Bancalari Elena, Castellone Vincenzo, Bottari Benedetta, Gatti Monica
Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy.
Foods. 2020 Mar 9;9(3):314. doi: 10.3390/foods9030314.
Plant derived beverages have recently gained consumers' interest, particularly due to their intrinsic functional properties. They can also act as non-dairy carriers for probiotics and prebiotics, meeting the needs of lactose allergic/intolerant people and vegans. Direct fermentation of fruit and vegetables juices by probiotic lactic acid bacteria could be a tool to increase safety, shelf-life, nutrients bioavailability and to improve sensorial features of plant derived juices. This study aims to screen wild -group strains isolated from dairy matrices for probiotic features, such as acid and bile salts resistance, and test them for the potentiality to ferment celery and orange juices. Strains' ability to produce exopolysaccharides (EPS) in situ is also checked. These evaluations were performed for the first time in fruit and vegetables matrices by means of an impedometric analysis, recently shown to be a suitable and rapid method to measure microorganisms' growth, acidification performances and EPS production. This study allowed the selection of three potentially probiotic -group wild strains able to ferment fruit and vegetable juices and also producing EPS. These strains with three-in-one abilities could be used to produce new functional fermented plant derived juices.
植物源饮料最近引起了消费者的兴趣，特别是由于其内在的功能特性。它们还可以作为益生菌和益生元的非乳制品载体，满足乳糖过敏/不耐受人群和纯素食者的需求。益生菌乳酸菌对果蔬汁的直接发酵可能是一种提高安全性、延长保质期、提高营养生物利用度以及改善植物源果汁感官特性的手段。本研究旨在筛选从乳制品基质中分离出的野生菌群菌株的益生菌特性，如耐酸和耐胆盐能力，并测试它们发酵芹菜汁和橙汁的潜力。还检测了菌株原位产生胞外多糖（EPS）的能力。这些评估首次在果蔬基质中通过阻抗分析进行，最近的研究表明，阻抗分析是一种测量微生物生长、酸化性能和EPS产生的合适且快速的方法。本研究筛选出了三株具有潜在益生菌特性的野生菌株，它们能够发酵果蔬汁并产生EPS。这些具有三合一能力的菌株可用于生产新型功能性发酵植物源果汁。
