Desenvolvimento de uma bebida probiótica através da fermentação de água de coco por Bifidobacterium sp.

Abstract

Probiotics are living microorganisms that, when administered in adequate amounts, provide health benefits to the host. The main food vehicles in this segment are dairy products. Products of plant origin have been alternative food matrices studied in recent years as vehicles of probiotic microorganisms. Since they are rich in bioactive compounds, they have good acceptability by consumers and are options for people who cannot or do not want to consume dairy products. Thus, coconut water can be a vehicle alternative for the consumption of probiotic microorganisms. Thus, the objective of the present work was to develop a probiotic vegetable drink from the fermentation of coconut water by the strains of Bifidobacterium animalis B-41406, Bifidobacterium bifidum B-41410, Bifidobacterium breve B-41408 and Bifidobacterium infantis B-41661. The coconut water was fermented without added sugar for 24 h, at 37 ºC. Counting viable cells in plaque, determination of sugar consumption and acid production were performed. Next, a shelf life study was carried out with sensory evaluation of the product by consumers. To evaluate the effects of probiotic beverage consumption on the intestinal microbiota and its metabolites, a simulated in vitro digestion was conducted using fecal inoculum from healthy adult donors who had not consumed antibiotics, probiotics or prebiotics in the 3 months prior to collection. Aliquots of the fermented beverage, digested and after colonic fermentation, were removed for DNA extraction and subsequent sequencing and identification of cell lines. The four beverages presented similar results of pH values, close to 4.2 at the end of the fermentations, counts higher than 12 log CFU/mL and concentrations of sugars (glucose and fructose) and short-chain fatty acids (SCFA), with lactic acid being the most produced (5 g/L). The drinks showed greater difference in sensory acceptance, which is of paramount importance, because the product in addition to presenting characteristics to be classified as probiotic, such as resistance to the gastrointestinal tract, intestinal colonization, immune modulation, improve digestibility, improve nutrient absorption, needs to be accepted by consumers. The best sensory response was that of coconut water fermented by B. bifidum. Viable cell counts during the 42 days of storage were higher than 7 log CFU/mL and pH values below 4.5. The results showed that the probiotics were resistant to gastrointestinal conditions and reached the final part of the digestive system. A genetic sequencing analysis was also performed in order to obtain an answer about the effect that the consumption of probiotic coconut water would cause. The main families found in the analyzed samples were Lachnospiraceae, Acidaminococcaceae, Leuconostocaceae, Eubacteriaceae, Ruminococcaceae and Streptococcaceae, belonging to the phylum Firmicutes, Bacteroidaceae and Prevotellaceae, belonging to the phylum Bacteroidetes. Therefore, with the good results obtained in this work and the good sensory acceptance of consumers, its potential probiotic effect, stability during storage without undergoing preservation processes before fermentation, suggest that it is a viable product for commercialization.