Effect of different grape pomace extracts on viability and acidification performance of Lactobacillus acidophilus in co-cultures with Streptococcus thermophilus

OLIVEIRA DE SOUZA, P.; ALIAKBARIAN, B.; CASAZZA, A.A.; JEAN GUY LEBLANC; PEREGO, P.; PINHEIRO DE SOUZA OLIVEIRA, R.

PharmaNutrition

Elsevier

Año: 2018 vol. 6 p. 64 - 68

2213-4344

The addition of polyphenolic compounds to probiotic dairy products is an interesting way to enhance the beneficial health effects of these functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts of Pinot Noir, Freisa, Croatina, and Barbera grape varieties. Regarding acidification kinetics, it was shown that the addition of Pinot Noir extract increased the maximum acidification rate 39.4% compared to fermented skim milk without any supplementation. Also, the time required to complete fermentation (tpH4.5) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that during 28 days of storage at 4 ºC, the polyphenolic compounds supplementations had a positive effect on cell viability of both Streptococcus thermophilus (St) and Lactobacillus acidophilus (La). Polyphenolic concentrations were determined in the fermented skim milk and the results suggest that St and La are capable of metabolizing them.