Evaluation of dried yacon (Smallanthus sonchifolius) as an efficient probiotic carrier of Lactobacillus casei LC-01

Recent studies have associated the consumption of yacon root (Smallanthus sonchifolius) with reduced glycemic index. Yacon is rich in fructans and the consumption of its root promotes a prebiotic effect, which can be amplified in the presence of probiotic bacteria. This research studied the viability of Lactobacillus casei (LC-01) in dried yacon that was stored at room temperature. Dried yacon and LC-01 biomass remained in contact for 1 h in temperature 25 °C or 37 °C in the presence or absence of trehalose. The conditions of treatment A (25 °C/without trehalose) proved to be most favorable for the survival of the probiotics, presenting 5.65 log CFU.g⁻¹ after 56 days of storage. The storage time reduced (p < 0.05) the initial amount of probiotics in the sample from 9.35 log CFU.g¹ to 7.24 log CFU.g⁻¹ on day 1 and day 56 of storage, respectively. In the case of the sample of treatment A, 84.87% of LC-01 cells survived the simulated stomach conditions and 89.36% survived the simulated intestinal conditions after 56 days.