Development of a potentially probiotic food through fermentation of Andean tubers

Autores
Mosso, Ana Laura; Lobo, Manuel Oscar; Samman, Norma Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for the potentially probiotic L. brevis CJ25 strain. Fermented Churqueña potato puree, oregano and NaCl were used for the manufacture of a product called Potato Cheese due to its firm texture. This functional food contains a viable cell concentration of 8.0 log CFU/g and pH 5.1. Even after 28 days of storage at 4 °C, increases in cell counts were found and pH decreased 0.7 units, which improved food safety avoiding the growth of spoilage and pathogenic microorganisms. The in vitro tests indicated that L. brevis CJ25 exhibited high level of survival in simulated gastric juice (3 h, pH 2.5) when delivered in Potato Cheese, and also showed resistance to bile salt after 3 h of exposure. These results suggest that Potato Cheese is a promising novel functional food with high nutritional value, free of cholesterol and lactose and its development may have a favorable impact in Andean regional economies.
Fil: Mosso, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Materia
Andean Tubers
In Vitro Gastrointestinal Simulation
Lactobacillus Brevis
Probiotic Viability
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:11336/50056
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50056
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of a potentially probiotic food through fermentation of Andean tubersMosso, Ana LauraLobo, Manuel OscarSamman, Norma CristinaAndean TubersIn Vitro Gastrointestinal SimulationLactobacillus BrevisProbiotic Viabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for the potentially probiotic L. brevis CJ25 strain. Fermented Churqueña potato puree, oregano and NaCl were used for the manufacture of a product called Potato Cheese due to its firm texture. This functional food contains a viable cell concentration of 8.0 log CFU/g and pH 5.1. Even after 28 days of storage at 4 °C, increases in cell counts were found and pH decreased 0.7 units, which improved food safety avoiding the growth of spoilage and pathogenic microorganisms. The in vitro tests indicated that L. brevis CJ25 exhibited high level of survival in simulated gastric juice (3 h, pH 2.5) when delivered in Potato Cheese, and also showed resistance to bile salt after 3 h of exposure. These results suggest that Potato Cheese is a promising novel functional food with high nutritional value, free of cholesterol and lactose and its development may have a favorable impact in Andean regional economies.Fil: Mosso, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; ArgentinaFil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; ArgentinaFil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; ArgentinaElsevier Science2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50056Mosso, Ana Laura; Lobo, Manuel Oscar; Samman, Norma Cristina; Development of a potentially probiotic food through fermentation of Andean tubers; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 184-1890023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.03.008info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301451info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:21Zoai:ri.conicet.gov.ar:11336/50056instacron: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:34982025-09-03 09:53:22.01CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a potentially probiotic food through fermentation of Andean tubers
title Development of a potentially probiotic food through fermentation of Andean tubers
spellingShingle Development of a potentially probiotic food through fermentation of Andean tubers
Mosso, Ana Laura
Andean Tubers
In Vitro Gastrointestinal Simulation
Lactobacillus Brevis
Probiotic Viability
title_short Development of a potentially probiotic food through fermentation of Andean tubers
title_full Development of a potentially probiotic food through fermentation of Andean tubers
title_fullStr Development of a potentially probiotic food through fermentation of Andean tubers
title_full_unstemmed Development of a potentially probiotic food through fermentation of Andean tubers
title_sort Development of a potentially probiotic food through fermentation of Andean tubers
dc.creator.none.fl_str_mv Mosso, Ana Laura
Lobo, Manuel Oscar
Samman, Norma Cristina
author Mosso, Ana Laura
author_facet Mosso, Ana Laura
Lobo, Manuel Oscar
Samman, Norma Cristina
author_role author
author2 Lobo, Manuel Oscar
Samman, Norma Cristina
author2_role author
author
dc.subject.none.fl_str_mv Andean Tubers
In Vitro Gastrointestinal Simulation
Lactobacillus Brevis
Probiotic Viability
topic Andean Tubers
In Vitro Gastrointestinal Simulation
Lactobacillus Brevis
Probiotic Viability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for the potentially probiotic L. brevis CJ25 strain. Fermented Churqueña potato puree, oregano and NaCl were used for the manufacture of a product called Potato Cheese due to its firm texture. This functional food contains a viable cell concentration of 8.0 log CFU/g and pH 5.1. Even after 28 days of storage at 4 °C, increases in cell counts were found and pH decreased 0.7 units, which improved food safety avoiding the growth of spoilage and pathogenic microorganisms. The in vitro tests indicated that L. brevis CJ25 exhibited high level of survival in simulated gastric juice (3 h, pH 2.5) when delivered in Potato Cheese, and also showed resistance to bile salt after 3 h of exposure. These results suggest that Potato Cheese is a promising novel functional food with high nutritional value, free of cholesterol and lactose and its development may have a favorable impact in Andean regional economies.
Fil: Mosso, Ana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Lobo, Manuel Oscar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina
description With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for the potentially probiotic L. brevis CJ25 strain. Fermented Churqueña potato puree, oregano and NaCl were used for the manufacture of a product called Potato Cheese due to its firm texture. This functional food contains a viable cell concentration of 8.0 log CFU/g and pH 5.1. Even after 28 days of storage at 4 °C, increases in cell counts were found and pH decreased 0.7 units, which improved food safety avoiding the growth of spoilage and pathogenic microorganisms. The in vitro tests indicated that L. brevis CJ25 exhibited high level of survival in simulated gastric juice (3 h, pH 2.5) when delivered in Potato Cheese, and also showed resistance to bile salt after 3 h of exposure. These results suggest that Potato Cheese is a promising novel functional food with high nutritional value, free of cholesterol and lactose and its development may have a favorable impact in Andean regional economies.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
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/11336/50056
Mosso, Ana Laura; Lobo, Manuel Oscar; Samman, Norma Cristina; Development of a potentially probiotic food through fermentation of Andean tubers; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 184-189
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50056
identifier_str_mv Mosso, Ana Laura; Lobo, Manuel Oscar; Samman, Norma Cristina; Development of a potentially probiotic food through fermentation of Andean tubers; Elsevier Science; LWT - Food Science and Technology; 71; 9-2016; 184-189
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/doi/10.1016/j.lwt.2016.03.008
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301451
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
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 13.13397

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