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Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures.
- Source :
-
International Journal of Food Microbiology . Nov2016, Vol. 236, p26-32. 7p. - Publication Year :
- 2016
-
Abstract
- The ability of two starter cultures ( Streptococcus ( S. ) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures ( St. thermophilus TH-4, Lactobacillus ( Lb. ) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei , Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium ( B. ) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8 ± 2 ng/mL) and okara the highest (457 ± 22 ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24 h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223 ± 116 ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297 ± 36 ng/mL) and B. animalis subsp. lactis BB-12 (237 ± 23 ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01681605
- Volume :
- 236
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 118211449
- Full Text :
- https://doi.org/10.1016/j.ijfoodmicro.2016.07.008