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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/52234
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dc.creatorHugo Calixto Fonsecapt_BR
dc.creatorDirceu de Sousa Melopt_BR
dc.creatorCíntia Lacerda Ramospt_BR
dc.creatorDisney Ribeiro Diaspt_BR
dc.creatorRosane Freitas Schwanpt_BR
dc.date.accessioned2023-04-19T13:14:33Z-
dc.date.available2023-04-19T13:14:33Z-
dc.date.issued2021-10-09-
dc.citation.volume52pt_BR
dc.citation.spage2307pt_BR
dc.citation.epage2317pt_BR
dc.identifier.doihttps://doi.org/10.1007/s42770-021-00628-7pt_BR
dc.identifier.issn1678-4405pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/52234-
dc.description.resumoFruit 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofBrazilian Journal of Microbiology-
dc.rightsAcesso Restritopt_BR
dc.subject.otherAlimentos funcionaispt_BR
dc.subject.otherBebidas fermentadaspt_BR
dc.subject.otherProbióticospt_BR
dc.subject.otherFermentaçãopt_BR
dc.subject.otherSuco de frutaspt_BR
dc.subject.otherÁcido lácticopt_BR
dc.subject.otherBactérias produtoras de ácido lácticopt_BR
dc.titleLactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juicespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://link.springer.com/article/10.1007/s42770-021-00628-7pt_BR
Appears in Collections:Artigo de Periódico

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