益生菌
食品科学
发酵
植物乳杆菌
抗氧化剂
细菌
抗菌剂
生物
化学
乳酸
微生物学
生物化学
遗传学
作者
Lucas Alvarenga da Silva,Bianca Silva de Vasconcelos,Débora Kono Taketa Moreira,Rachel Passos Rezende,Carla Cristina Romano,Thalis Ferreira dos Santos
标识
DOI:10.1093/lambio/ovad032
摘要
The present work aimed to produce a cupuassu juice (Theobroma grandiflorum) fermented by the probiotic bacterium Lactiplantibacillus plantarum Lp62 and to analyze its antioxidant potential, antimicrobial activity, and resistance to biological barriers. The fermented beverage showed an increase in the content of phenolics, flavonoids, and antioxidant potential. The culture showed antagonistic activity against pathogens, but this result was not observed when the juice was tested. The probiotic strain remained viable under refrigeration, even in an acidified environment, and survived simulated gastrointestinal transit in vitro. L. plantarum Lp62 showed 30% adherence to HT-29 intestinal cells and proved to be safe in terms of antibiotic resistance and production of virulence factors. Fermentation increased the functional characteristics of cupuassu juice. This drink proved to be a good vehicle for the delivery of the probiotic bacteria L. plantarum Lp62.
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