Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients

Detalhes bibliográficos
Autor(a) principal: Pereira, Nelson
Data de Publicação: 2021
Outros Autores: Alegria, Carla, Aleixo, Cristina, Martins, Paula, Gonçalves, Elsa M., Abreu, Marta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/142520
Resumo: PDR2020-101-031501_59 no.—101 Green-Taste
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spelling Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredientsIndustrial-crop-waste valorisationLactiplantibacillus plantarumMolecular identificationProbiotic potentialSolanineWeissella paramesenteroidesFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant SciencePDR2020-101-031501_59 no.—101 Green-TasteLactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV’s collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.DQ - Departamento de QuímicaGeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNPereira, NelsonAlegria, CarlaAleixo, CristinaMartins, PaulaGonçalves, Elsa M.Abreu, Marta2022-07-27T22:26:07Z2021-122021-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/142520eng2304-8158PURE: 45641019https://doi.org/10.3390/foods10122916info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:20:16Zoai:run.unl.pt:10362/142520Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:50:21.727841Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
title Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
spellingShingle Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
Pereira, Nelson
Industrial-crop-waste valorisation
Lactiplantibacillus plantarum
Molecular identification
Probiotic potential
Solanine
Weissella paramesenteroides
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
title_full Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
title_fullStr Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
title_full_unstemmed Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
title_sort Selection of autochthonous lab strains of unripe green tomato towards the production of highly nutritious lacto-fermented ingredients
author Pereira, Nelson
author_facet Pereira, Nelson
Alegria, Carla
Aleixo, Cristina
Martins, Paula
Gonçalves, Elsa M.
Abreu, Marta
author_role author
author2 Alegria, Carla
Aleixo, Cristina
Martins, Paula
Gonçalves, Elsa M.
Abreu, Marta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
RUN
dc.contributor.author.fl_str_mv Pereira, Nelson
Alegria, Carla
Aleixo, Cristina
Martins, Paula
Gonçalves, Elsa M.
Abreu, Marta
dc.subject.por.fl_str_mv Industrial-crop-waste valorisation
Lactiplantibacillus plantarum
Molecular identification
Probiotic potential
Solanine
Weissella paramesenteroides
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic Industrial-crop-waste valorisation
Lactiplantibacillus plantarum
Molecular identification
Probiotic potential
Solanine
Weissella paramesenteroides
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description PDR2020-101-031501_59 no.—101 Green-Taste
publishDate 2021
dc.date.none.fl_str_mv 2021-12
2021-12-01T00:00:00Z
2022-07-27T22:26:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/142520
url http://hdl.handle.net/10362/142520
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 45641019
https://doi.org/10.3390/foods10122916
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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