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Production of nondairy fermented products with chestnut puree as substrate and milk kefir grains or two lactic acid bacteria

2025Journal article Open access
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dc.contributor.authorAfonso, Maria João A.P.S.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorDel Río, Pablo G.
dc.contributor.authorMartins, Fátima
dc.contributor.authorBaptista, Paula
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorGuerra, Nelson P.
dc.date.accessioned2025-02-10T11:15:37Z
dc.date.available2025-02-10T11:15:37Z
dc.date.issued2025
dc.description.abstractThis work aimed to study the production, for the first time, of three fermented products of chestnut puree (CP) withmilk kefir grains, a higher nisin-producing (Lactococcus (L.) lactis CECT 539) and a higher lactic acid-producing (Lactobacillus (Lb.) casei CECT 4043) lactic acid bacteria (LAB). After studying the CP rheology, the ability of the two LAB to assimilate the carbon sources (starch, sucrose, glucose, and fructose) present in the CP was assayed. The two LAB grew well on glucose, fructose, and sucrose, but they did not use starch. Fermentation of CP with the two LAB and kefir grains allowed us to obtain three fermented products that contained no alcohol and low levels of sugars, lactic, and acetic acids, as well as viable cell counts. After 24 h of fermentation, bacterial counts increased by 2.12 log10 cycles for Lb. casei and 2.44 log10 cycles for L. lactis. Although the final counts for both LAB were very similar (p > 0.05), L. lactis grew faster than Lb. casei and produced a higher concentration of lactic acid. The total microbial counts for kefir increased by 1.16 log10 cycles, after 28 h of incubation, indicating that the microorganisms of the kefir grains adapted well to the composition of the CP. As no ethanol was detected, these results suggest the possibility of producing healthy, nonalcoholic, and low-calorie CPs.pt_PT
dc.description.sponsorshipThis research was funded by Foundation for Science and Technology (FCT, Portugal). The authors are grateful for the financial support by national funds FCT/MCTES to CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). This work was also carried out within the Network of Higher Education Institutions for the Safeguarding of the MediterraneanDiet (RIESDM). Pablo G. del Río would like to express gratitude to Consellería de Cultura, Educación, Formación Profesional and Universidades da “Xunta de Galicia” for his postdoctoral grant (ED481B-2022-020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAfonso, Maria João; Ramalhosa, Elsa; del Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda L.; Guerra, Nelson P. (2025). Production of nondairy fermented products with chestnut puree as substrate and milk kefir grains or two lactic acid bacteria. Journal of Food Science. ISSN 0022-1147. 90:1, p. 1-13pt_PT
dc.identifier.doi10.1111/1750-3841.17474pt_PT
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/31145
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectChestnut pureept_PT
dc.subjectFermented productpt_PT
dc.subjectKefir grainspt_PT
dc.subjectKefir-like productpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.titleProduction of nondairy fermented products with chestnut puree as substrate and milk kefir grains or two lactic acid bacteriapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage13pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Food Sciencept_PT
oaire.citation.volume90pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAfonso
person.familyNameRamalhosa
person.familyNameBaptista
person.familyNamePereira
person.givenNameMaria João A.P.S.
person.givenNameElsa
person.givenNamePaula
person.givenNameErmelinda
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person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id3916-218E-1629
person.identifier.orcid0000-0002-2569-9896
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-9431-5059
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id35222107200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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