In vitro evaluation of "horchata" co-products as carbon source for probiotic bacteria growth

Elena Sánchez-Zapata, Juana Fernández-López*, José A. Pérez-Alvarez, José Soares, Sérgio Sousa, Ana M. P. Gomes, Manuela M. E. Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)

Abstract

Tiger nut milk ("horchata") liquid co-products (TNLC) were evaluated as carbon source for probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium animalis) growth by screening via microplate assay and determination of viable cells and metabolic activity. Based on MRS five different basal media were prepared ((i) without carbon source, (ii) with 2% (w/v) glucose, (iii) with 2% (w/v) FOS, (iv) with 2% (v/v) TNLC and (v) 3% (v/v) TNLC). Additionally, reconstituted TNLC was also used as basal medium. For determination of viable cells and metabolic activity skim milk powder was used. Glucose was found to be the best substrate to L. acidophilus grows, followed by FOS and TNLC (2% and 3%, respectively). TNLC (3%) was found to be the best substrate followed by TNLC (2%), glucose and FOS, in the promotion of growth of B. animalis. The growth of L. acidophilus and B. animalis in skim milk reconstituted TNLC + water was higher than samples inoculated in skim milk reconstituted only with water (p < 0.05). This is supported by the pH effect and by the faster organic acid production (mainly lactic acid, acetic acid, and butyric acid), confirming the property of TNLC as a carbon source for probiotic bacteria growth.
Original languageEnglish
Pages (from-to)279-286
Number of pages8
JournalFood and Bioproducts Processing
Volume91
Issue number3
DOIs
Publication statusPublished - 1 Jul 2013

Keywords

  • Bifidobacterium animalis
  • Lactobacillus acidophilus
  • Microdilution assay
  • Organic acids
  • Tiger nut

Fingerprint

Dive into the research topics of 'In vitro evaluation of "horchata" co-products as carbon source for probiotic bacteria growth'. Together they form a unique fingerprint.

Cite this