Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

• Lactobacillus casei could use pumpkin by-products as a substrate successfully.
• L. casei inoculum of 1.68 Log CFU/g and 10 mL/g of water enhanced the cell growth.
• L. casei adhered to pumpkin survived the washing, centrifugation and vacuum drying.
• Consumers accepted beverages with pumpkin (PP) containing L casei well.
• L. casei from PP and reconstituted in beverages survived simulated digestion.

Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (µmax) was 0.6 h−1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.