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Abstract:

Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (2 4 ) 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 (μ max ) 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. © 2016 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
Autor:Genevois, C.; Flores, S.; de Escalada Pla, M.
Filiación:Industry Department, School of Natural and Exact Sciences (FCEN), University of Buenos Aires (UBA), Ciudad Universitaria, 1428 Ciudad Autónoma, Buenos Aires, Argentina
National Research Council of Argentina (CONICET), Argentina
Palabras clave:By-products; Functional foods; Lactobacillus casei; Probiotic; Pumpkin
Año:2016
Volumen:23
Página de inicio:210
Página de fin:219
DOI: http://dx.doi.org/10.1016/j.jff.2016.02.030
Título revista:Journal of Functional Foods
Título revista abreviado:J. Funct. Foods
ISSN:17564646
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v23_n_p210_Genevois

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Citas:

---------- APA ----------
Genevois, C., Flores, S. & de Escalada Pla, M. (2016) . Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei. Journal of Functional Foods, 23, 210-219.
http://dx.doi.org/10.1016/j.jff.2016.02.030
---------- CHICAGO ----------
Genevois, C., Flores, S., de Escalada Pla, M. "Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei" . Journal of Functional Foods 23 (2016) : 210-219.
http://dx.doi.org/10.1016/j.jff.2016.02.030
---------- MLA ----------
Genevois, C., Flores, S., de Escalada Pla, M. "Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei" . Journal of Functional Foods, vol. 23, 2016, pp. 210-219.
http://dx.doi.org/10.1016/j.jff.2016.02.030
---------- VANCOUVER ----------
Genevois, C., Flores, S., de Escalada Pla, M. Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei. J. Funct. Foods. 2016;23:210-219.
http://dx.doi.org/10.1016/j.jff.2016.02.030