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http://hdl.handle.net/1843/52234| Tipo: | Artigo de Periódico |
| Título: | Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices |
| Autor(es): | Hugo Calixto Fonseca Dirceu de Sousa Melo Cíntia Lacerda Ramos Disney Ribeiro Dias Rosane Freitas Schwan |
| Resumen: | Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Afterward, the impact of fermentation on sugars, organic acids, and bioactive compounds was also appraised. Phytochemical modification of three different juices fermented by lactic acid bacteria at 37 °C/24 h was evaluated. After 18 h of fermentation, passion fruit juice showed higher cell viable counts of single and mixed L. plantarum CCMA 0743 culture, above 9.00 Log CFU/mL, and pH between 4.07 and 4.10. Sugars consumption and organic acid production were influenced by juice composition and culture used. The mixed culture reduced the total sugars in the passion fruit juice by approximately 53.0% (8.51 g/L). Lactic acid was the main product of the sugars fermentation, with higher concentrations detected in passion fruit juice (8.39–11.23 g/L). Bioactive compounds were analyzed on the selected substrate. The fermentative process reduced antioxidant activity and carotenoid content. However, single L. plantarum CCMA 0743 culture increased the yellow flavonoid content of passion fruit juice by approximately 3.0 µg/mL. L. plantarum CCMA 0743 showed high and suitable cell, viable counts, to claimed probiotic products, increasing bioactive compounds in passion fruit juice. Therefore, this strain and passion fruit substrate showed attractive potential to produce alternative and functional fermented fruit beverages. |
| Asunto: | Alimentos funcionais Bebidas fermentadas Probióticos Fermentação Suco de frutas Ácido láctico Bactérias produtoras de ácido láctico |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1007/s42770-021-00628-7 |
| URI: | http://hdl.handle.net/1843/52234 |
| Fecha del documento: | 9-oct-2021 |
| metadata.dc.url.externa: | https://link.springer.com/article/10.1007/s42770-021-00628-7 |
| metadata.dc.relation.ispartof: | Brazilian Journal of Microbiology |
| Aparece en las colecciones: | Artigo de Periódico |
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