Pereira Nelson, Alegria Carla, Aleixo Cristina, Martins Paula, Gonçalves Elsa M, Abreu Marta
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, 2780-157 Oeiras, Portugal.
Foods. 2021 Nov 25;10(12):2916. doi: 10.3390/foods10122916.
Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV's collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are , , and . Among nine tested strains, autochthonous and allochthonous showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.
将未成熟的绿色番茄进行乳酸发酵作为生产食品成分的一种手段，对于为不适于加工且大量留在田间的工业番茄增加附加值来说，是一种可行的替代方法。使用从果实中分离的发酵剂（适应植物基质）进行发酵，在获得具有感官可接受性和潜在益生菌特性的发酵产品方面，可能比外来菌株更具优势。本文详细介绍了未成熟绿色番茄乳酸微生物群的特征，以筛选用作发酵过程发酵剂的乳酸菌菌株，以及来自INIAV菌种保藏中心的乳酸菌菌株。形态学、生化（API系统）和基因组（16S rDNA基因测序）鉴定表明，未成熟绿色番茄中的优势乳酸菌属为、和。在九个测试菌株中，本地的和外来的对添加的茄碱（200 ppm）表现出耐受性，并且具有最佳的体外益生菌潜力。结果表明，这两种乳酸菌菌株有望用于从未成熟绿色番茄生产益生菌发酵食品。
