Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

Abstract

Recently, consumer awareness of healthy foods and eating habits has generated a massive market demand for functional foods with health benefits. Fermented foods, particularly non-dairy beverages, are gaining popularity and acceptance due to their functional benefits [1].Biotransformation based on fermentation is controlled by two main factors, microorganisms and substrates [2]. Lactic acid bacteria (LAB) and yeast are the most used probiotics in fermented foods. Some species of yeast, including Saccharomyces cerevisiae var. boulardii (Saccharomyces boulardii), and LAB, such as L. plantarum and L. salivarius, showed positive probiotic results in the inhibition of pathogenic bacteria growth and antibiotic resistance [3]. To improve the nutritional value and organoleptic characteristics of fruit fermented juice, mixing of yeast and LAB as a multi-strain starter may provide better beneficial effects than mono-strain culture [4]. During the fermentation process, both yeast and LAB are the two main microbial groups involved in the ester and terpene production. Yeast is responsible for alcoholic fermentation and determines the production of major alcohol and esters [5]. The components of alcoholic beverages can be split into major and minor groups. The major group consists of ethanol and water, and the minor group comprises fusel alcohols, carbonyl compounds, esters, organic acids, aldehydes, lactones, and sulfur compounds [6]. Through biotransformation, LAB can produce the volatile flavors of fermented foods, which are composed of organic acids, alcohols, and ketone and aldehyde compounds [7]. When LAB and yeast were cocultured, they enhanced the growth of both groups as well as the flavor, thereby Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections.In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2phenylethanol, and the most represented terpene was β-damascenone. ...

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