Title : Saccharomyces cerevisiae uclm-3 and Hanseniaspora osmophila uclm- 1056 as yeast active cultures for developing a functional food
Abstract:
Nowadays, consumers have shown a clear interest in healthy foods with functional properties. In order to satisfy this demand, the objective of this work was to propose a product enriched with a microorganism with probiotic character. For this, Saccharomyces cerevisiae uclm-3 and Hanseniaspora osmophila uclm-1056 (characterised in previous studies as probiotics) were chosen. Based on their viability and vitality after a lyophilization process, the best of them was selected to be incorporated into a food matrix. The elaborated product was subjected to a sensory evaluation by consumers. The tests with different variables in the lyophilization process showed that the most appropriate conditions were 400 mL of biomass with 8% trehalose as a cryoprotective agent. The strain with the best results was S. cerevisiae uclm-3. Its incorporation into the matrix was carried out at a concentration of 108 cells per food portion. The product was stored at 15°C, in a dry place, and its stability was checked for 12 months, after which tests were carried out with consumers (102 participants). The triangular test showed that the majority differentiated the product with the yeast supplied from its homologous without it. However, thanks to the preference tests, it was observed that the favorite was the one that contained the probiotic. Therefore, it is shown that the use of the yeast uclm-3 with probiotic character for the elaboration of a functional food is adequate.
