Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

Abstract

Juçara fruit (Euterpe edulis) has received considerable attention because of its high content of phenolic compounds. However, its suitability as a matrix for probiotic bacteria is not known yet. The objective of this study was to evaluate the pH and temperature conditions for the fermentation in juçara pulp by Lactobacillus reuteri and Lactobacillus plantarum. The optimised conditions were determined by central composite rotational design, and used for the analysis of cellular viability, sugar content, pH, lactic acid, total phenolics and antioxidant activity during 80 h of fermentation. The conditions for probiotic growth were 32 °C with a pH of 5.7 for L. reuteri and 25 °C with a pH of 5.0 for L. plantarum, and 30 h of fermentation time for both bacteria. The viabilities remained above 8.6 ± 0.2 log colony forming units (cfu)/mL, and at 536.7 mg gallic acid equivalent (GAE)/100 mL of total phenolic reached. L. reuteri consumed all of the glucose and fructose present in juçara, whereas L. plantarum used only glucose. After 28 days of refrigerated storage, the cell viability of probiotics remained at 8.7 log CFU/mL with an increase in the antioxidant activity. Juçara pulp can be effective for a probiotic growth substrate and the production of new functional beverage.

The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree

“…Guergoletto et al (21) indicated that different vegetables, including bananas, can be sufficient substrates for the growth of lactic acid bacteria, especially species of Lactobacillus bacteria. They also reported a difference in the consumption of sugar content in the fermented juçara pulp according to the species of Lactobacillus bacteria, which makes the fermentation periods different and results in differences in the production of lactic acid.…”

Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba

“…in fermented jabuticaba. Since the fermentation of jabuticaba can potentialize its antioxidant activity, that confers benefits to human health and in the industrial field, this study is necessary to evaluate the fermentation parameters in order to optimize maceration time to produce fermented jabuticaba with better acceptability and nutritional quality (Guergoletto et al, 2017).…”

“…In general, the aroma of fermented beverages is the result of the balance of various volatile compounds and its composition is determined mainly by the fruit's genotype and fermentation process (Ouyang et al, 2017). The harmony of these components is critical to maintain the beverage nutritional value and quality (Guergoletto et al, 2017).…”