Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Pereira, Nuno; Alegria, Carla; Aleixo, Cristina; Martins, Paula Dalcin; Gonçalves, Elsa M.; Abreu, Marta

doi:10.3390/foods10122916

Cited by 6 publications

(5 citation statements)

References 38 publications

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“…Strains LAB97 and C1090 exhibited comparable survival rates of around 67% throughout the simulated digestive process, whereas LAB82 showed a lower survival rate of 46%, thus confirming its previously low tolerance to acidic conditions and bile salts [ 19 ]. Furthermore, the LAB97 and C1090 strains met the viability criterion for probiotic potential by maintaining counts of ca.…”

Section: Resultsmentioning

confidence: 60%

“…An immature industrial tomato variety H1015 (unripe green; stage 1 fruit according to the USDA colour classification requirements) was collected, as per the process previously described by Pereira et al (2021) [ 19 ]. A fruit selection [ 19 ] and preparation were performed upon arrival in the laboratory, and selected fruits were kept at −20 °C (Cryocell Aralab, Rio de Mouro, Portugal) until analysis.…”

Section: Methodsmentioning

confidence: 99%

“…Two strains of pure LAB cultures, one isolated from immature tomato microbiota ( Lactiplantibacillus plantarum ; LAB97) and another from the INIAV IP (National Institute for Agrarian and Veterinarian Research IP) bacterial strain collection ( Weissella paramesenteroides ; C1090), with known resistance to low pH and bile salts [ 19 ], were tested for probiotic potential and as starters in the fermentation of the immature tomato pulp. The strains were activated by double culture in de Man, Rogosa, and Sharpe (MRS) broth (Biokar Diagnostics, Allone, France), and were incubated at 30 °C for 24 h. The suspensions were dispersed in a 0.85% NaCl solution (Sigma-Aldrich, St. Louis, MO, USA), which was adjusted to a MacFarland Standard turbidity of 5, and then distributed into fermentation flasks to achieve a final concentration of 8 log 10 CFU/mL.…”

Section: Methodsmentioning

confidence: 99%

“…Alongside the cell suspensions, each strain was kept in PBS (same proportions) and subjected to the same procedures, except for the addition of enzymes, bile salts, and pH adjustments as a control (Id: CTR). The LAB82 strain ( Leuconostoc citreum ; autochthonous to immature tomato) was used as a reference due to its known sensitivity to low pH conditions and due to the presence of bile salts [ 19 ].…”

Section: Methodsmentioning

confidence: 99%

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Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Pereira

Farrokhi

Vida

et al. 2023

Foods

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In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters’ fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

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Section: Resultsmentioning

confidence: 60%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Pereira

Farrokhi

Vida

et al. 2023

Foods

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“…Mauro et al studied fermented coconut milk with strawberry pulp [21]. Pereira et al conducted a study on lactic acid fermentation of unripe tomatoes [22].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Zou

Huang

2022

Journal of Food Quality

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Chestnut rose is an endemic plant in Guizhou Province, China, also known as seedless prickly pear, rich in mineral elements, vitamin C, and flavonoids. With chestnut rose as the main raw material, with grapes, apples, and other fruits as auxiliary ingredients, through the technical process of deastringency, sterilization, fermentation, blending, and other technical processes to obtain the composite beverage, known as a chestnut rose jiaosu compound beverage, it is hereinafter referred to as CRJCB. The CRJCB fermented from chestnut rose juice is nutritious and has a variety of health effects, and the flavor is unique, with good color, aroma, and taste, which is a new type of beverage. However, at present, the fermentation related technology of CRJCB is not perfect, resulting in its low quality, which seriously restricts the industrialization development of CRJCB. In order to improve the quality of the jiaosu compound beverage, probiotics such as Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei, Lactobacillus royale (Lactobacillus reuteri), Lactobacillus acidophilus, and Streptococcus thermophilus, etc., were used. The chestnut rose as the main raw material was used for the fermentation, and grapes, apples, and sugar were used as auxiliary materials to carry out the research on the fermentation of single or mixed probiotics. The key fermentation processes affecting the quality of the jiaosu, such as juice preparation, deastringency of chestnut rose juice, fermentation temperature and time, sugar addition, and taste mixing of the jiaosu, were optimized. The optimized ratio, fermentation process parameters, and strains of probiotics of compound beverage with chestnut rose jiaosu, with high quality, were obtained. The experimental results showed that the SOD enzyme activity value was 167.7 U·ml−1, the vitamin C content was 1154.5 mg/100 mL, the soluble solids content was 5.80%, and the nitrite content was 89.8 mg/kg in the compound beverage with chestnut rose jiaosu, obtained by using the optimized ratio and fermentation process parameters proposed in this paper. The development and utilization of chestnut rose resources provide a new idea and is of great significance in promoting the development of the chestnut rose industry.

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Omics Approaches in Food and Environmental Analysis

Farré

2022

The Handbook of Environmental Chemistry

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Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Cited by 6 publications

References 38 publications

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Omics Approaches in Food and Environmental Analysis

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