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Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Author:
Genevois, C., Flores, S., de Escalada Pla, M.
Source:
Journal of functional foods 2016 v.23 pp. 210-219
ISSN:
1756-4646
Subject:
Cucurbita moschata, Lactobacillus casei, apple juice, beverages, byproducts, cell growth, cell viability, centrifugation, chocolate milk, dietary supplements, experimental design, gastrointestinal system, inoculum, pumpkins, soymilk, specific growth rate, vacuum drying, washing, wastes, water content, whey
Abstract:
Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (µmax) was 0.6 h−1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
Agid:
5273025