title: Production of fermented chestnut purees by lactic acid bacteria.
abstract: The objective of this study was to develop a new chestnut-based puree, in order to seasonally adjust the offer and use the surplus of undersized production, providing, at the same time, a response to the growing demand for healthy and environmentally friendly products. Broken dried chestnuts have been employed to prepare purees to be fermented with six different strains of Lactobacillus (Lb.) rhamnosus and Lactobacillus casei. The fermented purees were characterized by a technological and sensorial point of view, while the employed strains were tested for their probiotic potential. Conventional in vitro tests have indicated the six lactobacilli strains as promising probiotic candidates; moreover, being the strains able to grow and to survive in chestnut puree at a population level higher than 8 log₁₀ CFU/mL along 40 days of storage at 4 °C, the bases for the production of a new food, lactose-free and with reduced fat content, have been laid.
authors.affiliation: Dipartimento Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Blaiotta
authors.forename: M
authors.initials: M
authors.lastname: Di Capua
authors.forename: R
authors.initials: R
authors.lastname: Coppola
authors.forename: M
authors.initials: M
authors.lastname: Aponte
mesh_terms: D001419:Bacteria; D005285:Fermentation; D019344:Lactic Acid; D007780:Lacticaseibacillus casei / Q000254:growth & development*; D007785:Lactose; D009754:Nuts / Q000737:chemistry*; D019936:Probiotics
chemical_list: D019344:Lactic Acid; D007785:Lactose