| Congresso Brasileiro de Microbiologia 2023 | Resumo: 414-2 | ||||
Resumo:The fermentation of plant matrices using probiotic bacteria has attracted the attention of industries, that aim to serve a new market segment characterized by the consumption of plant-based foods. Hibiscus tea (Hibiscus sabdariffa L.) and soymilk have high antioxidant activity, making them suitable substrate for developing functional foods. Fermentation of this substrate is challenging as it is necessary to achieve an adequate probiotic count. Thus, this work aimed to develop a probiotic beverage of hibiscus tea and soymilk, evaluating acidity, pH, viscosity, and cell viability. To evaluate the effect of the variable’s sucrose content (X1: 2, 6 and 10%) and temperature (X2: 27, 37 and 47 °C), a 32 factorial design was applied, with three replications at the central point and 11 trials. Formulations containing 60% hibiscus tea, 30% commercial soymilk, and different levels of sucrose and water were submitted to heat treatment at 95 °C for 5 min. After cooling, the beverages were fermented at 27, 37, and 47 °C with the probiotic culture Lacticaseibacillus paracasei BGP1 (0.01 UC/L) for 12 h. A more significant reduction in pH and lactic acid production was observed when the beverage was prepared with 10% sucrose and incubated at 37 °C, reaching a pH of 4.4 and an acidity of 0.22%. The acidity and pH response functions showed R2 of 0.94 and 0.97, respectively. The viscosity response function showed an R2 of 0.99, and the variables sucrose content and temperature showed a significant effect. The beverage had a higher viscosity (25 mPa) when it was prepared with 6% sucrose and incubated at 37 °C. The viability of the probiotic Lacticaseibacillus paracasei BGP1 was also higher in the central point condition (9.5 logs CFU/mL, at 37 °C and 6% sucrose) with an R2 of 0.99, and the variables sucrose content and temperature showed a significant effect. The data obtained reveal that the plant-based beverage of hibiscus and soymilk is a suitable substrate for the growth of Lacticaseibacillus paracasei BGP1. The probiotic showed high cell viability when the beverage was prepared with 6% sucrose and incubated at 37 °C for 12 h. In this condition, the more significant development of the microorganism provided greater viscosity. Palavras-chave: Probiotic, Sucrose, Viability, Viscosity Agência de fomento:Instituto Federal de Santa Catarina | |||||