“Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria

Abstract

In this work, two Peruvian beverages “Masato de Yuca,” typical of the Amazonian communities made from cassava (Manihot esculenta), and “Chicha de Siete Semillas,” made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Correlation analysis carried out with their carbohydrate fermentation patterns and enzymatic profiles allowed a clustering of the lactobacilli separated from the other genera. Finally, the 16 strains were submitted to a static in vitro digestion (INFOGEST model) that simulated the gastrointestinal transit. Besides, their ability to adhere to the human epithelial intestinal cell line HT29 was also determined. Following both procedures, the best probiotic candidate was Lac. plantarum Ch13, a robust strain able to better face the challenging conditions of the gastrointestinal tract and showing higher adhesion ability to the intestinal epithelium in comparison with the commercial probiotic strain 299v. In order to characterize its benefit for human health, this Ch13 strain will be deeply studied in further works.

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

“…This activity will improve the safety and preservation time of the final product, while also modifying its sensorial properties (Barcenilla et al, 2021). Indeed, LAB is responsible for the production and preservation of a large variety of fermented foods and beverages widely consumed by humans, both from animal origin, such as dairy and meat products, and from plant origin such as pickles, olives and many traditional fermented foods from Asia, Africa and Latin America (Anyogu et al, 2021; Rebaza‐Cardenas et al, 2021). In fact, the long tradition of safe consumption of traditional fermented foods and beverages obtained from LAB fermentation prompt these bacteria to be considered as GRAS (Generally Recognized As Safe) microorganisms by the FDA of USA, some of the species also being included in the QPS (Qualified Presumption of Safety) list of EFSA in Europe (EFSA panel BIOHAZ, 2021).…”

Unraveling the antimicrobial potential of Lactiplantibacillus plantarum strains TE0907 and TE1809 sourced from Bufo gargarizans: advancing the frontier of probiotic-based therapeutics

“…Research shows Lactobacillus species exhibit varied genetic and physiological traits across different environments. Some, like Lactobacillus delbrueckii and Lacticaseibacillus rhamnosus , occupy specialized niches, while Lactiplantibacillus plantarum is remarkably versatile, thriving in diverse habitats from dairy to human tracts, reflecting its ability to adapt metabolically (Valan Arasu et al, 2015 ; Berbegal et al, 2016 ; Min Hsiu et al, 2016 ; Mendoza et al, 2023 ; Rebaza-Cardenas et al, 2023 ). Moreover, Endorsed by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for its safety, L. plantarum is a versatile probiotic, widely employed in fermenting diverse foods and drinks, and in medical and pharmaceutical applications (Todorov and Franco, 2010 ; Capozzi et al, 2012 ).…”

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo

“…Latin America displays a wide range of fermented products elaborated from several substrates that are keystone products in local diets, such as maize, agave, cacti fruits, cacao, cassava, and many other substrates (Stross, 2011;Mayorga et al, 2020;Ojeda-Linares et al, 2021;Rebaza-Cardenas et al, 2021). Most of them were consumed before the Spanish conquest and remain until the present; others were introduced and adopted during the centuries following the conquest.…”