Biology Department, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil.
Food Science Department, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil.
Food Res Int. 2022 Oct;160:111697. doi: 10.1016/j.foodres.2022.111697. Epub 2022 Jul 16.
This work aimed to evaluate the performance of co-cultivation of potential probiotic yeast and lactic acid bacteria (LAB) in producing plant-based fermented beverages. The co-culture comprised LAB Lactiplantibacillus plantarum CCMA0743 with the yeasts Pichia kluyveri CCMA 0615, Pichia guilliermondii CCMA 1753 and Debaryomyces hansenii CCMA 1761 separately. The plant substrate was 75 g oat, 175 g sunflower seeds, and 75 g almonds. The viability of microorganisms in the plant-based matrix was evaluated during fermentation, storage at 4 °C, and under simulated gastrointestinal tract (GIT) conditions. Chemical analysis, antioxidant activity, and sensory profile of the beverages were also determined. The three yeasts and the LAB showed counts greater than 6.0 log CFU/mL after fermentation, and the plant-based matrix protected the yeasts during simulated digestion. P. kluyveri and D. hansenii showed higher survival than P. guilliermondii and L. plantarum after exposure to simulated GIT conditions. The pH of the plant-based matrix reduced from approximately 7 to 3.8. Lactic acid was the main organic acid produced during fermentation. In addition, 113 volatile compounds were detected by gas chromatography-mass spectrometry (GC-MS), including alcohols, aldehydes, alkanes, alkenes, acids, ester, ether, ketones, phenol, and amides. The beverage sensory profile varied with the co-culture. The co-culture D. hansenii and L. plantarum showed higher antioxidant activity than the other co-culture tested, and the homogeneous texture attribute characterized the beverage produced with this combination. Results show the suitability of tested co-cultures to produce a plant-based fermented beverage and indicate more significant potential for D. hansenii and L. plantarum co-culture as a starter for its functionalization.
本研究旨在评估潜在益生菌酵母和乳酸菌（LAB）共培养在生产植物基发酵饮料方面的性能。共培养物由 LAB 植物乳杆菌 Lacticplantibacillus plantarum CCMA0743 与酵母克鲁维毕赤酵母 Pichia kluyveri CCMA 0615、酿酒酵母 Pichia guilliermondii CCMA 1753 和汉逊德巴利酵母 Debaryomyces hansenii CCMA 1761 分别组成。植物基质由 75g 燕麦、175g 葵花籽和 75g 杏仁组成。在发酵过程中、4°C 储存期间以及模拟胃肠道（GIT）条件下，评估了微生物在植物基质中的活力。还测定了饮料的化学分析、抗氧化活性和感官特征。发酵后，三种酵母和 LAB 的计数均大于 6.0logCFU/mL，植物基质在模拟消化过程中保护了酵母。与 P. guilliermondii 和 L. plantarum 相比，P. kluyveri 和 D. hansenii 在暴露于模拟 GIT 条件下后具有更高的存活率。植物基质的 pH 从约 7 降低至 3.8。发酵过程中主要产生乳酸。此外，通过气相色谱-质谱联用仪（GC-MS）检测到 113 种挥发性化合物，包括醇、醛、烷烃、烯烃、酸、酯、醚、酮、酚和酰胺。饮料的感官特征随共培养物的不同而变化。D. hansenii 和 L. plantarum 的共培养物显示出比其他共培养物更高的抗氧化活性，并且这种组合生产的饮料具有均匀的质地特征。结果表明，所测试的共培养物适合生产植物基发酵饮料，并表明 D. hansenii 和 L. plantarum 共培养物作为其功能化的起始物具有更大的潜力。
