Valorization of Parmentiera aculeata juice in growth of probiotics in submerged culture and their postbiotic production: a first approach to healthy foods.

Autor: Lara-Cervantes TJ; Facultad de Estudios Profesionales Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del Campo 501, Fraccionamiento Rafael Curiel, 79060, Ciudad Valles, San Luis Potosí, Mexico., Carrillo-Inungaray ML; Facultad de Estudios Profesionales Zona Huasteca, Universidad Autónoma de San Luis Potosí, Romualdo del Campo 501, Fraccionamiento Rafael Curiel, 79060, Ciudad Valles, San Luis Potosí, Mexico., Balderas-Hernández VE; División de Biología Molecular, Instituto Potosino de Investigación Científica Y Tecnológica, A.C, Camino a La Presa San José 2055, Col. Lomas 4ª Sección, 78216, San Luis Potosí, San Luis Potosí, Mexico., Aguilar-Zárate P; Tecnológico Nacional de México/IT de Ciudad Valles, Carretera Al Ingenio Plan de Ayala Km. 2, Col. Vista Hermosa, 79010, Ciudad Valles, San Luis Potosí, Mexico., Veana F; Tecnológico Nacional de México/IT de Ciudad Valles, Carretera Al Ingenio Plan de Ayala Km. 2, Col. Vista Hermosa, 79010, Ciudad Valles, San Luis Potosí, Mexico. fabiola.veana@tecvalles.mx.
Jazyk: angličtina
Zdroj: Archives of microbiology [Arch Microbiol] 2022 Oct 29; Vol. 204 (11), pp. 679. Date of Electronic Publication: 2022 Oct 29.
DOI: 10.1007/s00203-022-03295-w
Abstrakt: Nowadays, functional foods are greatly accepted by consumers because they improve health and are new sources for substrates to be explored. In this sense, Parmentiera aculeata, a plant distributed in Mexico with beneficial effects on health, has not been chemically explored. In this work, P. aculeata juice was used as carbon source to promote the growth of two probiotic Lactobacillus strains during submerged fermentation. Taguchi's methodology with orthogonal array L9 was applied for culture conditions optimization. pH, agitation, and inoculum concentration variables, each with three levels, were evaluated and the best treatment was validated through a kinetic culture monitoring some postbiotics traits. We observed an increase in 1.76-times in cellular concentration of L. plantarum 14917, and the main produced postbiotics were short-chain fatty acids such as succinic, formic, acetic, propionic, and lactic acids, which are associated with the probiotic metabolism and are important for human health. In the best of our knowledge, this study is the first to describe the valorization of P. aculeata juice as substrate for growth of probiotic strains and future studies are required to gain further applications in functional food production.
(© 2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)
Databáze: MEDLINE
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