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| Crispim,S.M.; Nascimento,A.M.A.; Costa,P.S.; Moreira,J.L.S.; Nunes,A.C.; Nicoli,J.R.; Lima,F.L.; Mota,V.T.; Nardi,R.M.D.. |
| Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS); they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. In all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 CFU/g). 16S-23S rRNA ARDRA pattern assigned 116 isolates to the Lactobacillus genus, represented by the species Lactobacillus fermentum (59 isolates), Lactobacillus delbrueckii (18 isolates), Lactobacillus casei (9 isolates), Lactobacillus reuteri (6 isolates),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Puba; Carimã; Fermented food; Lactobacillus spp.; Cassava; Antagonism. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100002 |
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| SILVA,Camilla Fernanda Godinho da; SANTOS,Ferlando Lima; SANTANA,Ligia Regina Radomille de; SILVA,Mariangela Vieira Lopes; CONCEIÇÃO,Taiana de Araujo. |
| Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. It was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log10 CFUmL-1... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented food; Soybean; Probiotic; Consumer; Shelf-life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300543 |
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