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<p>This study aimed to develop beverages based on germinated purple pericarp creole corn (PPCC), with the addition of xylooligosaccharides (XOS) extracted from corn cobs, combined with <i>Lactobacillus</i> sp. probiotics. Xylan was first extracted from the corn cobs, followed by enzymatic hydrolysis to obtain XOS using a xylanolytic cocktail produced by the filamentous fungus <i>Fusarium</i> spp. E.A. 1.3.1. The XOS production yielded a satisfactory amount (~ 56%) and was free of monomeric sugars (xylose or glucose). The addition of XOS and sucrose positively influenced the reduction of macroscopic sedimentation in the beverages (<i>P</i> &lt; 0.05) during the storage period (7&#xa0;°C/28&#xa0;days). All experiments consistently showed viable cell counts exceeding 10<sup>8</sup>&#xa0;CFU·mL<sup>−1</sup> throughout the entire storage period. Moreover, beverages with sucrose supplementation achieved an XOS concentration above 2.5&#xa0;g per serving (200&#xa0;mL), as determined by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAE-PAD). Thus, the products from all trials exhibit functional potential due to the probiotic microorganism counts and the synergistic effects of the <i>Lactobacillus</i> sp. and XOS combination. Developing beverages based on germinated PPCC with added XOS extracted from corn cobs presents a promising solution to address existing market gaps, while also emphasizing the role of creole seeds in agrobiodiversity.</p>

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Production of symbiotic non-dairy beverage fermented by Lactobacillus sp. using a water-soluble extract from sprouted purple creole corn and xylo-oligosaccharides from corncobs

  • 期刊论文

  • 发表日期：

    2025年5月25日

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  • Irene Andressa,
  • Nathália de Andrade Neves,
  • Glauce Kelly Silva do Nascimento,
  • Tatiane Monteiro dos Santos,
  • Daniela de Oliveira Teotônio,
  • Sander Moreira Rodrigues,
  • Paulo de Souza Costa Sobrinho,
  • Larissa de Oliveira Ferreira Rocha,
  • Bruno Ricardo de Castro Leite Junior,
  • Vivian Machado Benassi,
  • Marcio Schmiele

摘要

This study aimed to develop beverages based on germinated purple pericarp creole corn (PPCC), with the addition of xylooligosaccharides (XOS) extracted from corn cobs, combined with Lactobacillus sp. probiotics. Xylan was first extracted from the corn cobs, followed by enzymatic hydrolysis to obtain XOS using a xylanolytic cocktail produced by the filamentous fungus Fusarium spp. E.A. 1.3.1. The XOS production yielded a satisfactory amount (~ 56%) and was free of monomeric sugars (xylose or glucose). The addition of XOS and sucrose positively influenced the reduction of macroscopic sedimentation in the beverages (P < 0.05) during the storage period (7 °C/28 days). All experiments consistently showed viable cell counts exceeding 108 CFU·mL−1 throughout the entire storage period. Moreover, beverages with sucrose supplementation achieved an XOS concentration above 2.5 g per serving (200 mL), as determined by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAE-PAD). Thus, the products from all trials exhibit functional potential due to the probiotic microorganism counts and the synergistic effects of the Lactobacillus sp. and XOS combination. Developing beverages based on germinated PPCC with added XOS extracted from corn cobs presents a promising solution to address existing market gaps, while also emphasizing the role of creole seeds in agrobiodiversity.