Optimization of fermentation parameters for the growth of Lactobacillus plantarum 299v in lupino (Lupinus mutabilis. Sweet).

CORTES, P.; VINDEROLA C.G.; UREÑA, M.; REPO-CARRASCO, R.

Conferencia; Conferencia Internacional de Lupinos de la Asociación Internacional de Lupinos; 2019

Legumes are an important component in the traditional diet of many regions of the world and are an excellent source of protein, as well as other macro and micronutrients. Among them lupine and its derivatives contain compounds of biological interest, like phenolics compounds and fatty acid. These compounds comprise a food matrix suitable for the incorporation of probiotic microorganisms. Therefore the objective of this study was to establish the optimum conditions of lupine-water ratio and sweetener concentration for the growth of Lactobacillus plantarum 299v, a probiotic used in vegetable matrices, using a response surface factorial design (RSM), during 12 hours of fermentation. The obtained response surface model (RSM) produced a correlation coefficient of approximately 0.80. Optimal growth was given to conditions of 8 g of sweetener and water/raw material ratio of 31/100(w/v) resulted in an exponential grow from 3.8 x 10 -7 cfu ml-1 to 1.39 x 10-9 cfu ml-1. This study shows the capacity of growing Lactobacillus platarum 299v in a plant matrix, which was not affected by the presence of some secondary metabolites of Lupinus mutabilis, therefore the formulated drink is suitable for lactic fermentation. We acknowledge the PNIA project for Tarwi directed by Felix Camarena Mayta, TEKES (Finland), MINEDU for their financial support. This study was part of the PROTEIN2FOOD project. This project has received funding from the European Union?s Horizon 2020 Research and Innovation programme under grant agreement No. 635727.