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|metadata.artigo.dc.title:||Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains|
|metadata.artigo.dc.creator:||Batista, Nádia Nara|
Ramos, Cíntia Lacerda
Vilela, Leonardo de Figueiredo
Dias, Disney Ribeiro
Schwan, Rosane Freitas
|metadata.artigo.dc.identifier.citation:||BATISTA, N. N. et al. Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains. Brazilian Journal of Microbiology, [S.l.], v. 50, p. 507-514, 2019.|
|metadata.artigo.dc.description.abstract:||The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied. Leuconostoc lactis CCMA 0415, Lactobacillus plantarum CCMA 0744, and Lactobacillus fermentum CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains, L. lactis CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 μg/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
DCA - Artigos publicados em periódicos
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