A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterized ...by phenotypic methods, rep-PCR and identified using 16S rRNA gene sequencing as Lactobacillus fermentum (34 isolates), Lactobacillus plantarum (10) and Lactobacillus brevis (7). Based on being either highly tolerant to bile, showing an ability for auto-aggregation and/or hydrophobic properties, one L. fermentum (CH58), three L. plantarum (CH3, CH41 and SAU96) and two L. brevis (SAU105 and FFC199) were selected. The highest co-aggregation ability with Escherichia coli was observed to L. plantarum CH41. L. brevis SAU105 and FFC199 and L. fermentum CH58 exhibited antagonistic activity towards the pathogens Listeria monocytogenes and Staphylococcus aureus. L. plantarum CH3 and CH41 and L. brevis FFC199 showed adhesion ability to Caco-2 cells (1.6, 1.1 and 0.9%, respectively) similar to the commercial probiotic, Lactobacillus rhamnosus GG (1.5%). They were able to increase the transepithelial electrical resistance (TEER) of Caco-2 cells over 24 h (p < 0.05). The present work showed that the probiotic characteristics were strain-specific and that the isolates L. plantarum CH3 and CH41 (cocoa) and L. brevis FFC199 (cauim) exhibited potential probiotics properties.
•Potential probiotic strains were isolated from different fermented foods.•2 Lactobacillus plantarum (cocoa) and 1 Lactobacillus brevis (cauim) showed good probiotic properties.•2 L. plantarum (cocoa) and 1 L. brevis (cauim) increased the TEER of Caco-2 cells.•There was no correlation between surface properties and adhesion ability.•Probiotic properties were strain-specific and not specie-specific.
While many bacteria have been used as probiotics by industries, only two yeasts,
Saccharomyces cerevisiae
var.
boulardii
and
Kluyveromyces fragilis
(B0399), have been used for this purpose. In the ...present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3%
w
/
v
), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (
P <
0.05) of hydrophobicity, autoaggregation, and coaggregation with
E. coli
than the reference strain
S. boulardii
. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.
Summary
The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with ...inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.
Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices — whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). In general, the use of W and WM as matrices was effective for L. plantarum viability and only W was effective for L. brevis.
Cauim is a fermented beverages prepared by Tapirapé Amerindians in Brazil from substrates such as cassava, rice, peanuts, pumpkin, cotton seed and maize. Here we study the microorganisms associated ...with peanut and rice fermentation using a combination of culture-dependent and -independent methods. The bacterial population varied from 7.4 to 8.4 log CFU/ml. The yeast population varied from 4.0 to 6.6 log CFU/ml. A total of 297 bacteria and yeasts strains were isolated during fermentation, with 198 bacteria and 99 yeast. The
Lactobacillus genus was dominant throughout fermentation. Bacteria and yeast community dynamics during the fermentation process were monitored by PCR-DGGE analysis. Both culture-dependent and -independent methods indicated that the bacterial species
L. plantarum,
L. fermentum,
L. paracasei and
L. brevis as well as the yeast species
P. guilliermondii,
K. lactis,
Candida sp,
R. toruloides and
Saccharomyces cerevisiae, were dominant during fermentation. Multivariate analysis of microorganisms during beverage fermentation showed that the microbial community changed during the fermentation process.
The microbial community of artisanal corn fermentation called Chicha were isolated, purified and then identified using protein profile by Matrix Assisted Laser Desorption Ionization Time-of-Flight ...Mass Spectrometry (MALDI-TOF) and confirmed by partial ribosomal gene sequencing. Samples from Chicha beverage were chemically characterized by gas and liquid chromatography (HPLC and GC-MS). Aerobic mesophilic bacteria (AMB) (35.8% of total of isolated microorganisms), lactic acid bacteria (LAB) (21.6%) and yeast (42.6%) were identified. Species of the genera
Klebsiella, Bacillus, Staphylococcus, Micrococcus, Enterobacter
, and
Weissella
were identified.
Rhodotorula mucilaginosa, Lodderomyces elongisporus, Candida metapsilosis
, and
C. bohicensis
were the yeasts found. The LAB isolates detected were responsible for the high concentrations of lactic acid found during the fermentation process (1.2 g L
− 1
), which is directly related to the decrease in pH values (from 6.95 to 3.70). Maltose was the main carbohydrate detected during corn fermentation (7.02 g L
− 1
with 36 h of fermentation). Ethanol was found in low concentrations (average 0.181 g L
− 1
), making it possible to characterize the beverage as non-alcoholic. Twelve volatile compounds were identified by gas chromatography; belonging to the groups acids, alcohols aldehydes, acetate and others. MALDI-TOF was successfully used for identification of microbiota.
Weissella confusa
and
W. cibaria
were detected in the final product (after 36 h of fermentation),
W. confusa
is often classified as probiotic and deserve further application studies.
The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as ...cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied.
Leuconostoc lactis
CCMA 0415,
Lactobacillus plantarum
CCMA 0744, and
Lactobacillus fermentum
CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains,
L. lactis
CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 μg/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The
L. lactis
CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers.
Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting ...source of microorganisms for developing fermented beverages, including beer. The objective of this study was to evaluate kombucha SCOBY and commercial brewing yeast as a starter culture for the elaboration of beer. Three assays were performed to develop the beverage (C = control, KL = kombucha + yeast, K = kombucha). The pH, density, carbohydrates, organic acids and ethanol were evaluated during fermentation. Microbial counts (yeasts and mesophilic bacteria) and volatile compounds were recorded at the initial and final fermentation times. The content of total phenolic compounds, antioxidant capacity, color and bitterness (IBU) of the beers were determined. The results showed that kombucha-fermented wort produces a beer with differentiated characteristics. Increased lactic acid (0.73 g/L) and low alcohol content (1.3%) were observed in the K assay. Further, desired volatile compounds, such as ethyl octanoate, phenethyl acetate and 2-phenylethanol, were also found in this beer. The combination of kombucha and commercial yeast for beer production showed carbohydrate consumption and contents of organic acids similar to those of control beer, producing beers with an alcohol content of 5.9%. From the results, it was possible to observe a tendency for the content of total phenolic compounds (37.57, 33.00 and 31.64 mg/100 mL for K, KY and C assays, respectively) to increase when the wort was inoculated with kombucha. There was no difference in the antioxidant activity of the produced beers. All produced beers showed a yellowish color and a bitterness value (IBU) of 27%. The present study showed that adding kombucha as a starter culture produced beer with differentiated properties, such as high antioxidant activity, low alcohol content and sour characteristics.
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the ...present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93–4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.
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•A new fermented functional corn-based beverage was proposed.•S. cerevisiae CCMA 0731 and CCMA 0732 maintained viability.•Several volatile compounds were found providing positive characteristics.•Sensory analysis showed score of 5.93–4.57, respectively for appearance and taste.
Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains ...showed tolerant characteristics to these stressful conditions, growing at 42 °C, in 0.04% sulphite, 1 mol L(-1) NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Y(p/s)), glycerol (Y(g/s)) and acetic acid (Y(ac/s)), were calculated. The highest values of Y(p/s) in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43). These values were higher than the value obtained using traditional yeast (0.38) currently employed in the Brazilian bioethanol industry. The parameters Y(g/s) and Y(ac/s) were low for all strains. The UFLA FW221 presented the higher values for parameter related to bioethanol production. Thus, it was tested in co-culture with Lactobacillus fermentum. Besides this, a 20-L vessel for five consecutive batches of fermentation was performed. This strain was genetically stable and remained viable during all batches, producing high amounts of ethanol. The UFLA FW221 isolated from fruit was suitable to produce bioethanol in sugar cane juice. Therefore, the study of the biodiversity of yeasts from different environmental can reveal strains with desired characteristics to industrial applications.
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•The juices showed high lactic acid bacteria (LAB) viability during storage.•The juices maintained suitable LAB counts after simulated digestion.•The fermentation process produced new ...flavor compounds.•LAB strains differentiate the sensory profile of passion fruit juice.
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies “salty, acidic and bitter tastes” and “sweetener aftertaste”. Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.
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