INVESTIGADORES
GARRO Marisa Selva
congresos y reuniones científicas
Título:
Sugar addition affects the final product of Lactobcillus paracasei subsp. paracasei CRL 207 on soy solid state fermentation
Autor/es:
RODRIGUEZ DE OLMOS A; LEBLANC J.G.; GARRO M S
Lugar:
Egmond aan Zee
Reunión:
Simposio; 11th Symposium on Lactic Acid Bacteria (LAB11); 2014
Institución organizadora:
Netherlands Society for Microbiology and Federation of European Microbiological Societies (FEMS)
Resumen:
Soy is a great substrate for its high nutritional
value and low cost. In previous studies the behavior of Lactobacillus (L.)
paracasei subsp. paracasei CRL 207 on soy solid state fermentation
(SSF) with different moisture content, temperatures and inoculums sizes was
analyzed. These results demonstrated that this strain is able to develop on
proposed SSF and the optimized conditions were 65% moisture, 37ºC and 2% of
inoculum. The aim of this study was to analyze the addition of sugars (glucose
or sucrose) on the β-glucosidase
and proteolytic activities of this strain on soy SSF previously optimized.
Pastes were made from commercial soy flour and distillated water, sugar was
added at 2%; then were sterilized and inoculated. These were incubated at 37ºC
for 24 and 72 h. The pH reached at 4,65 in presence of glucose but was
practically maintained respect to the control with sucrose and without sugars
at 24 h, in these both conditions the acidification increased at 72h. On the
other hand, the β-glucosidase
activity was evidenced in all tested conditions at 24 and 72h. It was higher in
presence of sucrose at 24 h. Besides, an increase of amino acids amount was
found. The addition of glucose enhanced the amount of free aminoacids at 24h.
The proteolytic activity of this strain was evidenced with SDS-PAGE. We can
conclude that for this strain the addition of sugar in the soy substrate
affects their metabolism and it is important to lead the fermentation to a high
β-glucosidase
activity or proteolytic activity.