TY - JOUR
T1 - Effect of simulated acidic and salty fermentation conditions on kinetic growth parameters and probiotic potential of Lactobacillus acidipiscis and Lactobacillus pentosus
AU - Benavente Beltrán, Francisco Javier
AU - Morales Barrera, Liliana
AU - González-González, Cid Ramón
AU - Andrade Velasquez, Amaury
AU - Melgar-Lalanne, Guiomar
N1 - Publisher Copyright:
© 2020 Institute of Food, Science and Technology (IFSTTF)
PY - 2021/5
Y1 - 2021/5
N2 - The technological stress during food processing may alter the beneficial interactions of food-associated Lactobacillus on the host. The effect of initial combined acidic (pH 5.0) and osmotic stress (NaCl 5 %, w/v with or without CaCl2 0.02 %, w/v) typically present in vegetable fermentations and cheesemaking were investigated. The growth kinetics prediction, hydrophobicity, auto-aggregation, in vitro survival and adhesion were determined in Lactobacillus acidipiscis and Lactobacillus pentosus isolated from a Mexican salty cheese. The growth was modelled with the modified Gompertz equation (R > 0.99; RMSE < 0.01). The lag phase increased (>10 h), and auto-aggregation was reduced. Hydrophobicity and S-layer total proteins varied. Gut survival reduced >4 log 10 units compared to the initial intake. Nevertheless, adhesion remained the same. Hence, combined stress affected the technological and physiological properties of both strains negatively. Further research is needed to identify the effect of the combined stress on the potential bioactivity of the strains.
AB - The technological stress during food processing may alter the beneficial interactions of food-associated Lactobacillus on the host. The effect of initial combined acidic (pH 5.0) and osmotic stress (NaCl 5 %, w/v with or without CaCl2 0.02 %, w/v) typically present in vegetable fermentations and cheesemaking were investigated. The growth kinetics prediction, hydrophobicity, auto-aggregation, in vitro survival and adhesion were determined in Lactobacillus acidipiscis and Lactobacillus pentosus isolated from a Mexican salty cheese. The growth was modelled with the modified Gompertz equation (R > 0.99; RMSE < 0.01). The lag phase increased (>10 h), and auto-aggregation was reduced. Hydrophobicity and S-layer total proteins varied. Gut survival reduced >4 log 10 units compared to the initial intake. Nevertheless, adhesion remained the same. Hence, combined stress affected the technological and physiological properties of both strains negatively. Further research is needed to identify the effect of the combined stress on the potential bioactivity of the strains.
KW - Lactobacillus acidipiscis
KW - Lactobacillus pentosus
KW - dairy products
KW - probiotic potential
KW - technological stress
UR - http://www.scopus.com/inward/record.url?scp=85096690952&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14871
DO - 10.1111/ijfs.14871
M3 - Artículo
AN - SCOPUS:85096690952
SN - 0950-5423
VL - 56
SP - 2146
EP - 2155
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 5
ER -