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Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices

  • Food Microbiology - Research Paper
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Abstract

Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Afterward, the impact of fermentation on sugars, organic acids, and bioactive compounds was also appraised. Phytochemical modification of three different juices fermented by lactic acid bacteria at 37 °C/24 h was evaluated. After 18 h of fermentation, passion fruit juice showed higher cell viable counts of single and mixed L. plantarum CCMA 0743 culture, above 9.00 Log CFU/mL, and pH between 4.07 and 4.10. Sugars consumption and organic acid production were influenced by juice composition and culture used. The mixed culture reduced the total sugars in the passion fruit juice by approximately 53.0% (8.51 g/L). Lactic acid was the main product of the sugars fermentation, with higher concentrations detected in passion fruit juice (8.39–11.23 g/L). Bioactive compounds were analyzed on the selected substrate. The fermentative process reduced antioxidant activity and carotenoid content. However, single L. plantarum CCMA 0743 culture increased the yellow flavonoid content of passion fruit juice by approximately 3.0 µg/mL. L. plantarum CCMA 0743 showed high and suitable cell, viable counts, to claimed probiotic products, increasing bioactive compounds in passion fruit juice. Therefore, this strain and passion fruit substrate showed attractive potential to produce alternative and functional fermented fruit beverages.

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Acknowledgements

The authors thank the following Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico of Brasil (CNPQ), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).

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Authors and Affiliations

  1. Food Science Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil

    Hugo Calixto Fonseca & Disney Ribeiro Dias

  2. Biology Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil

    Dirceu de Sousa Melo & Rosane Freitas Schwan

  3. Department of Basic Science, Federal University of Vales Do Jequitinhonha E Mucuri, Diamantina, Minas Gerais, 39100-000, Brazil

    Cíntia Lacerda Ramos

Authors
  1. Hugo Calixto Fonseca
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  2. Dirceu de Sousa Melo
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  3. Cíntia Lacerda Ramos
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  4. Disney Ribeiro Dias
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  5. Rosane Freitas Schwan
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Contributions

Hugo Calixto Fonseca: conceptualization, methodology, investigation, formal analysis, data curation, writing — original draft preparation. Dirceu de Souza Melo and Cíntia Lacerda Ramos: writing — review and editing, visualization, supervision. Disney Ribeiro Dias and Rosane Freitas Schwan: supervision, writing — reviewing and editing, project administration, funding acquisition.

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Correspondence to Rosane Freitas Schwan.

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Fonseca, H.C., Melo, D.d., Ramos, C.L. et al. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices. Braz J Microbiol 52, 2307–2317 (2021). https://doi.org/10.1007/s42770-021-00628-7

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