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Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying Spray-drying and Storage

机译：豆渣：具有营养价值的副产品能够在冷冻干燥喷雾干燥和储存期间稳定植物乳杆菌

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Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA 83114. Whole and defatted okara were employed as culture media for L. plantarum CIDCA 83114. The growth kinetics were followed by plate counting and compared with those of bacteria grown in MRS broth (control). No significant differences in plate counting were observed in the three media. The fatty acid composition of bacteria grown in whole and defatted okara showed a noticeable increase in the unsaturated/saturated (U/S) fatty acid ratio, with regard to bacteria grown in MRS. This change was mainly due to the increase in polyunsaturated fatty acids, namely C18:2. For dehydration assays, cultures in the stationary phase were neutralized and freeze-dried (with or without the addition of 250 mM sucrose) or spray-dried. Bacteria were plate counted immediately after freeze-drying or spray-drying and during storage at 4°C for 90 days. Freeze-drying in whole okara conducted to the highest bacterial recovery. Regarding storage, spray-dried bacteria previously grown in whole and defatted okara showed higher plate counts than those grown in MRS. On the contrary, freeze-dried bacteria previously grown in all the three culture media were those with the lowest plate counts. The addition of sucrose to the dehydration media improved their recovery. The higher recovery of microorganisms grown in okara after freeze-drying and spray-drying processes and during storage was ascribed to both the presence of fiber and proteins in the dehydration media, and the increase in U/S fatty acids ratio in bacterial membranes. The obtained results support for the first time the use of okara as an innovative matrix to deliver L. plantarum. Considering that okara is an agro-waste obtained in large quantities, these results represent an innovative strategy to add it value, providing a symbiotic ingredient with promising industrial applications in the development of novel functional foods and feeds.
机译：豆渣是豆渣精制的产物，是大量生产的具有营养价值的副产品。这项工作建议将其用作植物乳杆菌CIDCA 83114的冷冻干燥，喷雾干燥和储存过程中的培养基和脱水培养基。全脂和脱脂的豆渣用作植物乳杆菌CIDCA 83114的培养基。平板计数并与在MRS肉汤中生长的细菌（对照）进行比较。在三种培养基中未观察到板计数的显着差异。与在MRS中生长的细菌相比，完整和脱脂豆渣中生长的细菌的脂肪酸组成显示出不饱和/饱和（U / S）脂肪酸比率的显着增加。这种变化主要是由于多不饱和脂肪酸，即C18：2的增加。对于脱水测定，将固定相中的培养物中和并冷冻干燥（添加或不添加250 mM蔗糖）或喷雾干燥。冷冻干燥或喷雾干燥后立即细菌计数，并在4°C下储存90天。整个豆渣的冷冻干燥进行了最高的细菌回收率。关于贮藏，以前在全豆和脱脂豆渣中生长的喷雾干燥细菌比在MRS中生长的细菌具有更高的板数。相反，先前在所有三种培养基中生长的冻干细菌是板数最少的细菌。在脱水培养基中添加蔗糖可改善其回收率。在冷冻干燥和喷雾干燥过程之后以及在储存过程中，豆渣中生长的微生物的较高回收率归因于脱水培养基中纤维和蛋白质的存在，以及细菌膜中U / S脂肪酸比的增加。获得的结果首次支持使用豆渣作为创新基质来输送植物乳杆菌。考虑到豆渣是一种大量获得的农业废料，这些结果代表了一种增加其价值的创新策略，为新型功能食品和饲料的开发提供了具有前途的工业应用的共生成分。

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