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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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Lactobacillus Strains for Vegetable Juice Fermentation-Quality and Health Aspects
Catalina Voaides1, Oana Boiu-Sicuia1, Florentina Israel-Roming1
1Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania.
Biomedicines
|November 11, 2022
Summary
Vegetable juices can host beneficial lactic acid bacteria (LAB) as a dairy alternative. This study identified robust Romanian LAB strains suitable for fermenting vegetable juices, offering probiotic potential.
Area of Science:
- Food Microbiology
- Probiotics
- Fermentation Technology
Background:
- Dairy-fermented products are common probiotic carriers.
- Consumers seeking vegan, vegetarian, or allergen-free options need alternatives.
- Vegetable juices offer a novel matrix for beneficial bacteria.
Purpose of the Study:
- To characterize Romanian native lactic acid bacteria (LAB) strains.
- To select LAB with nutritional and probiotic potential for vegetable juice fermentation.
- To evaluate LAB performance in fermenting beet root, tomato, and mixed vegetable juices.
Main Methods:
- Antibiotic susceptibility testing (disc-diffusion).
- Molecular analysis for antibiotic resistance and functional genes (Multiplex PCR).
- Organic acid production analysis via High-Performance Liquid Chromatography (HPLC).
Main Results:
- Nineteen LAB strains were analyzed; antibiotic resistance was noted for ampicillin and kanamycin.
- Key genes related to stress resistance, metabolism, and vitamin production were identified.
- High lactic acid production (5034-14,176 µg/mL) and moderate acetic acid levels (<2.5 mg/mL) were observed.
Conclusions:
- Romanian native LAB strains demonstrate potential for vegetable juice fermentation.
- Selected LAB possess desirable probiotic and nutritional characteristics.
- Fermented vegetable juices can serve as viable alternatives to dairy products for specific consumer groups.
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