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dc.contributor.author
Veron Ponce, Hernan Esteban  
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Contreras, Luciana  
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Isla, Maria Ines  
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Torres, Sebastián  
dc.date.available
2024-07-23T12:30:23Z  
dc.date.issued
2023-04  
dc.identifier.citation
Veron Ponce, Hernan Esteban; Contreras, Luciana; Isla, Maria Ines; Torres, Sebastián; Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits; Elsevier; NFS Journal; 31; 4-2023; 110-122  
dc.identifier.issn
2352-3646  
dc.identifier.uri
http://hdl.handle.net/11336/240635  
dc.description.abstract
Opuntia ficus-indica fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous Lactiplantibacillus plantarum and Fructobacillus fructosus strains previously selected from Opuntia ficus-indica fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. L. plantarum strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and L. plantarum S-811 and S-TF2 strains and F. fructosus S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of L. plantarum S-811 and S-TF2, and F. fructosus S-22 for their use as starters for the fermentation of cactus pear by-products, standing out L. plantarum S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by L. plantarum S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers´ overall acceptability.  
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application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
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https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Opuntia ficus-indica  
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Probiotics  
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Fermented beverages  
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Fructobacillus fructosus  
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Lactiplantibacillus plantarum  
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Cactus pear  
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Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
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Otras Ciencias Biológicas  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits  
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info:eu-repo/semantics/article  
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info:ar-repo/semantics/artículo  
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info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-04-12T13:18:05Z  
dc.journal.volume
31  
dc.journal.pagination
110-122  
dc.journal.pais
Países Bajos  
dc.description.fil
Fil: Veron Ponce, Hernan Esteban. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina  
dc.description.fil
Fil: Contreras, Luciana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina  
dc.description.fil
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina  
dc.description.fil
Fil: Torres, Sebastián. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina  
dc.journal.title
NFS Journal  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.nfs.2023.04.003