Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-05 DOI:10.1016/j.fm.2024.104596
Caroliny Mesquita Araújo , Karoliny Brito Sampaio , Jaielison Yandro Pereira da Silva , Jordana Nunes de Oliveira , Thatyane Mariano Rodrigues de Albuquerque , Maiara da Costa Lima , Marcos dos Santos Lima , Yuri Mangueira do Nascimento , Evandro Ferreira da Silva , Marcelo Sobral da Silva , Josean Fechine Tavares , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira
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Abstract

This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.

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利用热带水果加工副产品作为循环资源,促进益生菌乳酸杆菌的生长并保持其可培养性和功能性
本研究评估了在培养、冷冻干燥、贮藏和暴露于模拟胃肠道消化过程中,使用刺山柑(L.,CACE)、腰果(L.,CCAS)和番石榴(L.,CGUA)水果加工副产品作为基质,促进益生菌LA-05和L-10的生长、代谢产物的产生和活力/代谢活性的维持。在 CACE、CCAS 和 CGUA 中培养 24 小时后,益生菌乳酸菌的存活率较高(≥8.8 对数菌落形成单位(CFU)/毫升),滞后期较短。在水果副产品中培养益生乳酸菌能促进糖的消耗、培养基酸化和有机酸的产生,此外还能增加几种酚类化合物和抗氧化活性。在水果副产品中培养的益生菌在冷冻干燥后和冷藏储存 120 天期间的存活率都有所提高。此外,在水果副产品中培养和冷冻干燥的益生乳酸菌在暴露于模拟胃肠道消化系统时,具有更大的活细胞亚群和代谢活性细胞。结果表明,水果副产品不仅能改善益生菌菌株的生长,有助于保持其活力和代谢活性,还能使最终发酵产品富含生物活性化合物,是生产高质量益生菌培养物的一种创新性循环策略。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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