摘要：The highly nutritional caja fruit (
Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using
Bifidobacterium animalis ssp.
lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with
Bifidobacterium animalis ssp.
lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the
Bifidobacterium animalis ssp.
lactis B94 growth and consequently can be explored biotechnologically for new food products.
关键词：enfunctional foodfermentationgrowth kineticsstability study
