Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices

Ong, Yien Yien; Tan, Wen Siang; Mohamad, Rosfarizan; Chan, Eng Seng; Tey, Beng Ti

doi:10.1111/j.1750-3841.2012.02894.x

Cited by 29 publications

(10 citation statements)

References 26 publications

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“…kimchi or sauerkraut. Both novel and traditional plant materials constitute promising sources of new unique probiotic candidates (Beganović et al 2014 ; Filannino et al 2015 ; Michalak et al 2018 ; Verón et al 2019 ; Yien Ong et al 2012 ). Basically, autochthonous microorganisms may be isolated from raw, unfermented plants, as well as during different stages of spontaneous fermentation.…”

Section: Introductionmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

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Section: Introductionmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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“…Results were in accordance with Tze, et al [83], who reported that red pitaya fruit powder only had 0.182% protein. A biochemical test carried out by Yien Ong, et al [84], confirmed that a high level of lactic acid bacteria was present in fermented red pitaya juice, indicating that the incorporation of red pitaya in yoghurts can increase the acidity and number of probiotic microorganisms.…”

Section: Dairy Productsmentioning

confidence: 97%

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Huang

Brennan

Kasapis

et al. 2021

Foods

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Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargonidin 3-glucoside) were only detected in the pulp extracts. Beta-cyanins, phenolics and flavonoids were found to increase gradually during fruit maturation and pigmentation appeared earlier in the pulp than peel. The phytochemicals were extracted and purified by various techniques and broadly used as natural, low-cost, and beneficial healthy compounds in foods, including bakery, wine, dairy, meat and confectionery products. These bioactive components also exhibit regulative influences on the human gut microbiota, glycaemic response, lipid accumulation, inflammation, growth of microbials and mutagenicity, but the mechanisms are yet to be understood. The objective of this study was to systematically summarise the effect of red pitaya’s maturation process on the nutritional profile and techno-functionality in a variety of food products. The findings of this review provide valuable suggestions for the red pitaya fruit processing industry, leading to novel formulations supported by molecular research.

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“…faecalis , and Ec. durans have been reported as the most frequent species (Endo et al, 2009; Di Cagno et al, 2010; Askari et al, 2012; Naeem et al, 2012; Ong et al, 2012; Emerenini et al, 2013; Leong et al, 2014). Finally, fructophilic LAB (FLAB) species, such as Lb.…”

Section: Introductionmentioning

confidence: 99%

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

et al. 2019

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Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc , and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.

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Isolation and Identification of Lactic Acid Bacteria from Fermented Red Dragon Fruit Juices

Abstract: Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices.

Cited by 29 publications

References 26 publications

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

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