Abstract
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. Also, the antimicrobial and antioxidant activity of the fermented soy-based beverages were analyzed. The soy-based matrix was shown to be a suitable substrate for the growth of both lactic acid bacteria, and the fermented beverages obtained presented bioactive properties such us antioxidant activity and bactericidal effect against pathogen microorganisms. The addition of inulin after the fermentation process avoid the hydrolysis and so, preserve its polymerization degree and thus the potential prebiotic effect. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71 ± 0.15 and 8.41 ± 0.10 log CFU/mL for L. paracasei and L. planatrum respectively. The resistance to the gastrointestinal conditions of the strain L. paracasei BGP1 in the fermented beverage was improved up to 70% when inulin of high polymerization degree was added. Meanwhile the strain L. plantarum CIDCA 8327 showed a survival of 97 and 94% in the fermented beverage added with inulin of low or high polymerization degree, respectively. These results contribute to the development of non-dairy products containing inulin and probiotics and the diversification agri-based functional foods.
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Acknowledgements
CI, IAR, GGL and AGA are researchers of the National Council for Scientific and Technical Research (CONICET, Argentina), GDM is member of the research career from the Scientific Research Commission (CIC, Argentina), and NM is graduated of the National University of the Center of Buenos Aires Province (UNCPBA, Argentina). Authors are grateful to Laboratorio 9 de Julio (Argentina) for pathogen microbial cultures supply.
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Financial support was provided by the National Council for Scientific and Technical Research (CONICET, Argentina) and National Agency fos Scientific and Technological Promotion (ANPCyT, Argentina) PICT-2019-1220 and PICT-2019–0211.
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CI and IAR have made substantial contributions to conception and design, acquisition, analysis and interpretation of data, and manuscript writing. NM performed the experimental assays. GDM, GLG and AGA have been involved in drafting the manuscript and revising it critically for important intellectual content and final approval of the version to be published.
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Iraporda, C., Rubel, I.A., Managó, N. et al. Inulin addition improved probiotic survival in soy-based fermented beverage. World J Microbiol Biotechnol 38, 133 (2022). https://doi.org/10.1007/s11274-022-03322-4
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DOI: https://doi.org/10.1007/s11274-022-03322-4