Effect of simulated acidic and salty fermentation conditions on kinetic growth parameters and probiotic potential of Lactobacillus acidipiscis and Lactobacillus pentosus

Abstract

The technological stress during food processing may alter the beneficial interactions of food-associated Lactobacillus on the host. The effect of initial combined acidic (pH 5.0) and osmotic stress (NaCl 5 %, w/v with or without CaCl 2 0.02 %, w/v) typically present in vegetable fermentations and cheesemaking were investigated. The growth kinetics prediction, hydrophobicity, auto-aggregation, in vitro survival and adhesion were determined in Lactobacillus acidipiscis and Lactobacillus pentosus isolated from a Mexican salty cheese. The growth was modelled with the modified Gompertz equation (R > 0.99; RMSE < 0.01). The lag phase increased (>10 h), and auto-aggregation was reduced. Hydrophobicity and S-layer total proteins varied. Gut survival reduced >4 log 10 units compared to the initial intake. Nevertheless, adhesion remained the same. Hence, combined stress affected the technological and physiological properties of both strains negatively. Further research is needed to identify the effect of the combined stress on the potential bioactivity of the strains.

Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum

“…The pH was determined using a potentiometer (Ohaus, St10 pen, USA). The titratable acidity was expressed as lactic acid content (g/L), based on previous work (Benavente‐Beltrán et al, 2021). The color was measured with a portable colorimeter (Konica Minolta, CR300, Japan) at the beginning and the end of the fermentation process.…”

“…(g/L), based on previous work(Benavente-Beltrán et al, 2021). The color was measured with a portable colorimeter (Konica Minolta, CR300, Japan) at the beginning and the end of the fermentation process.…”