Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits

Autores
Veron Ponce, Hernan Esteban; Contreras, Luciana; Isla, Maria Ines; Torres, Sebastián
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous Lactiplantibacillus plantarum and Fructobacillus fructosus strains previously selected from Opuntia ficus-indica fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. L. plantarum strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and L. plantarum S-811 and S-TF2 strains and F. fructosus S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of L. plantarum S-811 and S-TF2, and F. fructosus S-22 for their use as starters for the fermentation of cactus pear by-products, standing out L. plantarum S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by L. plantarum S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers´ overall acceptability.
Fil: Veron Ponce, Hernan Esteban. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Contreras, Luciana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Torres, Sebastián. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Materia
Opuntia ficus-indica
Probiotics
Fermented beverages
Fructobacillus fructosus
Lactiplantibacillus plantarum
Cactus pear
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/240635
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/240635
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruitsVeron Ponce, Hernan EstebanContreras, LucianaIsla, Maria InesTorres, SebastiánOpuntia ficus-indicaProbioticsFermented beveragesFructobacillus fructosusLactiplantibacillus plantarumCactus pearhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous Lactiplantibacillus plantarum and Fructobacillus fructosus strains previously selected from Opuntia ficus-indica fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. L. plantarum strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and L. plantarum S-811 and S-TF2 strains and F. fructosus S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of L. plantarum S-811 and S-TF2, and F. fructosus S-22 for their use as starters for the fermentation of cactus pear by-products, standing out L. plantarum S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by L. plantarum S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers´ overall acceptability.Fil: Veron Ponce, Hernan Esteban. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Contreras, Luciana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Torres, Sebastián. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaElsevier2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/240635Veron Ponce, Hernan Esteban; Contreras, Luciana; Isla, Maria Ines; Torres, Sebastián; Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits; Elsevier; NFS Journal; 31; 4-2023; 110-1222352-3646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.nfs.2023.04.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:06:23Zoai:ri.conicet.gov.ar:11336/240635instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:06:24.29CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
title Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
spellingShingle Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
Veron Ponce, Hernan Esteban
Opuntia ficus-indica
Probiotics
Fermented beverages
Fructobacillus fructosus
Lactiplantibacillus plantarum
Cactus pear
title_short Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
title_full Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
title_fullStr Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
title_full_unstemmed Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
title_sort Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
dc.creator.none.fl_str_mv Veron Ponce, Hernan Esteban
Contreras, Luciana
Isla, Maria Ines
Torres, Sebastián
author Veron Ponce, Hernan Esteban
author_facet Veron Ponce, Hernan Esteban
Contreras, Luciana
Isla, Maria Ines
Torres, Sebastián
author_role author
author2 Contreras, Luciana
Isla, Maria Ines
Torres, Sebastián
author2_role author
author
author
dc.subject.none.fl_str_mv Opuntia ficus-indica
Probiotics
Fermented beverages
Fructobacillus fructosus
Lactiplantibacillus plantarum
Cactus pear
topic Opuntia ficus-indica
Probiotics
Fermented beverages
Fructobacillus fructosus
Lactiplantibacillus plantarum
Cactus pear
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous Lactiplantibacillus plantarum and Fructobacillus fructosus strains previously selected from Opuntia ficus-indica fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. L. plantarum strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and L. plantarum S-811 and S-TF2 strains and F. fructosus S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of L. plantarum S-811 and S-TF2, and F. fructosus S-22 for their use as starters for the fermentation of cactus pear by-products, standing out L. plantarum S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by L. plantarum S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers´ overall acceptability.
Fil: Veron Ponce, Hernan Esteban. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Contreras, Luciana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Torres, Sebastián. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
description Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous Lactiplantibacillus plantarum and Fructobacillus fructosus strains previously selected from Opuntia ficus-indica fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. L. plantarum strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and L. plantarum S-811 and S-TF2 strains and F. fructosus S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of L. plantarum S-811 and S-TF2, and F. fructosus S-22 for their use as starters for the fermentation of cactus pear by-products, standing out L. plantarum S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by L. plantarum S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers´ overall acceptability.
publishDate 2023
dc.date.none.fl_str_mv 2023-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/240635
Veron Ponce, Hernan Esteban; Contreras, Luciana; Isla, Maria Ines; Torres, Sebastián; Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits; Elsevier; NFS Journal; 31; 4-2023; 110-122
2352-3646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/240635
identifier_str_mv Veron Ponce, Hernan Esteban; Contreras, Luciana; Isla, Maria Ines; Torres, Sebastián; Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits; Elsevier; NFS Journal; 31; 4-2023; 110-122
2352-3646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.nfs.2023.04.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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