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Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
J Food Prot. 2013 Feb; 76(2):265-71.JF

Abstract

The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Parra K
R+D Nutrition Laboratory, Faculty of Medicine, University of Zulia, Apdo 4003, Maracaibo, Venezuela.
Ferrer M
No affiliation info available
Piñero M
No affiliation info available
Barboza Y
No affiliation info available
Medina LM
No affiliation info available

MeSH

AnimalsCajanusColony Count, MicrobialFermentationFood HandlingHumansHydrogen-Ion ConcentrationLactobacillus acidophilusLacticaseibacillus caseiMicrobial ViabilityMilkProbiotics

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23433374

Citation

Parra, K, et al. "Use of Lactobacillus Acidophilus and Lactobacillus Casei for a Potential Probiotic Legume-based Fermented Product Using Pigeon Pea (Cajanus Cajan)." Journal of Food Protection, vol. 76, no. 2, 2013, pp. 265-71.
Parra K, Ferrer M, Piñero M, et al. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan). J Food Prot. 2013;76(2):265-71.
Parra, K., Ferrer, M., Piñero, M., Barboza, Y., & Medina, L. M. (2013). Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan). Journal of Food Protection, 76(2), 265-71. https://doi.org/10.4315/0362-028X.JFP-12-138
Parra K, et al. Use of Lactobacillus Acidophilus and Lactobacillus Casei for a Potential Probiotic Legume-based Fermented Product Using Pigeon Pea (Cajanus Cajan). J Food Prot. 2013;76(2):265-71. PubMed PMID: 23433374.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan). AU - Parra,K, AU - Ferrer,M, AU - Piñero,M, AU - Barboza,Y, AU - Medina,L M, PY - 2013/2/26/entrez PY - 2013/2/26/pubmed PY - 2014/8/26/medline SP - 265 EP - 71 JF - Journal of food protection JO - J Food Prot VL - 76 IS - 2 N2 - The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source. SN - 1944-9097 UR - https://www.unboundmedicine.com/medline/citation/23433374/Use_of_Lactobacillus_acidophilus_and_Lactobacillus_casei_for_a_potential_probiotic_legume_based_fermented_product_using_pigeon_pea__Cajanus_cajan__ DB - PRIME DP - Unbound Medicine ER -