Abstract
The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable cell counts, antibiotic resistance, bacterial adhesion to hydrophobic compounds, and survivability during simulated gastrointestinal transit, were investigated using broccoli as the fermentation substrate. In broccoli and ginger juices, the genus Lactobacillus occupied the dominant position (abundances of 79.0 and 30.3%, respectively); in cherry and radish juices, Weissella occupied the dominant position (abundances of 78.3 and 83.2%, respectively); and in pitaya juice, Streptococcus and Lactococcus occupied the dominant positions (52.2 and 37.0%, respectively). Leuconostoc mesenteroides, Weissella cibaria/soli/confusa, Enterococcus gallinarum/durans/hirae, Pediococcus pentosaceus, Bacillus coagulans, and Lactococcus garvieae/lactis subspecies were identified by partial 16S rRNA gene sequencing. In general, the selected autochthonous LAB isolates displayed no significant differences in comparison with commercial strains with regard to growth rates or acidification in fermented broccoli juice. Among all the isolates, L. mesenteroides B4-25 exhibited the highest antibiotic resistance profile (equal to that of L. plantarum CICC20265), and suitable adhesion properties (adhesion of 13.4 ± 5.2% ∼ 36.4 ± 3.2% and 21.6 ± 1.4% ∼ 69.6 ± 2.3% to ethyl acetate and xylene, respectively). Furthermore, P. pentosaceus Ca-4 and L. mesenteroides B-25 featured the highest survival rates (22.4 ± 2.6 and 21.2 ± 1.4%, respectively), after simulated gastrointestinal transit. These results indicated a high level of diversity among the autochthonous bacterial community in fermented fruit and vegetable juices, and demonstrated the potential of these candidate probiotics for applications in fermentation.
Highlights
Fermented fruit and vegetable juices (FVJs) containing lactic acid bacteria (LAB) are important research targets with regard to providing additional value and choices for vegetarians and individuals with lactose intolerance (Di Cagno et al, 2013)
Lactobacillus occupied the dominant position with an abundance of 79.0%, and the number of 125 Operational taxonomic units (OTUs) was the highest recorded among the five raw materials, which may be correlated to the specific structure of the broccoli flowering head
Occurring microbial populations in food ecosystems are responsible for spontaneous fermentation that leads to a variety of traditionally fermented products, which represent a valuable reservoir of novel strains of environmental origin (Tamang et al, 2016)
Summary
Fermented fruit and vegetable juices (FVJs) containing lactic acid bacteria (LAB) are important research targets with regard to providing additional value and choices for vegetarians and individuals with lactose intolerance (Di Cagno et al, 2013). Researchers have explored the use of indigenous LAB strains isolated from food materials and their addition to more complex food systems, with the aim of improving the quality characteristics and functional properties of the end products (Galvez et al, 2007; Di Cagno et al, 2009a; Ong et al, 2012). Researchers have revealed that indigenous probiotics isolated from raw materials have an inherent stability, which may contribute to improving the survival rate and persistence observed in food matrices (Ong et al, 2012; Reina et al, 2015). The characterization and identification of indigenous probiotics from various FVJs could provide diverse microbiological resources with enhanced fermentative capabilities for the manufacturing of products with greater stability and production efficiency (Gibbons and Rinker, 2015; Bokulich et al, 2016)
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