文章基本信息

标题：Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices
本地全文：下载
作者：Elena Bancalari ; Vincenzo Castellone ; Benedetta Bottari 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：3
页码：314-323
DOI：10.3390/foods9030314
出版社：MDPI Publishing
摘要：Plant derived beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties. They can also act as non-dairy carriers for probiotics and prebiotics, meeting the needs of lactose allergic/intolerant people and vegans. Direct fermentation of fruit and vegetables juices by probiotic lactic acid bacteria could be a tool to increase safety, shelf-life, nutrients bioavailability and to improve sensorial features of plant derived juices. This study aims to screen wild Lactobacillus casei-group strains isolated from dairy matrices for probiotic features, such as acid and bile salts resistance, and test them for the potentiality to ferment celery and orange juices. Strains’ ability to produce exopolysaccharides (EPS) in situ is also checked. These evaluations were performed for the first time in fruit and vegetables matrices by means of an impedometric analysis, recently shown to be a suitable and rapid method to measure microorganisms’ growth, acidification performances and EPS production. This study allowed the selection of three potentially probiotic L. casei-group wild strains able to ferment fruit and vegetable juices and also producing EPS. These strains with three-in-one abilities could be used to produce new functional fermented plant derived juices.
关键词：wild Lactobacillus casei -group strains; plant derived juices fermentation; impedometric analysis; exopolysaccharides; probiotic wild Lactobacillus casei -group strains ; plant derived juices fermentation ; impedometric analysis ; exopolysaccharides ; probiotic