Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms

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dc.creatorAna Paula Norberto
dc.creatorAnderson de Souza Sant'Ana
dc.creatorRegiane Pandolfo Marmentini
dc.creatorPriscila Hoffmann Carvalho
dc.creatorFernanda Bovo Campagnollo
dc.creatorHumberto Hissashi Takeda
dc.creatorTânia Maria Alberte
dc.creatorRamon da Silva Rocha
dc.creatorAdriano Gomes Cruz
dc.creatorVerônica Ortiz Alvarenga
dc.date.accessioned2022-04-07T22:32:59Z
dc.date.accessioned2025-09-08T23:54:43Z
dc.date.available2022-04-07T22:32:59Z
dc.date.issued2018-07
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2018.03.070
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40905
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectLeite de soja
dc.subjectProbiótico
dc.subject.otherDairy products
dc.subject.otherBeverage
dc.subject.otherProbiotic
dc.subject.otherPredictive modeling
dc.subject.otherFunctional food
dc.titleImpact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms
dc.typeArtigo de periódico
local.citation.epage498
local.citation.spage491
local.citation.volume93
local.description.resumoIn this study, the use of soybean extract on production and physicochemical characteristics of kefir was assessed. Also, the growth parameters of yeasts and lactic acid bacteria (LAB) during fermentation were evaluated. Experiments were carried out combining water-soluble soybean extract (S) and milk (M), leading to the evaluation of total or partial replacement of milk (formulations 100%S, 50%S50%M) a control formulation (100%M). During kefir fermentation, physicochemical analysis carried out as well as enumeration of yeasts and LAB. In all formulations, lactic acid concentration increased due to carbohydrates consumption by kefir microorganisms resulting in decrease of soluble solids content and increase of acidity. The final acidity of beverages varied from 0.600 to 0.738 g of lactic acid/100 mL and soluble solids ranged from 6.40 to 5.67 °Brix. Formulations 100%S and 100%M presented LAB counts of 8 log10 CFU/mL. LAB lag time increased in formulation 50%S50%M compared to formulations 100%S and 100%M (2.20 h, 1.03 h and 1.06 h, respectively). LAB and yeasts growth parameters were not affected in beverages prepared with milk and soybean kefir. This is the first study that examined the yeast and LAB growth parameters using water-soluble soybean extract fermented with kefir.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643818302949

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