Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

Santos, Cláudia Cristina Auler do Amaral; Libeck, Bárbara da Silva; Schwan, Rosane Freitas

doi:10.1016/j.ijfoodmicro.2014.06.011

Cited by 107 publications

(48 citation statements)

References 39 publications

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“…Yeast fermentation enhances flavor by increasing production of volatiles such as alcohols, esters, and organic acids diacetyl (Mukisa and others ). Recently, Santos and others () evaluated the potential of probiotic L. acidophilus (LACA 4) in mixed cultures with Saccharomyces cerevisiae (UFLA YFFBM 18.03) for the production of a functional peanut‐soy beverage (PSM); as result, yeast did not completely consume the available sugars PSM and consequently produced low amounts of ethanol (0.24 g/L), thus classifying the final beverage as nonalcoholic.…”

Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

Functional Beverages: The Emerging Side of Functional Foods

Corbo

Bevilacqua

Petruzzi

et al. 2014

Comp Rev Food Sci Food Safe

359

129

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In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, in most cases, specific concerns have been raised over their safety. This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.

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Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

Functional Beverages: The Emerging Side of Functional Foods

Corbo

Bevilacqua

Petruzzi

et al. 2014

Comp Rev Food Sci Food Safe

359

129

View full text Add to dashboard Cite

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“…The argument for moving towards co-cultures stems from the following: (a) current technology such as transcriptomics, metagenomics, metabolomics coupled to computer modeling allow for better understanding of microbial interactions [65,66], (b) contamination issues can be minimized or completely eliminated [22,23,67]; (c) growth profiles of primary producers can be improved [9,68]; (d) the release of new molecules can be triggered [69]; and (e) bioremediation and production can be coupled [70]. From a biotechnological perspective, a good consortium would be scalable, robust, self-sustainable, reproducible, versatile in terms of feedstock and/or production [38,[71][72][73] and profitable [3,74].…”

Section: Artificial Co-cultures: Learning From Naturementioning

confidence: 99%

“…Symbiotic microbial communities have existed from the beginning of time, within benthic mats and fossil remains [6][7][8]. The first human civilizations used combinations of various microbes, for the production of fermented food and alcoholic beverages [9,10]. Nowadays, industry has harnessed microorganisms as a means of production, due to their innate abilities to synthesize complex compounds and the ease of scale-up.…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, industry has harnessed microorganisms as a means of production, due to their innate abilities to synthesize complex compounds and the ease of scale-up. Cells derived from mammals, such as Chinese Hamster Ovary cells [11,12], HeLA cells and mouse cells are workhorses of the biopharmaceutical industry, alongside yeast [13,14] and bacteria [9], which are used predominantly in the food industry, due to their quick turn-around times. The need for sustainable production routes has seen microorganisms deployed for bioremediation of water and soils and as carbon capture and storage options to minimize greenhouse gas emissions.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbial consortia: a critical look at microalgae co-cultures for enhanced biomanufacturing

Padmaperuma

Kapoore

Gilmour

et al. 2017

Critical Reviews in Biotechnology

132

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Monocultures have been the preferred production route in the bio-industry, where contamination has been a major bottleneck. In nature, microorganisms usually exist as part of organized communities and consortia, gaining benefits from co-habitation, keeping invaders at bay. There is increasing interest in the use of co-cultures to tackle contamination issues, and simultaneously increase productivity and product diversity. The feasibility of extending the natural phenomenon of co-habitation to the biomanufacturing industry in the form of co-cultures requires careful and systematic consideration of several aspects. This article will critically examine and review current work on microbial co-cultures, with the intent of examining the concept and proposing a design pipeline that can be developed in a biomanufacturing context.

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“…An increasing number of research has been conducted to promote the growth of probiotic bacteria via the addition of active compounds, such as tomato juice (Cagno and others ), peanut milk (Santos and others ), and soy milk (Wang and others ), which has led to the development of new dairy products. Oliveira and others (, ) found that the inulin could improve the growth of L. acidophilus and L. rhamnosus in fermented skim milk.…”

Section: Introductionmentioning

confidence: 99%

Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite

Gong

et al. 2016

Journal of Food Science

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In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST-III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications.

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Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

Cited by 107 publications

References 39 publications

Functional Beverages: The Emerging Side of Functional Foods

Functional Beverages: The Emerging Side of Functional Foods

Microbial consortia: a critical look at microalgae co-cultures for enhanced biomanufacturing

Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite

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