Fermentation of Andean tubers with a potentially probiotic Lactobacillus brevis strain

ANA LAURA MOSSO; NORMA SAMMÁN; MANUEL LOBO

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 71 p. 184 - 189

0023-6438

With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalistuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed asfermentation substrates for the potentially probiotic L. brevis CJ25 strain. Fermented Churque~na potatopuree, oregano and NaCl were used for the manufacture of a product called Potato Cheese due to its firmtexture. This functional food contains a viable cell concentration of 8.0 log CFU/g and pH 5.1. Even after 28days of storage at 4 C, increases in cell counts were found and pH decreased 0.7 units, which improvedfood safety avoiding the growth of spoilage and pathogenic microorganisms. The in vitro tests indicatedthat L. brevis CJ25 exhibited high level of survival in simulated gastric juice (3 h, pH 2.5) when deliveredin Potato Cheese, and also showed resistance to bile salt after 3 h of exposure. These results suggest thatPotato Cheese is a promising novel functional food with high nutritional value, free of cholesterol andlactose and its development may have a favorable impact in Andean regional economies.