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Congresso Brasileiro de Microbiologia 2023
 		Resumo: 643-2

643-2

IMPACTS OF CURDLAN OLIGOSACCHARIDES AND OLIGOFRUCTOSE ALONE AND COMBINED ON PROBIOTIC SURVIVAL IN FERMENTED BEVERAGES PROCESSED WITH WATER SOLUBLE RICE EXTRACT DURING STORAGE

Autores:
Vanessa Aparecida Marcolino (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Geany Targino de Souza Pedrosa (UFPB - UNIVERSIDADE FEDERAL DA PARAÍBA - CENTRO DE TECNOLOGIA) ; Marília Gimenez Nascimento (UEM - UNIVERSIDADE ESTADUAL DE MARINGÁ ) ; Guilherme Roque Zidiotti (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Maria Eduarda Lopes Eberle (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Tamires dos Santos de Lima (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Carlos Eduardo Barão (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Marciane Magnani (UFPB - UNIVERSIDADE FEDERAL DA PARAÍBA - CENTRO DE TECNOLOGIA) ; Tatiana Colombo Pimentel (IFPR - INSTITUTO FEDERAL DO PARANÁ) ; Graciette Matioli (UEM - UNIVERSIDADE ESTADUAL DE MARINGÁ )

Resumo:
Lacticaseibacillus casei-01 is a probiotic culture with several associated health effects. In the last decade, nondairy probiotic products were demanded to be processed using unexplored raw materials. Adding probiotic cultures to water-soluble rice extract may result in insufficient probiotic counts due to the low concentration of peptides and free amino acids. Therefore, including prebiotic components can be a suitable alternative to increase the probiotic survival in the products. Oligofructose is an oligosaccharide obtained from the hydrolysis of inulin, and it shows recognized prebiotic properties. At the same time, curdlan is a microbial extracellular homopolysaccharide of β-1,3-glucan, and its hydrolysis may result in oligosaccharides. However, the impact of the addition of curdlan oligosaccharides (CO) on probiotic survival in nondairy products has not been previously studied. This study aimed to evaluate the impact of CO or oligofructose on the L. casei survival during refrigerated storage (1, 7, 14, 21 and 28 at 7 °C), in the simulated gastrointestinal conditions and in the physicochemical characteristics of probiotic fermented beverages processed with water-soluble rice extract. Four probiotic fermented beverage formulations were prepared: CONTR (control), OLIGO (with oligofructose), CURDLAN (with CO), and MIX (with oligofructose + CO). The probiotic counts were higher than 108 CFU/mL during the entire storage time and after simulated gastrointestinal conditions. Oligofructose addition resulted in redder products (higher a∗ values) and increased probiotic counts during storage and simulated gastrointestinal conditions. CO addition resulted in more acid products, lower consistency (lower k values), and increased probiotic counts during fermentation, storage, and simulated gastrointestinal conditions. In this way, oligofructose and CO improved probiotic survival in fermented beverages processed with water-soluble rice extract.

Palavras-chave:
 Oryza sativa, L. casei, nondairy products, prebiotic