Valorization of Parmentiera aculeata juice in growth of probiotics in Submerged Culture and their postbiotic production: a first approach to healthy foods

Abstract

Actually, functional foods are good accepted for consumers for to improves health and new sources of substrates are explored. However, Parmentiera aculeate, which is a plant distributed in Mexico, has not explored. The P. aculeata juice was used as unique carbon source of promote the growth of two probiotic strains in Submerged Fermentation. Taguchi methodology with orthogonal array L9 was applied for its optimization. pH, agitation and inoculum concentration with three levels were evaluated and the best treatment was validated through a kinetic culture with monitoring some postbiotics. We observed an increase of 1.76 times in cellular concentration for Lactobacillus plantarum 14917 culture and the main produced postbiotic were short-chain fatty acids such as succinic, formic, acetic, propionic and lactic acids, which are associated the metabolisms probiotic and are important in human health. This study is the first about valorization of Parmentiera aculeata juice as substrate for growth probiotic strain and future studies are necessaries for its application in functional food.