Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

Garcia, Estefânia Fernandes; Luciano, Winnie Alencar; Xavier, Danilo Elias; Costa, Whyara Karoline Almeida da; Oliveira, Kléber de Sousa; Franco, Octávio L.; Júnior, Marcos Antônio de Morais; Lucena, Brígida Thais Luckwu de; Picão, Renata Cristina; Magnani, Marciane; Saarela, Maria; Souza, Evandro Leite de

doi:10.3389/fmicb.2016.01371

Cited by 109 publications

(90 citation statements)

References 52 publications

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“…Five strains of different Lactobacillus species that were isolated from industrial fruit pulp processing byproducts were used in this study: L. plantarum 49 and L. brevis 59 were isolated from byproducts of Malpighia glabra L. (Barbados cherry); L. paracasei 108 and L. fermentum 111 were isolated from byproducts of Annona muricata L. (soursop); and L. pentosus 129 was isolated from byproducts of Mangifera indica L. (mango). These strains were selected based on their performance in in vitro tests for probiotic properties . Stock cultures were stored at −20 °C in De Man, Rogosa, and Sharpe (MRS) broth (HiMedia, Mumbai, India) containing glycerol (Sigma Aldrich, St Louis, USA; 200 g L −1 ).…”

Section: Methodsmentioning

confidence: 99%

“…Fruits and their industrial processing byproducts could be potential sources for lactic acid bacteria with the required features for probiotic strains . Lactic acid bacteria with raw fruit origins may have a better ability to survive under low pH conditions, which may help them survive in fruit‐based formulations as well as the human gastrointestinal tract.…”

Section: Introductionmentioning

confidence: 99%

“…8,9 Fruits and their industrial processing byproducts could be potential sources for lactic acid bacteria with the required features for probiotic strains. 10 Lactic acid bacteria with raw fruit origins may have a better ability to survive under low pH conditions, which may help them survive in fruit-based formulations as well as the human gastrointestinal tract. Different Lactobacillus species have been isolated from a variety of fruit and their industrial processing byproducts (e.g., L. acidophilus, L. casei, L. paracasei, L. fermentum, L. nagelii, L. plantarum, L. pentosus, and L. brevis) [10][11][12][13][14] and have shown satisfactory performance in assays for probiotic properties.…”

Section: Introductionmentioning

confidence: 99%

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The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

et al. 2018

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

et al. 2018

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“…The antibacterial activities of the culture supernatants were determined using the agar-diffusion method (Garcia et al, 2016). Culture supernatants were filtered through a 0.45-μM Millipore filter to obtain cell-free supernatants.…”

Section: Methodsmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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“…Subsequently, 100 μL of each dilution was inoculated onto de Man, Rogosa and Sharpe (MRS) agar (HiMedia), MRS agar supplemented with cysteine hydrochloride (0.05 g/100 mL) and M17 agar (HiMedia) to isolate species belonging to the genera Lactococcus (30 °C), Lactobacillus (37 °C), and Bifidobacterium (37 to 41 °C), respectively. The plates were incubated anaerobically using an Anaerobic System AnaeroGen, (ASA; Oxoid) for 48 to 72 hr (Garcia et al., ).…”

Section: Methodsmentioning

confidence: 99%

Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

Pedrosa

Carvalho

Berdejo

et al. 2019

Journal of Food Science

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This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO) in apple and orange juices. The efficacy of CLEO and CREO concentrations below the RT were evaluated alone and combined with mild heat treatment (MHT) (54 °C, up to 12 min) to inactivate the autochthonous spoilage bacteria Lactobacillus brevis, Lactobacillus plantarum, and Leuconostoc mesenteroides in apple and orange juices. The CAT of CLEO and CREO varied from 0.15 to 0.17 μL/mL in orange and apple juices. The RT of CLEO was approximately 0.58 μL/mL in apple and orange juices, and the RT of CREO was 0.68 μL/mL in both juices. When CLEO and CREO were assayed alone, the highest concentration (0.50 μL/mL) decreased counts of all strains approximately 2 log10 CFU/mL after 12 min of exposure to 54 °C. All concentrations of CLEO or CREO in combination with MHT acted synergistically against L. brevis, L. plantarum, and L. mesenteroides. Decreases in counts varied with the strain, CLEO and CREO concentrations, juice type, and exposure time to the combined treatment. CREO was more effective than CLEO in combination with MHT against the strains in apple and orange juices. Effective combinations of CLEO or CREO with MHT to control the autochthonous spoilage bacteria did not compromise the quality parameters (°Brix, pH, and titratable acidity) that characterize unsweetened juices. These results indicate CLEO or CREO at concentrations below the sensory RT in combination with MHT as a feasible technology to control autochthonous spoilage bacteria in fresh fruit juices. Practical Application The present study provides novel information concerning the efficacy of sensorially accepted doses of CLEO and CREO combined with MHT against autochthonous spoilers in fruit juice. The valuable synergistic effects that can be observed when combining CLEO and CREO with MHT reveal a feasible preservation technology and alternative to traditional treatments that are successful because they help reduce treatment intensity, thereby avoiding adverse effects on the sensory, physicochemical, and nutritional properties of these products.

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Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

Cited by 109 publications

References 52 publications

The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

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