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

•Dried Yacon root was evaluated as a potential probiotic carrier.•Bacteria adhered to the surface of dried yacon could survive to gastric conditions.•Scanning electron microscopy showed Lactobacillus casei adhered on the surface of yacon.•Simulated gastric conditions were applied to evaluate whether Lactobacillus casei adhered in yacon may have probiotic action.•Incorporation of L. casei LC-01 on yacon could be a new concept to deliver probiotics.

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.