DOI: 10.3390/fermentation9090806 ISSN:

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)

Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel, Alina-Viorica Iancu
  • Plant Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)
  • Food Science

The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei® 431) and Bifidobacterium animalis ssp. lactis (Bb-12®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 109–1010 CFU·mL−1 was found in the soy drink with sea buckthorn syrup and L. casei® 431 and Bb-12®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei® 431 and increased for Bb-12®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract.

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