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Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress

  • Biotechnology and Industrial Microbiology - Research Paper
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Abstract

This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress.

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Acknowledgments

The authors thank Danisco-DuPont for the bacterial cultures.

Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001, the National Council for Scientific and Technological Development (CNPq), and the São Paulo Research Foundation (FAPESP process no. 2019/19054-0).

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Authors and Affiliations

  1. Department of Biochemical and Pharmaceutical Technology, University of São Paulo, Prof. Lineu Prestes, 580 - Bloco 16, Sao Paulo, 05508-000, Brazil

    Anna Carolina Meireles Piazentin, Thamires Maria Simões da Silva, Raquel Bedani & Ricardo Pinheiro de Souza Oliveira

  2. French Institute of Health and Medical Research, Inserm, Toulouse Purpan Pathophysiology Center, CPTP, Toulouse, France

    Ana Carolina Florence-Franco

  3. Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy

    Attilio Converti

Authors
  1. Anna Carolina Meireles Piazentin
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  2. Thamires Maria Simões da Silva
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  3. Ana Carolina Florence-Franco
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Correspondence to Ricardo Pinheiro de Souza Oliveira.

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Piazentin, A.C.M., da Silva, T.M.S., Florence-Franco, A.C. et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Braz J Microbiol 51, 1645–1654 (2020). https://doi.org/10.1007/s42770-020-00369-z

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  • DOI: https://doi.org/10.1007/s42770-020-00369-z

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