Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100957 |
Resumo: | Abstract Probiotic was known as the microorganism that can improve human health. It can be in the form of supplements, probiotic food, or fermented food. Probiotic delivery as fermented food has several challenges. Bacteria must have characteristics as probiotics and must be able as a starter culture for fermentation. The characteristics of probiotics were safety, functionality, and high viability during manufacturing, storage, and transit in the gastrointestinal tract. Some fruit-based fermentations provide a protective environment for probiotics that can improve viability. This study aimed to isolate Lactobacillus, potentially a probiotic and a starter culture for tamarillo juice fermentation. The isolate was characterized for antibiotic susceptibility, haemolytic activity, lysozyme, acid and bile salt resistance, antimicrobial activity, bile salt hydrolase activity, and tamarillo's fermenting ability. Lactobacillus plantarum and Lactobacillus acidophilus were used as comparison bacteria in this study. The results indicated that Lactobacillus zeae could be isolated from tamarillo fruit. It was potential as a probiotic, which was safe and had functional properties. Then, it has high resistance to lysozyme, acid, and bile salt, with the percentage of survival successively 92.62, 89.93, and 96.75%. L. zeae can grow in tamarillo juice until the 30th hours. |
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Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented productprobiotictamarillo fruitLactobacillus zeaefermentationAbstract Probiotic was known as the microorganism that can improve human health. It can be in the form of supplements, probiotic food, or fermented food. Probiotic delivery as fermented food has several challenges. Bacteria must have characteristics as probiotics and must be able as a starter culture for fermentation. The characteristics of probiotics were safety, functionality, and high viability during manufacturing, storage, and transit in the gastrointestinal tract. Some fruit-based fermentations provide a protective environment for probiotics that can improve viability. This study aimed to isolate Lactobacillus, potentially a probiotic and a starter culture for tamarillo juice fermentation. The isolate was characterized for antibiotic susceptibility, haemolytic activity, lysozyme, acid and bile salt resistance, antimicrobial activity, bile salt hydrolase activity, and tamarillo's fermenting ability. Lactobacillus plantarum and Lactobacillus acidophilus were used as comparison bacteria in this study. The results indicated that Lactobacillus zeae could be isolated from tamarillo fruit. It was potential as a probiotic, which was safe and had functional properties. Then, it has high resistance to lysozyme, acid, and bile salt, with the percentage of survival successively 92.62, 89.93, and 96.75%. L. zeae can grow in tamarillo juice until the 30th hours.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100957Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.54021info:eu-repo/semantics/openAccessINAYAH,IstiyatiWIBOWO,Marlia SinggihJULIANTI,ElinSUCIATI,Trieng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000100957Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
title |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
spellingShingle |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product INAYAH,Istiyati probiotic tamarillo fruit Lactobacillus zeae fermentation |
title_short |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
title_full |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
title_fullStr |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
title_full_unstemmed |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
title_sort |
Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product |
author |
INAYAH,Istiyati |
author_facet |
INAYAH,Istiyati WIBOWO,Marlia Singgih JULIANTI,Elin SUCIATI,Tri |
author_role |
author |
author2 |
WIBOWO,Marlia Singgih JULIANTI,Elin SUCIATI,Tri |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
INAYAH,Istiyati WIBOWO,Marlia Singgih JULIANTI,Elin SUCIATI,Tri |
dc.subject.por.fl_str_mv |
probiotic tamarillo fruit Lactobacillus zeae fermentation |
topic |
probiotic tamarillo fruit Lactobacillus zeae fermentation |
description |
Abstract Probiotic was known as the microorganism that can improve human health. It can be in the form of supplements, probiotic food, or fermented food. Probiotic delivery as fermented food has several challenges. Bacteria must have characteristics as probiotics and must be able as a starter culture for fermentation. The characteristics of probiotics were safety, functionality, and high viability during manufacturing, storage, and transit in the gastrointestinal tract. Some fruit-based fermentations provide a protective environment for probiotics that can improve viability. This study aimed to isolate Lactobacillus, potentially a probiotic and a starter culture for tamarillo juice fermentation. The isolate was characterized for antibiotic susceptibility, haemolytic activity, lysozyme, acid and bile salt resistance, antimicrobial activity, bile salt hydrolase activity, and tamarillo's fermenting ability. Lactobacillus plantarum and Lactobacillus acidophilus were used as comparison bacteria in this study. The results indicated that Lactobacillus zeae could be isolated from tamarillo fruit. It was potential as a probiotic, which was safe and had functional properties. Then, it has high resistance to lysozyme, acid, and bile salt, with the percentage of survival successively 92.62, 89.93, and 96.75%. L. zeae can grow in tamarillo juice until the 30th hours. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100957 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100957 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.54021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126333699227648 |