Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

• Autores: Giulia Chiodelli, Marco Pellizzoni, Gabriela Ruzickova, Luigi Lucini
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 1, 2017, págs. 219-224
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensisand Aloe arborescensin fermented milk, taking into account both the prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites. The results demonstrate a beneficial effect of 5% aloe inner gel on Lactobacillusgrowth and confirm the antimicrobial activity of the phenolic compounds peculiar of green rind extracts. The outcome of the present research will help the dairy industry properly design fermented milk products with added aloe. Specifically, proper selection of the desired plant fraction or plant species will allow for the production of fermented milk with higher nutraceutical value.