Brazilian Journal of Microbiology Brazilian Journal of Microbiology
Braz J Microbiol 2018;49:303-9 - Vol. 49 Num.2 DOI: 10.1016/j.bjm.2017.08.006
Food Microbiology
Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Carolina Battistinia, Beatriz Gullónb, Erica Sayuri Ichimuraa, Ana Maria Pereira Gomesb, Eliana Paula Ribeiroa, Leo Kunigka, José Ubirajara Vieira Moreirac, Cynthia Jurkiewicza,,
a Instituto Mauá de Tecnologia, São Caetano do Sul, SP, Brazil
b Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
c Embrapa Soja, Londrina, PR, Brazil
Received 25 January 2017, Accepted 09 August 2017

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5°C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108CFUmL−1 in the fermented soymilk during 28 days of storage at 5°C while L. acidophilus La-5 was decreased by 1logCFUmL−1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Prebiotic, Probiotic, Soymilk, Oligosaccharides, Vegetable soybean
Braz J Microbiol 2018;49:303-9 - Vol. 49 Num.2 DOI: 10.1016/j.bjm.2017.08.006