In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer

Campos, Priscilla Araújo; Martins, Eliane Maurício Furtado; Martins, Maurílio Lopes; Martins, Aurélia Dornelas de Oliveira; Júnior, Bruno Ricardo de Castro Leite; Silva, Roselir Ribeiro da; Trevizano, Larissa Mattos

doi:10.1016/j.lwt.2019.108512

Cited by 6 publications

(3 citation statements)

References 26 publications

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“…Any prospective probiotics added to a food matrix should tolerate food processing and storage conditions and the entire swathe of gastrointestinal transit following ingestion right up to their intestinal site of action (Campos et al 2019 ). A high titer of probiotic bacteria in food products at the point of consumption does not guarantee the same numbers in the gut because stomach acidity and intestinal bile can dramatically reduce their viability (da Cruz Rodrigues et al 2019 ).…”

Section: Discussionmentioning

confidence: 99%

“…A high titer of probiotic bacteria in food products at the point of consumption does not guarantee the same numbers in the gut because stomach acidity and intestinal bile can dramatically reduce their viability (da Cruz Rodrigues et al 2019 ). Estimating the ravages of a GIT transit can be best done by simulating digestive processes in vitro (Campos et al 2019 ), starting from the mouth to the ileum, and factoring in the effects of the food matrix, enzymes, and peristalsis (Neffe-Skocińska et al 2018 ). Aside from its simplicity, low cost, and high throughput format, the clincher in this method is sequential exposure to acid and bile, a more authentic depiction of actual physiological events.…”

Section: Discussionmentioning

confidence: 99%

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Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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“…O elevado número de consumidores que afirmaram conhecer o antepasto de berinjela pode estar relacionado a sua classe social e à busca por produtos "gourmet", diferenciados e práticos. Campos et al 12 desenvolveram antepasto de berinjela contendo probióticos, e a intenção de compra do produto pelos participantes variou de "certamente comprariam" a "provavelmente comprariam", indicando sua boa aceitabilidade, o que se associa ao verificado no presente estudo para o conhecimento dos participantes.…”

Section: A) B)unclassified

Perfil de consumidores e sua percepção sobre antepasto de grão de bico contendo bactéria probiótica

Barreiro

Condé

Antunes

et al. 2023

DEMETRA

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Introdução: A indústria de alimentos e os pesquisadores têm-se dedicado a desenvolver novos produtos funcionais, com características mais naturais. Assim, estudos que identifiquem a demanda dos consumidores buscando atender seus anseios são importantes. Objetivo: Avaliar o perfil e a percepção de consumidores sobre antepastos, probióticos e a intenção de compras de um antepasto de grão de bico adicionado de bactéria probiótica. Método: A avaliação foi realizada de forma on-line, por meio de questionário contendo 33 questões respondidas por 322 participantes. Nuvens de palavras foram elaboradas com os resultados obtidos. Resultados: A maioria dos participantes reside na Região Sudeste, 72,7% são do gênero feminino, 37,3% possuem renda familiar de até três salários mínimos, 75,8% sabem o que é antepasto e mais da metade já consumiu grão de bico e conhece seus benefícios. Mais de 84,0% dos participantes sabem o que são probióticos e 90,1% já consumiram produtos probióticos de base láctea. Entretanto, 78,0% demonstraram interesse por opções de produtos probióticos de origem vegetal. Sobre as características que os participantes consideram que melhor descrevem o antepasto, as mais citadas foram: pastoso, macio, agridoce, salgado e firme. A nuvem de palavras mostrou que os respondentes associam probióticos à saúde intestinal e 36% deles estariam dispostos a comprar antepasto de grão de bico contendo probiótico se o produto estivesse disponível no mercado. Conclusão: O estudo indica que os consumidores têm interesse por grão de bico e probióticos, havendo uma demanda potencial por alimentos de origem vegetal contendo probióticos.

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Functional Characterization of Lactobacillus plantarum Isolated from Cow Milk and the Development of Fermented Coconut and Carrot Juice Mixed Beverage

Senjaliya

Georrge

2023

Curr Microbiol

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In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer

Cited by 6 publications

References 26 publications

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Perfil de consumidores e sua percepção sobre antepasto de grão de bico contendo bactéria probiótica

Functional Characterization of Lactobacillus plantarum Isolated from Cow Milk and the Development of Fermented Coconut and Carrot Juice Mixed Beverage

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