The potential effect of FOS and inulin upon probiotic bacterium performance in ...

• Autor(es): Rodrigues, Dina ; Rocha-Santos, Teresa A. P. ; Pereira, Cláudia I. ; Gomes, Ana M. ; Malcata, F. Xavier ; Freitas, Ana C.
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10400.14/7962
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Probiotics; Prebiotics; Synbiotics; Dairy products; Cheese
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and a-linolenic and g linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei-01, to produce novel types of functional dairy matrices e although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered.