Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

被引：57
|
作者：
Veron, Hernan E. [1 ]
Daniel Di Risio, H. [2 ,3 ]
Ines Isla, Maria [1 ,2 ,3 ]
Torres, Sebastian [1 ,2 ,3 ]
机构：
[1] Inst Bioprospecc & Fisiol Vegetal INBIOFIV CONICE, Lab Invest Prod Nat LIPRON, San Miguel De Tucuman, Tucuman, Argentina
[2] Univ Nacl Tucuman, Fac Ciencias Nat, San Miguel De Tucuman, Tucuman, Argentina
[3] Univ Nacl Tucuman, IML, San Miguel De Tucuman, Tucuman, Argentina
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 84卷
关键词：
Opuntia ficus-indica; Cactus pear; Lactobacillus plantarum; Fructobacillus fructosus; Probiotics; PROCESSING TECHNOLOGIES; ANTIOXIDANT PROPERTIES; SHELF-LIFE; LEUCONOSTOC; STRAINS; EXPLOITATION; SPP; FRUCTOBACILLUS; VARIETIES; FEATURES;
D O I：
10.1016/j.lwt.2017.05.058
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from 0. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L plantarum S-TF2, Fructobacillus fructosus 5-22, and E fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：231 / 240
页数：10
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