ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2024
Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors at 2 institutions in 2 countries.
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Abstract
The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods, with emphasis on the development of new formulations based on plant extracts. Therefore, the present study aimed to characterize a symbiotic preparation based on water-soluble soy extract, supplemented with inulin and xylitol and fermented by Lactiplantibacillus plantarum ATCC 8014. Regarding nutritional issues, the symbiotic formulation can be considered a source of fiber (2 g/100 mL) and proteins (2.6 g/100 mL), and it also has a low-fat content and low caloric value. This formulation, in terms of microbiological aspects, remained adequate to legal standards after storage for 60 days under refrigeration and also presented an adequate quantity of the aforementioned probiotic strain, corresponding to 9.11 Log CFU.mL
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