Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain; Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), 28040 Madrid, Spain.
Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), 20018 San Sebastián, Spain.
Int J Food Microbiol. 2025 Jan 2;426:110908. doi: 10.1016/j.ijfoodmicro.2024.110908. Epub 2024 Sep 7.
Riboflavin (vitamin B) is essential for human beings and it has to be provided by healthy nutrition. The use of fermentation with riboflavin-overproducing lactic acid bacteria (LAB) represents an ideal strategy to generate, by in situ biofortification, functional drinks. These beverages can positively contribute to consumer health and address nutritional deficiencies. In the present work, the functional capabilities of Weissella cibaria BAL3C-5 C120T for riboflavin-overproduction and dextran-production during fermentation of oat-, rice-, soybean- and almond-based drinks have been evaluated. It was confirmed that the strain was capable of producing riboflavin and dextran in the analysed drinks. This property was especially pronounced in the oat-based drink, where after 24 h of fermentation the strain was able to increase riboflavin and dextran levels up to 3.4 mg/L and 3.2 g/L, respectively. Moreover, under optimized conditions the strain was able to enrich the fermented oat-based drinks with the prebiotic oligosaccharide panose (up to 6.6 g/L). In addition, in the oat-based drinks BAL3C-5 C120T showed a good pH-lowering ability (from 7.0 to 3.8) as well as a high 80 % cell viability after one month of storage. Rheological analysis of the resulting fermented oat-based beverages revealed a thixotropic structure related to a gel-like behaviour which was not observed in the non-fermented control drinks. In summary, these results confirmed the unique characteristics of W. cibaria BAL3C-5 C120T strain for the development of biofortified and functional plant-based beverages with improved nutritional and rheological properties. Analysis of the BAL3C-5 C120T strain survival under gastrointestinal conditions and its autoaggregation properties, also indicated its potential use as a probiotic delivered in an oat-based fermented beverage. In this context, this study also promotes the utilization of W. cibaria species in health and food industries where it has not yet been used as a starter or adjunct culture.
核黄素（维生素 B）对人类至关重要，必须通过健康饮食来提供。利用核黄素过量生产的乳酸菌（LAB）进行发酵，代表了通过原位生物强化来生产功能性饮料的理想策略。这些饮料可以对消费者的健康产生积极影响，并解决营养不足的问题。在本工作中，评估了 Weissella cibaria BAL3C-5 C120T 在燕麦、大米、大豆和杏仁基饮料发酵过程中生产核黄素和右旋糖酐的功能能力。结果证实，该菌株能够在分析的饮料中生产核黄素和右旋糖酐。这种特性在燕麦基饮料中尤为明显，经过 24 小时发酵后，该菌株能够将核黄素和右旋糖酐的水平分别提高到 3.4mg/L 和 3.2g/L。此外，在优化条件下，该菌株能够使发酵的燕麦基饮料富含益生元低聚糖潘糖（高达 6.6g/L）。此外，在燕麦基饮料中，BAL3C-5 C120T 表现出良好的降低 pH 值的能力（从 7.0 降至 3.8），并且在一个月的储存后仍保持 80%的高细胞活力。对所得发酵燕麦基饮料的流变学分析表明，存在与凝胶状行为相关的触变结构，而在未发酵的对照饮料中未观察到这种结构。总之，这些结果证实了 W. cibaria BAL3C-5 C120T 菌株的独特特性，可用于开发具有改善的营养和流变学特性的生物强化和功能性植物基饮料。对 BAL3C-5 C120T 菌株在胃肠道条件下的生存能力和自动聚集特性的分析也表明了其作为益生菌在燕麦基发酵饮料中应用的潜力。在这种情况下，本研究还促进了 Weissella cibaria 物种在健康和食品工业中的利用，在这些领域中尚未将其用作发酵剂或辅助培养物。
