternatives to dairy products has gained great importance using plant-based foods. In this study, efforts have been made to develop vegetable alternatives from soybean paste without any supplement using single potential probiotic culture. Commercial soybean meal was inoculated with Bifidobacterium (B.) longum under previously fitted fermentation conditions by experimental design. Carbohydrates, organic acids, isoflavones, and amino acids profiles were studied in nine conditions of moisture and temperature, and also at several times in optimized conditions. Kinetics and technological parameters, effect of simulated gastric conditions on bacterium survival in optimized soybean paste, and their relationship with soybean matrix using scanning electron microscopy (SEM) were also evaluated. B. longum was able to use the main carbohydrates in soybean producing organic acids as was expected (acetic/lactic ∼ 1.5) and to enhance bioactive isoflavones (maximum concentration: 32.6 mg/50 g of soybean paste). Furthermore, B. longum showed high tolerance at simulated saliva solution and gastric juice, but the pancreatic solution deeply affected its viability in MRSs and also in soybean paste. Soybean paste represents an excellent vegetable candidate to be used as potential probiotic carrier food for B. longum and an attractive alternative to develop new functional foods.
Fil: Rodríguez de Olmos, Antonieta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Nordeste. Instituto de Investigaciones En Procesos Tecnologicos Avanzados. - Universidad Nacional del Chaco Austral. Instituto de Investigaciones En Procesos Tecnologicos Avanzados.; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The development of alternatives to dairy products has gained great importance using plant-based foods. In this study, efforts have been made to develop vegetable alternatives from soybean paste without any supplement using single potential probiotic culture. Commercial soybean meal was inoculated with Bifidobacterium (B.) longum under previously fitted fermentation conditions by experimental design. Carbohydrates, organic acids, isoflavones, and amino acids profiles were studied in nine conditions of moisture and temperature, and also at several times in optimized conditions. Kinetics and technological parameters, effect of simulated gastric conditions on bacterium survival in optimized soybean paste, and their relationship with soybean matrix using scanning electron microscopy (SEM) were also evaluated. B. longum was able to use the main carbohydrates in soybean producing organic acids as was expected (acetic/lactic ∼ 1.5) and to enhance bioactive isoflavones (maximum concentration: 32.6 mg/50 g of soybean paste). Furthermore, B. longum showed high tolerance at simulated saliva solution and gastric juice, but the pancreatic solution deeply affected its viability in MRSs and also in soybean paste. Soybean paste represents an excellent vegetable candidate to be used as potential probiotic carrier food for B. longum and an attractive alternative to develop new functional foods.
publishDate 2021
dc.date.none.fl_str_mv 2021-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/211971
Rodríguez de Olmos, Antonieta; Garro, Oscar Alfredo; Garro, Marisa Selva; Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal; Elsevier Science; LWT - Food Science and Technology; 157; 12-2021; 1-9
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/211971
identifier_str_mv Rodríguez de Olmos, Antonieta; Garro, Oscar Alfredo; Garro, Marisa Selva; Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal; Elsevier Science; LWT - Food Science and Technology; 157; 12-2021; 1-9
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822000366
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113101
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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