Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix (original) (raw)
Related papers
Probiotication of Tomato Juice by Lactic Acid Bacteria
This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-hold culture and incubated at 30 o C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to 0.65% or higher, and the viable cell counts (CFU) reached nearly 1.0 to 9.0×10 9 /ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 10 6 to 10 8 CFU/ml after 4 weeks of cold storage at 4 o C. Pro-biotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.
2020
Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the viability of two LABs of L. acidophilus and L. plantarum in these products was investigated. Fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 10 CFU/ml for each LAB. Samples were incubated at 37°C for 72 hours and at 24-hour intervals, pH levels and viable cell count in products were determined based on CFU/ml. Fermented products were transferred to the refrigerator and the viability of LABs was determined at 4°C for 4 weeks. The results show that, in all products, the pH decreased over time, so that there was a significant difference between the two examined bacteria during the experi...
Journal of Applied Biology & Biotechnology
Fermentation of tomato and carrot juices was carried out with a native isolate of Lysinibacillus sphaericus. Initial screening showed that total phenolics, antioxidants and titratable acidity were higher in both the fermented juices than respective un-fermented controls. Better fermentation characteristics were found in fermented tomato juice at 37ºC (pH 5.8, TA% 0.38 and cell viability of 7.8 x 10 7 CFU/mL) than those of fermented carrot juice (pH 5.5, TA% 0.30 and cell viability of 6.9 x 10 7 CFU/mL). Hence, fermentation of tomato juice was optimized by Central Composite Design using temperature, pH, incubation time and sucrose concentrations as critical parameters. The optimized conditions for fermentation of tomato juice were determined to be pH 6.2, temperature of 37ºC, inoculum size of 7.58 log CFU/mL, sucrose concentration of 10% and fermentation for 24 h. The antimicrobial activity of the fermented tomato juice against Bacillus cereus MTCC 7190 was better (inhibition zone of 10 mm) than the fermented carrot juice (8 mm). The cell viability of L. sphericus at 4ºC for 6 weeks was better in tomato juice (0.9 x 10 6) than in the carrot juice (0.6 x10 6 CFU/mL). Fermented juices exhibited good sensory attributes and could possibly be used as probiotic drinks.
Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria
During this experiment, the juice of red beets were extracted and fermented by two species of probiotic bacteria :(Lactobacillus plantarum and Lactobacillus paracasei). Both species of lactic cultures can use beet juice for the producing of lactic acid and the synthesis of cells.Theprocess of fermentation was carried at 30°C for 24 hr. by inoculated of beet juice using lactic cultures. Lactobacillus plantarum and Lactobacillus paracasei grew well on the vegetable juice of ((Beet plant)) and reached nearly (12.5± 4.12×10) and (8.6± 5.20×10) CFU/ml respectively followingfermentation for 24 h at 30°C. After cold storage for 6 weeks at 4°C, PH, Acidity as (Lactic acid), viable cell counts were detected weekly.As a result the viability of L. plantarum and L. Paracasei were increased (9.03-9.69 log CFU / ml) respectively on the 42 day of cold storage while, PH of these bacteria lowered to (2.1± 0.020) respectively therefore, increased acidity of fermented beet juice whilst the viability of cell counts of L. plantarum and L. paracasei were not lost during cold storage at 4°Cconditions.
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
In this study, two probiotic lactobacillus strains, such as Lactobacillus fermentum and Lactobacillus plantarum, were inoculated in apple and star fruit juices to develop probiotic juices. The main aim of this study was to test the suitability of these two strains in the fruit juices, and also assess the change of biochemical and sensory properties under chill (4 °C) storage. For each fruit juice, three probiotic juice samples were prepared by inoculating with 1 % L. plantarum, 1 % L. fermentum, and the mixture of both L. fermentum and L. plantarum (0.5 % each) and compared with the control sample (juice with no lactobacillus strain). The changes in pH, acidity, protein, total soluble solid, total cell count, and sensory properties of samples were studied at every seven-day interval at 4 °C for three weeks. The results revealed that the pH, protein, and total soluble solids (TSS) of both probiotic juices, decreased slightly with increasing storage time. At the same time, acidity contents showed a reverse trend. It was found that both L. fermentum and L. plantarum sustained well in fruit juices, though the highest bacterial cell count was found on 7 th day of storage for both probiotic juices. Notably fruits juices with L. fermentum supported more cell growth than the juice samples with L. plantarum. Regarding organoleptic analysis, overall sensory scores of fermented apple and star fruit juices including control samples slightly decreased with increasing storage duration. Overall, the study insinuated that two lactobacilli did not put forth any inferior properties of fruit juice samples compared to the control samples regarding physicochemical and sensory properties. Therefore, apple and star fruit juices could be viable media for the growth of L. fermentum and L. plantarum as potential probiotics.
Lactobacillus Strains for Vegetable Juice Fermentation—Quality and Health Aspects
Biomedicines
Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian native lactic acid bacteria (LAB) strains to select valuable nutritional and probiotic strains for vegetable juice fermentation. Nineteen LAB strains were analyzed for antibiotic susceptibility (disc-diffusion method), the presence of antibiotic resistance genes, the presence of functional genes. and the production of organic acids by HPLC. Antibiotic resistant strains were observed only with ampicillin (Amp10) and kanamycin (K30), 79% and 32%, respectively, with results partially confirmed by molecular analysis. Multiplex PCR revealed the presence of LBA1272, dltD, folP, agl, α-amy, malL, and ribA genes, related to stress resistance, starch metabolism, and production of vitamins, except for folK. HPLC analyses were performed on beet roots ...
Applied and Environmental Microbiology, 2014
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.
This study was aimed to evaluate the suitability of watermelon and tomato juice as a raw material for production of probiotic mixed juice by growing on Lactobacillus fermentum and Lactobacillus casei. Experiments were conducted in 250 mL flasks, each containing 100 mL of mixed juice in equal proportions, sterilized for 15 min at 120ºC, inoculated separately with 24 h old broth cultures (~106 cfu/mL), incubated at both 30°C and 37°C and analyzed for pH, acidity, sugar content and viable cell counts for a period of 72 h. They grew better at 30°C for the first 24 h with an increase in cell number (>1.8 log cfu/mL). However the viable cell counts from both the temperatures were not much different (0.7 log cfu/mL) after 72 h. Both strains produced a similar amount of titrable acidity expressed as lactic acid. But the titrable acidity produced was about two times higher at 30°C than that produced at 37°C (0.7% vs. 0.4% lactic acid). After four weeks of cold storage at 4ºC, L. fermentum grown at lower temperature (30°C) and L. casei grown at higher temperature (37°C) survived better. The addition of sucrose at the beginning of fermentation increased the amount of titrable acidity by at least two times (>1.8% lactic acid) and causing the decrease in cell viability while it was stored at 4ºC for four weeks.
Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics
Biomolecules
Fermented vegetable juices have gained attention due to their various beneficial effects on human health. In this study, we employed gas chromatography–mass spectrometry, direct infusion-mass spectrometry, and liquid chromatography–mass spectrometry to identify useful metabolites, lipids, and carotenoids in vegetable juice (VJ) fermented with Lactobacillus plantarum HY7712, Lactobacillus plantarum HY7715, Lactobacillus helveticus HY7801, and Bifidobacterium animalis ssp. lactis HY8002. A total of 41 metabolites, 24 lipids, and 4 carotenoids were detected in the fermented and non-fermented VJ (control). The lycopene, α-carotene, and β-carotene levels were higher in VJ fermented with L. plantarum strains (HY7712 and HY7715) than in the control. Proline content was also elevated in VJ fermented with HY7715. Uracil, succinic acid, and α-carotene concentration was increased in VJ fermented with HY7801, while glycine and lycopene levels were raised in VJ fermented with HY8002. This study ...
Functional Foods in Health and Disease, 2021
Background: Lactic acid bacteria-based fermentation clearly contributes to improving nutritional value and exhibits various health benefits. The demand for non-dairy functional beverages, such as fruit beverages, as an alternative vehicle for probiotics is increasing because of lifestyle choices or health conditions. Therefore, the objective of this study was to evaluate the anti-Salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation. Methods: In this study, to produce the fermented fruit-based juice (FFJ), the mixed fruit juice (MFJ) was fermented by Lactobacillus plantarum and Lactobacillus salivarius for 72 hrs. The potential function, anti-Salmonella by the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and antibiofilm activities of FFJ against Salmonella Typhi DMST 22842 was evaluated. The antioxidative capacity was determined by DPPH and FRAP assay. The active volatile compounds were identified by GC-MS. Results: A novel functional FFJ showed excellent growth capacity with 8 log CFU/mL of probiotics Lactobacillus plantarum and Lactobacillus salivarius. MIC and MBC values in the FFJ were 500 mg/mL after 72 hrs of fermentation. After 48hrs of fermentation, biofilm formation inhibition was significant (p < 0.05) with 95.27% ± 2.26% inhibition; biofilm metabolic activity inhibition was also significant (p < 0.05) with 89.25% ± 0.18% inhibition. The volatile compounds present in the FFJ were fruity flavors and aromas, most of have antimicrobial and antioxidant properties. These compounds comprise various classes, including alcohols, organic acid, ester, and ketone. In both LAB fermentations, the most abundant volatile alcohol was isoamyl alcohol, followed by 1-hexanol and 2,3-Butanolone; acetic acid was only present in L. plantarum fermentation. In addition, DPPH radical scavenging and FRAP assay showed the mixed fruit juice had dramatically increased antioxidant activity after 48 hrs of fermentation. Conclusion: The findings of this work indicate that the obtained fermented fruit-based juice (FFJ) showed excellent growth capacity of probiotics, Lactobacillus plantarum and Lactobacillus salivarius, and produced the volatile compounds from biotransformation. This not only improved fruit flavor and aroma, but also influenced antibacterial activity against the pathogen Salmonella Typhi DMST 22842, as well as increased antioxidant activity. Therefore, the FFJ could be a novel functional fermented drink for vegan and non-diary consumption. Keywords: Lactic acid bacteria, Probiotics, Biotransformation, Non-dairy functional beverage, Anti-Salmonella