Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies

MÉNDEZ-GALARRAGA, MARÍA PAULA; HURTADO-ROMERO, ALEJANDRA; PIROVANI, MARÍA ÉLIDA; VINDEROLA, GABRIEL; VAN DE VELDE, FRANCO; GARCÍA-CAYUELA, TOMÁS

Food Bioscience

Elsevier

Año: 2023 vol. 56

2212-4292

Fruit-fermented smoothies enriched with probiotics present a promising alternative for individuals who avoiddairy products. However, identifying suitable probiotic strains poses a critical challenge. This study aimed tocharacterize five potential probiotic strains: Hanseniaspora opuntiae BIOTEC045, Pediococcus pentosaceus BIOTEC046and BIOTEC047, and Lactiplantibacillus plantarum LpAv and 73a. The objective was to assess their aggregationand antipathogenic abilities, safety, stress tolerance, and other functional properties. LpAv and 73adisplayed the most favorable characteristics. They exhibited high auto-aggregation (>65%), resistance tosimulated gastrointestinal conditions (with only 0.3–1.5 log reductions), efficient enzyme production (high levelsof β-galactosidase and β-glucosidase), capability to utilize various prebiotics (with maximum optical densityvalues of 1.62–1.81), and production of gamma-aminobutyric acid (1.2 mM), among other features. LpAv and73a were selected for fermenting blueberry-watermelon smoothies (BWS). During a 7-day storage period at 5 ◦C,both strains maintained high viability (>9 log colony forming units/mL), while the control samples exhibitedspoilage microbial load, highlighting the effectiveness of lactic acid fermentation as a viable bio-preservationtechnique. Additionally, the BWS retained bioactive compounds and antioxidant activity throughout storageafter fermentation, with total phenolic and anthocyanin contents of 0.68–0.73 mg/g and 0.16–0.17 mg/g,respectively. These findings confirm the suitability of BWS as a matrix for fermentation with the selected potentialprobiotic bacteria. Additionally, the comprehensive characterization of the strains provides valuableinsights into their functional properties and contributes to the understanding of their potential health benefits.