Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

Autores
Veron Ponce, Hernan Esteban; Di Risio, H. Daniel; Isla, Maria Ines; Torres, Sebastián
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from O. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L. plantarum S-TF2, Fructobacillus fructosus S-22, and F. fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features.
Fil: Veron Ponce, Hernan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Di Risio, H. Daniel. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Materia
Cactus Pear
Fructobacillus Fructosus
Lactobacillus Plantarum
Opuntia Ficus-Indica
Probiotics
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:11336/50172
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50172
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest ArgentinaVeron Ponce, Hernan EstebanDi Risio, H. DanielIsla, Maria InesTorres, SebastiánCactus PearFructobacillus FructosusLactobacillus PlantarumOpuntia Ficus-IndicaProbioticshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from O. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L. plantarum S-TF2, Fructobacillus fructosus S-22, and F. fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features.Fil: Veron Ponce, Hernan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Di Risio, H. Daniel. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaElsevier Science2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50172Veron Ponce, Hernan Esteban; Di Risio, H. Daniel; Isla, Maria Ines; Torres, Sebastián; Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina; Elsevier Science; LWT - Food Science and Technology; 84; 10-2017; 231-2400023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817303730info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.05.058info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:23:34Zoai:ri.conicet.gov.ar:11336/50172instacron: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 13:23:34.619CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
title Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
spellingShingle Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
Veron Ponce, Hernan Esteban
Cactus Pear
Fructobacillus Fructosus
Lactobacillus Plantarum
Opuntia Ficus-Indica
Probiotics
title_short Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
title_full Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
title_fullStr Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
title_full_unstemmed Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
title_sort Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
dc.creator.none.fl_str_mv Veron Ponce, Hernan Esteban
Di Risio, H. Daniel
Isla, Maria Ines
Torres, Sebastián
author Veron Ponce, Hernan Esteban
author_facet Veron Ponce, Hernan Esteban
Di Risio, H. Daniel
Isla, Maria Ines
Torres, Sebastián
author_role author
author2 Di Risio, H. Daniel
Isla, Maria Ines
Torres, Sebastián
author2_role author
author
author
dc.subject.none.fl_str_mv Cactus Pear
Fructobacillus Fructosus
Lactobacillus Plantarum
Opuntia Ficus-Indica
Probiotics
topic Cactus Pear
Fructobacillus Fructosus
Lactobacillus Plantarum
Opuntia Ficus-Indica
Probiotics
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from O. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L. plantarum S-TF2, Fructobacillus fructosus S-22, and F. fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features.
Fil: Veron Ponce, Hernan Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Di Risio, H. Daniel. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Torres, Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
description Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from O. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L. plantarum S-TF2, Fructobacillus fructosus S-22, and F. fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
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/11336/50172
Veron Ponce, Hernan Esteban; Di Risio, H. Daniel; Isla, Maria Ines; Torres, Sebastián; Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina; Elsevier Science; LWT - Food Science and Technology; 84; 10-2017; 231-240
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50172
identifier_str_mv Veron Ponce, Hernan Esteban; Di Risio, H. Daniel; Isla, Maria Ines; Torres, Sebastián; Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina; Elsevier Science; LWT - Food Science and Technology; 84; 10-2017; 231-240
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817303730
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.05.058
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842981302727344128
score 12.48226

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