Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity
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=S0101-20612022000101323 |
Resumo: | Abstract This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts fermented for a longer period (72 h) showed greater inhibition, and the extract of acerola by-product fermented for 72 h achieved the best results. For all strains, the Minimal Inhibitory Concentration (MIC) was 0.78%, except for A. acidocaldarius subsp. rittmannii, (1.56%). The same applies to the Minimal Bactericidal Concentration (MBC), in which 1.56% of the extract was capable of inactivating A. cycloheptanicus and A. acidocaldarius. In addition, damages to the structure of the microorganisms caused by the extracts were detected by Scanning Electron Microscopy. Metabolite identification through liquid chromatography (UHPLC-Qtof-MS) showed that the fermented extracts had a greater number of compounds compared to the non-fermented ones, such as glucuronic, succinic and glutaric acids. In conclusion, the extracts of fruit by-products showed to have bioactive properties, such as antibacterial potential and antioxidant activity against the Alicyclobacillus strains tested in this study, not to mention the value added by the use of a food by-product. |
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Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activitybio-compoundfermentationantimicrobial compoundAbstract This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts fermented for a longer period (72 h) showed greater inhibition, and the extract of acerola by-product fermented for 72 h achieved the best results. For all strains, the Minimal Inhibitory Concentration (MIC) was 0.78%, except for A. acidocaldarius subsp. rittmannii, (1.56%). The same applies to the Minimal Bactericidal Concentration (MBC), in which 1.56% of the extract was capable of inactivating A. cycloheptanicus and A. acidocaldarius. In addition, damages to the structure of the microorganisms caused by the extracts were detected by Scanning Electron Microscopy. Metabolite identification through liquid chromatography (UHPLC-Qtof-MS) showed that the fermented extracts had a greater number of compounds compared to the non-fermented ones, such as glucuronic, succinic and glutaric acids. In conclusion, the extracts of fruit by-products showed to have bioactive properties, such as antibacterial potential and antioxidant activity against the Alicyclobacillus strains tested in this study, not to mention the value added by the use of a food by-product.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=S0101-20612022000101323Food 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.117621info:eu-repo/semantics/openAccessMENEZES,Jéssica Lima deMIZUTA,Amanda GouveiaDUTRA,Tatiane VianaFERREIRA,Taiana VarelaBONIN,EdinéiaCASTRO,Juliana CristinaSCHIPFER,Caroline Wolf TrentiniSZCZEREPA,Márcia Maria dos AnjosLANCHEROS,César Armando ContrerasPILAU,Eduardo JorgeMACHINSKI JUNIOR,MiguelMIKCHA,Jane Martha GratonABREU FILHO,Benício Alves deeng2022-09-09T00:00:00Zoai:scielo:S0101-20612022000101323Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-09-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
title |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
spellingShingle |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity MENEZES,Jéssica Lima de bio-compound fermentation antimicrobial compound |
title_short |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
title_full |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
title_fullStr |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
title_full_unstemmed |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
title_sort |
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity |
author |
MENEZES,Jéssica Lima de |
author_facet |
MENEZES,Jéssica Lima de MIZUTA,Amanda Gouveia DUTRA,Tatiane Viana FERREIRA,Taiana Varela BONIN,Edinéia CASTRO,Juliana Cristina SCHIPFER,Caroline Wolf Trentini SZCZEREPA,Márcia Maria dos Anjos LANCHEROS,César Armando Contreras PILAU,Eduardo Jorge MACHINSKI JUNIOR,Miguel MIKCHA,Jane Martha Graton ABREU FILHO,Benício Alves de |
author_role |
author |
author2 |
MIZUTA,Amanda Gouveia DUTRA,Tatiane Viana FERREIRA,Taiana Varela BONIN,Edinéia CASTRO,Juliana Cristina SCHIPFER,Caroline Wolf Trentini SZCZEREPA,Márcia Maria dos Anjos LANCHEROS,César Armando Contreras PILAU,Eduardo Jorge MACHINSKI JUNIOR,Miguel MIKCHA,Jane Martha Graton ABREU FILHO,Benício Alves de |
author2_role |
author author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
MENEZES,Jéssica Lima de MIZUTA,Amanda Gouveia DUTRA,Tatiane Viana FERREIRA,Taiana Varela BONIN,Edinéia CASTRO,Juliana Cristina SCHIPFER,Caroline Wolf Trentini SZCZEREPA,Márcia Maria dos Anjos LANCHEROS,César Armando Contreras PILAU,Eduardo Jorge MACHINSKI JUNIOR,Miguel MIKCHA,Jane Martha Graton ABREU FILHO,Benício Alves de |
dc.subject.por.fl_str_mv |
bio-compound fermentation antimicrobial compound |
topic |
bio-compound fermentation antimicrobial compound |
description |
Abstract This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts fermented for a longer period (72 h) showed greater inhibition, and the extract of acerola by-product fermented for 72 h achieved the best results. For all strains, the Minimal Inhibitory Concentration (MIC) was 0.78%, except for A. acidocaldarius subsp. rittmannii, (1.56%). The same applies to the Minimal Bactericidal Concentration (MBC), in which 1.56% of the extract was capable of inactivating A. cycloheptanicus and A. acidocaldarius. In addition, damages to the structure of the microorganisms caused by the extracts were detected by Scanning Electron Microscopy. Metabolite identification through liquid chromatography (UHPLC-Qtof-MS) showed that the fermented extracts had a greater number of compounds compared to the non-fermented ones, such as glucuronic, succinic and glutaric acids. In conclusion, the extracts of fruit by-products showed to have bioactive properties, such as antibacterial potential and antioxidant activity against the Alicyclobacillus strains tested in this study, not to mention the value added by the use of a food by-product. |
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=S0101-20612022000101323 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101323 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.117621 |
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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1752126335147311104 |