title: Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
abstract: The aim of the present study was to evaluate the use of pigeon pea (Cajanus cajan) as an appropriate substrate in the production of a legume-based fermented product with Lactobacillus acidophilus ATCC 314 or Lactobacillus casei ATCC 393 and then to ascertain the  effects of the addition of ingredients such as powdered milk and banana or strawberry sauce. The products were analyzed for viable cell counts, pH, and sensory attributes during product manufacture and throughout the refrigerated storage period at 3, 7, 14, 21, and 28 days. Nine types of products  were produced. At the end of the storage period, the viability of L. acidophilus was above 7 log CFU/g in the presence of milk and 20% sucrose fruit sauce. For products with L. casei, the lack of ingredients such as milk caused no significant loss in viability; however, a high  concentration of sucrose in the fruit sauce was an important factor in maintaining a high L. casei population. L. casei had high viability and good sensory attributes. Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product  and a low-cost protein source.
authors: R+D Nutrition Laboratory, Faculty of Medicine, University of Zulia, Apdo 4003, Maracaibo, Venezuela.
authors: K
authors: K
authors: Parra
authors: M
authors: M
authors: Ferrer
authors: M
authors: M
authors: Piñero
authors: Y
authors: Y
authors: Barboza
authors: L M
authors: LM
authors: Medina
mesh_terms: D000818:Animals; D036561:Cajanus / Q000378:metabolism / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000254:growth & development / Q000378:metabolism*; D007780:Lacticaseibacillus casei / Q000254:growth & development / Q000378:metabolism*; D050296:Microbial Viability; D008892:Milk; D019936:Probiotics