Production of fermented chestnut purees by lactic acid bacteria

被引:27
作者
Blaiotta, G. [1 ]
Di Capua, M. [1 ]
Coppola, R. [2 ]
Aponte, M. [1 ]
机构
[1] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Portici, NA, Italy
[2] CNR, ISA, Ist Sci Alimentaz, I-83100 Avellino, Italy
关键词
Chestnut puree; Fermentation; Lactobacillus rhamnosus; Lactobacillus casei; IN-VITRO; ANTIBIOTIC SUSCEPTIBILITY; PROBIOTIC LACTOBACILLUS; STRAIN GG; PH; INHIBITION; CULTURES; CHEESE; GROWTH; HYDROLYSIS;
D O I
10.1016/j.ijfoodmicro.2012.07.012
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective of this study was to develop a new chestnut-based puree, in order to seasonally adjust the offer and use the surplus of undersized production, providing, at the same time, a response to the growing demand for healthy and environmentally friendly products. Broken dried chestnuts have been employed to prepare purees to be fermented with six different strains of Lactobacillus (Lb.) rhamnosus and Lactobacillus casei. The fermented purees were characterized by a technological and sensorial point of view, while the employed strains were tested for their probiotic potential. Conventional in vitro tests have indicated the six lactobacilli strains as promising probiotic candidates; moreover, being the strains able to grow and to survive in chestnut puree at a population level higher than 8 log(10) CFU/mL along 40 days of storage at 4 degrees C, the bases for the production of a new food, lactose-free and with reduced fat content, have been laid. (C) 2012 Elsevier B.V. All rights reserved.
引用
收藏
页码:195 / 202
页数:8
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