Abstract
Nowadays, functional foods are greatly accepted by consumers because they improve health and are new sources for substrates to be explored. In this sense, Parmentiera aculeata, a plant distributed in Mexico with beneficial effects on health, has not been chemically explored. In this work, P. aculeata juice was used as carbon source to promote the growth of two probiotic Lactobacillus strains during submerged fermentation. Taguchi’s methodology with orthogonal array L9 was applied for culture conditions optimization. pH, agitation, and inoculum concentration variables, each with three levels, were evaluated and the best treatment was validated through a kinetic culture monitoring some postbiotics traits. We observed an increase in 1.76-times in cellular concentration of L. plantarum 14917, and the main produced postbiotics were short-chain fatty acids such as succinic, formic, acetic, propionic, and lactic acids, which are associated with the probiotic metabolism and are important for human health. In the best of our knowledge, this study is the first to describe the valorization of P. aculeata juice as substrate for growth of probiotic strains and future studies are required to gain further applications in functional food production.
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The authors thank to Tecnológico Nacional de México for funding this project, grant 10017.21-P.
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All authors contributed to the study conception and design. Methodology and writing were performed by TJLC. Supervision and technical suggestions were realized by MLCI and VEBH. Data and formal analysis were development by PAZ. Visualization, supervision, writing, and funding acquisition were realized by FV. All authors read and approved the final manuscript.
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Communicated by Erko Stackebrandt.
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Lara-Cervantes, T.d., Carrillo-Inungaray, M.L., Balderas-Hernández, V.E. et al. Valorization of Parmentiera aculeata juice in growth of probiotics in submerged culture and their postbiotic production: a first approach to healthy foods. Arch Microbiol 204, 679 (2022). https://doi.org/10.1007/s00203-022-03295-w
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DOI: https://doi.org/10.1007/s00203-022-03295-w