Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage.

Autor: de Vasconcelos Medeiros GKV; Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil., Martins ACS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa 58051-900, Brazil., Vasconcelos MG; Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa 58051-900, Brazil., Garcia EF; Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa 58058-600, Brazil., Rodrigues NPA; Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa 58058-600, Brazil., de Albuquerque TMR; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil., Viera VB; Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil., da Conceição ML; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa 58051-900, Brazil., de Oliveira MEG; Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa 58051-900, Brazil. Electronic address: mego@academico.ufpb.br.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2024 Jun 02; Vol. 417, pp. 110695. Date of Electronic Publication: 2024 Apr 09.
DOI: 10.1016/j.ijfoodmicro.2024.110695
Abstrakt: This study isolated and identified autochthonous lactic acid bacteria (LAB) from mandacaru fruit and evaluated their potential probiotic and technological aptitudes in vitro, as well as the protective effects of freeze-dried mandacaru fruit on the most promising LAB isolate during lyophilization and refrigeration storage. Initially, 212 colonies were isolated from mandacaru fruit, and 34 were preliminarily identified as LAB. Thirteen isolates identified by 16S-rRNA sequencing as Pediococcus pentosaceus were negative for DNase, gelatinase, hemolytic, and biogenic amine production. The selected isolates showed proteolytic activity, diacetyl and exopolysaccharide production, and good tolerance to different NaCl concentrations while having low cellular hydrophobicity and antagonistic activity against pathogens. The survival of isolates sharply decreased after 3 h of exposure to pH 2 and had a good tolerance to 1 % bile salt. A principal component analysis selected P. pentosaceus 57 as the most promising isolate based on the examined technological and probiotic-related physiological properties. This isolate was lyophilized with mandacaru fruit and stored under refrigeration for 90 days. P. pentosaceus 57 lyophilized with mandacaru fruit had high viable cell counts (9.69 ± 0.03 log CFU/mL) and >50 % of physiologically active cells at 90 days of refrigeration storage. The results indicate that mandacaru fruit is a source of P. pentosaceus with aptitudes to be explored as potential probiotic and technological characteristics of interest for the food industry, besides being a good candidate for use in lyophilization processes and refrigeration storage of LAB due to its cryoprotective effects.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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