Food microbiology最新文献

{"title":"Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei","authors":"Jie Zhong,&nbsp;Xiao Wu,&nbsp;Rui Guo,&nbsp;Jiaxin Li,&nbsp;Xiaogang Li,&nbsp;Junzi Zhu","doi":"10.1016/j.fm.2024.104613","DOIUrl":"10.1016/j.fm.2024.104613","url":null,"abstract":"<div><p>Anthracnose caused by <em>Colletotrichum scovillei</em> is a significant disease of pepper, including in postharvest stage. <em>Bacillus</em> species represent a potential microbial resource for controlling postharvest plant diseases. Here, a strain HG-8-2 was obtained and identified as <em>Bacillus velezensis</em> through morphological, biochemical, physiological, and molecular analyses. The culture filtrate showed highly antifungal activity against <em>C. scovillei</em> both <em>in vitro</em> and on pepper fruit. Crude lipopeptide extracts, which had excellent stability, could effectively inhibit mycelial growth of <em>C. scovillei</em> with an EC₅₀ value of 28.48 ± 1.45 μg mL⁻¹ and inhibited conidial germination. Pretreatment with the extracts reduced the incidence and lesion size of postharvest anthracnose on pepper fruit. Analysis using propidium iodide staining, malondialdehyde content detection and scanning electron microscope observation suggested that the crude lipopeptide extracts harbored antifungal activity by damaging cell membranes and mycelial structures. The RNA-seq analysis conducted on <em>C. scovillei</em> samples treated with the extracts, as compared to untreated samples, revealed significant alterations in the expression of multiple genes involved in protein biosynthesis. Overall, these results demonstrated that <em>B. velezensis</em> HG-8-2 and its crude lipopeptide extracts exhibit highly antagonistic ability against <em>C. scovillei</em>, thereby offering an effective biological agent for the control of anthracnose in pepper fruit.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104613"},"PeriodicalIF":4.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance","authors":"Juan M. Oteiza ,&nbsp;Leonardo do Prado-Silva ,&nbsp;Magdevis Y.R. Caturla ,&nbsp;Patricia A. Barril ,&nbsp;Leda Giannuzzi ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.fm.2024.104610","DOIUrl":"10.1016/j.fm.2024.104610","url":null,"abstract":"<div><p>This study aimed to assess the impact of adaptation of ten strains of O157:H7 and non-O157 <em>Escherichia coli</em> to low pH (acid shock or slow acidification) and the effects of this exposure or not on the resistance of <em>E. coli</em> strains to UV radiation in orange juice (pH 3.5). The acid-shocked cells were obtained through culture in tryptic soy broth (TSB) with a final pH of 4.8, which was adjusted by hydrochloric, lactic, or citric acid and subsequently inoculated in orange juice at 4 °C for 30 days. No significant differences (p &gt; 0.05) in survival in orange juice were observed between the serotypes O157:H7 and non-O157:H7 for acid-shocked experiments. After slow acidification, where the cells were cultured in TSB supplemented with glucose 1% (TSB + G), a significant increase (p &lt; 0.05) in survival was observed for all strains evaluated. The D-values (radiation dose (J/cm²) necessary to decrease the microbial population by 90%) were determined as the inverse of the slopes of the regressions (k) obtained by plotting log (N/N₀). The results show that among the strains tested, <em>E. coli</em> O157:H7 (303/00) and O26:H11 were the most resistant and sensitive strains, respectively. According to our results, the method of acid adaptation contributes to increasing the UV resistance for most of the strains tested.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104610"},"PeriodicalIF":4.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141842560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging","authors":"Juan Carbonero-Pacheco ,&nbsp;Manuel Ayllón-Gavilán ,&nbsp;Inés M. Santos-Dueñas ,&nbsp;Jaime Moreno-García ,&nbsp;Juan Moreno ,&nbsp;Teresa García-Martínez ,&nbsp;Juan Carlos Mauricio","doi":"10.1016/j.fm.2024.104609","DOIUrl":"10.1016/j.fm.2024.104609","url":null,"abstract":"<div><p>Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming <em>Saccharomyces cerevisiae</em> strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104609"},"PeriodicalIF":4.5,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001473/pdfft?md5=4dd7b5b811b02d683f457a883c11ffc5&pid=1-s2.0-S0740002024001473-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Blackthorn fruit peel polyphenol extracts and photodynamic effect under blue light against Listeria monocytogenes","authors":"Magdalena A. Olszewska ,&nbsp;Aleksandra Zimińska ,&nbsp;Anna Draszanowska ,&nbsp;Tomasz Sawicki","doi":"10.1016/j.fm.2024.104608","DOIUrl":"10.1016/j.fm.2024.104608","url":null,"abstract":"<div><p>Photodynamic inactivation is an emerging antimicrobial treatment that can be enhanced by employing exogenous photosensitizers to eradicate foodborne pathogens. This study investigated a novel combinatory strategy to eradicate <em>Listeria monocytogenes</em> using blackthorn fruit peel (BFP) and blue light (BL). Extracts of BFP were characterized in terms of polyphenolic content, individual constituents, and antioxidant and antimicrobial activity. The concentration of phenolic compounds and antioxidant activity were both found to be determinants of antimicrobial activity. It was further speculated that flavonols, predominantly quercetin and rutin, were responsible for the activity of BFP against <em>L. monocytogenes</em>. A combination of BFP and BL resulted in a rapid inactivation of the pathogen by up to 4 log CFU/mL at 58.5 J/cm², corresponding to 15 min BL illumination. Flow cytometry analysis revealed that the bacterial cells lost activity and suffered extensive membrane damage, exceeding 90% of the population. After photosensitizing L<em>. monocytogenes</em> with the BFP constituents quercetin and rutin, a 1.3-log reduction was observed. When applied together, these compounds could inflict the same damaging effect on cells as they did individually when effects were added. Therefore, the results indicate that BFP represents a natural source of (pro-)photosensitizers, which act additively to create inactivation effects. This study may help identify more effective plant-based photosensitizers to control <em>L. monocytogenes</em> in food-related applications.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104608"},"PeriodicalIF":4.5,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001461/pdfft?md5=5228c10d7828011d8ff9382f26917347&pid=1-s2.0-S0740002024001461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141841586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soy protein hydrolysates induce menaquinone-7 biosynthesis by enhancing the biofilm formation of Bacillus subtilis natto","authors":"Yunxin Yi ,&nbsp;Moutong Chen ,&nbsp;Teodora Emilia Coldea ,&nbsp;Huirong Yang ,&nbsp;Haifeng Zhao","doi":"10.1016/j.fm.2024.104599","DOIUrl":"10.1016/j.fm.2024.104599","url":null,"abstract":"<div><p>Menaquinone-7 (MK-7) is a form of vitamin K₂ with health-beneficial effects. A novel fermentation strategy based on combining soy protein hydrolysates (SPHs) with biofilm-based fermentation was investigated to enhance menaquinone-7 (MK-7) biosynthesis by <em>Bacillus subtilis natto</em>. Results showed the SPHs increased MK-7 yield by 199.4% in two-stage aeration fermentation as compared to the SP-based medium in submerged fermentation, which was related to the formation of robust biofilm with wrinkles and the enhancement of cell viability. Moreover, there was a significant correlation between key genes related to MK-7 and biofilm synthesis, and the quorum sensing (QS) related genes, <em>Spo0A</em> and <em>SinR</em>, were downregulated by 0.64-fold and 0.39-fold respectively, which promoted biofilm matrix synthesis. Meanwhile, SPHs also enhanced the MK-7 precursor, isoprene side chain, supply, and MK-7 assembly efficiency. Improved fermentation performances of bacterial cells during fermentation were attributed to abundant oligopeptides (Mw &lt; 1 kDa) and moderate amino acids, particularly Arg, Asp, and Phe in SPHs. All these results revealed that SPHs were a potential and superior nitrogen source for MK-7 production by <em>Bacillus subtilis natto</em>.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104599"},"PeriodicalIF":4.5,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141728791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.","authors":"Pablo Ricardo Sanches de Oliveira ,&nbsp;Natalia Santos Pretes ,&nbsp;Anna Carla Ribeiro ,&nbsp;Juliana Cristina Castro ,&nbsp;Francielle Pelegrin Garcia ,&nbsp;Celso Vataru Nakamura ,&nbsp;Evandro Bona ,&nbsp;Jane Martha Graton Mikcha ,&nbsp;Miguel Machinski Junior ,&nbsp;Benício Alves de Abreu Filho","doi":"10.1016/j.fm.2024.104597","DOIUrl":"10.1016/j.fm.2024.104597","url":null,"abstract":"<div><p><em>Alicyclobacillus</em> spp. is a potential spoiling agent of acidic products and citrus drinks, leading to sensory alterations in contaminated products and consequent economic losses. Treatments such as pasteurization eliminate vegetative cells, but also create a favorable atmosphere for spore germination. To guarantee quality and safety, the application of natural substances as bioconservatives is a considerable and promising alternative for the food industry. This study evaluated the effect of hexane extract of <em>Matricaria chamomilla</em> L. (HE), Nisin (N) and their combination (HE + N). These compounds are present in some studies describing their antibacterial action, but no studies were found on the association of these compounds against the species <em>Alicyclobacillus</em> spp. This study aimed to analyze the antioxidant activity (AA) for the DPPH^• (0,23 μmol Trolox/mg) and ABTS (27.93 μmol Trolox/mg), the Checkboard test revealed synergism between HE and N with a fractional inhibitory index (FIC) of 0.068., and to study the antibacterial and sporicidal effect. The antibacterial and sporicidal activity was satisfactory against Alicyclobacillus acidoterrestris with MIC and MBC of 1.95 μg/mL and MSC of 7.81 μg/mL in analyzes using HE + N. The application in orange juice proved to be effective, with an MBC of 0.007 μg/mL. The MIC results served as a parameter for other tests carried out in this study, such as flow cytometry and Scanning Electron Microscopy (SEM), and for the evaluation of sensory characteristics with Electronic Nose (E-nose).</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104597"},"PeriodicalIF":4.5,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae","authors":"Zhe Zhang,&nbsp;Xin Wen,&nbsp;Xiaowen Chen,&nbsp;Xu Liu,&nbsp;Zhiyi Gao,&nbsp;Pengfei Bi,&nbsp;Wangsheng Sun,&nbsp;Shiqi Li,&nbsp;Jing Guo","doi":"10.1016/j.fm.2024.104600","DOIUrl":"10.1016/j.fm.2024.104600","url":null,"abstract":"<div><p>This study aimed to assess the impact of <em>Saccharomyces cerevisiae</em> and different non-<em>Saccharomyces cerevisiae</em> (<em>Zygosaccharomyces bailii</em>, <em>Hanseniaspora opuntiae</em> and <em>Zygosaccharomyces rouxii</em>) on the volatile compounds and sensory properties of low-alcohol pear beverages fermented from three varieties of pear juices (Korla, Laiyang and Binzhou). Results showed that all three pear juices were favorable matrices for yeasts growth. Non-<em>Saccharomyces cerevisiae</em> exhibited a higher capacity for acetate ester production compared to <em>Saccharomyces cerevisiae</em>, resulting in a significant enhancement in sensory complexity of the beverages. PCA and sensory analysis demonstrated that pear varieties exerted a stronger influence on the crucial volatile components and aroma characteristics of the fermented beverages compared to the yeast species. CA results showed different yeast strains exhibited suitability for the fermentation of specific pear juice varieties.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104600"},"PeriodicalIF":4.5,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141728790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spatiotemporal distribution of environmental microbiota around animal farms adjacent to produce fields in central coast California","authors":"Mohammed Abo-Ismail ,&nbsp;Mohammad A.A. Sadek ,&nbsp;Kamal Humagain ,&nbsp;Nabaraj Banjara ,&nbsp;Siroj Pokharel","doi":"10.1016/j.fm.2024.104598","DOIUrl":"10.1016/j.fm.2024.104598","url":null,"abstract":"<div><p>This study aimed to identify different environmental microbiota in animal farms adjacent to produce fields and to understand their potential flow pattern. Soil and water samples were collected from 16 locations during the winter, spring, summer, and fall seasons. In addition, a high-resolution digital elevation model helped to create a stream network to understand the potential flow of the microbiome. Metagenomic analysis of the 16 S rRNA gene revealed that soil and water samples from the four seasons harbor diverse microbiome profiles. The phylogenetic relationship of operational taxonomic units (OTUs) is separated by a maximum of 0.6 Bray-Curtis distance. Similarly, the Principal Component Analysis (<em>P =</em> 0.001) demonstrated the soil and water microbiome clustering across different locations and seasons. The relative abundance of Proteobacteria, Bacteroidetes, and Firmicutes was higher in the water samples than in the soil samples. In contrast, the relative abundance of Actinobacteria and Chloroflexi was higher in the soil compared to the water samples. Soil samples in summer and water samples in spring had the highest abundance of Bacteroidetes and Firmicutes, respectively. A unique microbial community structure was found in water samples, with an increased abundance of <em>Hydrogenophaga</em> and <em>Solirubrobacter</em>. Genera that were significantly abundant at a 1% false discovery rate (FDR) among seasons and soil or water samples, include <em>Nocardioides, Gemmatimonas</em>, JG30-KF-CM45, <em>Massilia, Gaiellales, Sphingomonas</em>, KD4-96, <em>Bacillus, Streptomyces, Gaiella</em>, and <em>Gemmatimonadaceae</em>. The relative abundance of pathogenic genera, including <em>Mycobacterium, Bacteroides, Nocardia, Clostridium,</em> and <em>Corynebacterium</em>, were significantly (at 1% FDR) affected by seasons and environmental type. The elevation-based stream network model suggests the potential flow of microbiomes from the animal farm to the produce fields.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104598"},"PeriodicalIF":4.5,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001369/pdfft?md5=12f385f3b718586c0ed2bc3a8bce80be&pid=1-s2.0-S0740002024001369-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141694519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach","authors":"Yao Lu ,&nbsp;Yi Qin ,&nbsp;Yue Sun ,&nbsp;C.M. Lucy Joseph ,&nbsp;Linda F. Bisson ,&nbsp;Yuyang Song ,&nbsp;Yanlin Liu","doi":"10.1016/j.fm.2024.104593","DOIUrl":"10.1016/j.fm.2024.104593","url":null,"abstract":"<div><p>Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and metabolism. However, the nitrogen requirement of indigenous commercial <em>S. cerevisiae</em> NX11424 is unclear. In this study, metabolomics was used to analyze the metabolite profiles of the yeast strain NX11424 under high (433 mg/L) and low (55 mg/L) YAN concentrations. It was found that yeast biomass exhibited different trends under different YAN conditions and was generally positively correlated with the initial YAN concentration, while changes of key biomarkers of yeast strain NX11424 at different stages of fermentation showed a similar trend under high and low YAN concentrations. The YAN concentration affected the metabolite levels of the yeast strain NX11424, which resulted in the significant difference in the levels of pyruvic acid, α-oxoglutarate, palmitoleic acid, proline, butane-2,3-diol, citrulline, ornithine, galactinol, citramalic acid, tryptophan, alanine, phosphate and phenylethanol, mainly involving pathways such as central carbon metabolism, amino acid metabolism, fatty acid metabolism, purine metabolism, and energy metabolism. Yeast strain NX11424 could utilize proline to produce protein under a low YAN level. The intracellular level of citrulline and ornithine under high YAN concentration was higher than that under low YAN level. Yeast strain NX11424 is more suitable for fermentation at lower YAN level. The results obtained here will help to rational utilize of YAN by <em>S. cerevisiae</em> NX11424, and is conducive to precise control of the alcohol fermentation and improve wine quality.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104593"},"PeriodicalIF":4.5,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141639412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli","authors":"Caroliny Mesquita Araújo ,&nbsp;Karoliny Brito Sampaio ,&nbsp;Jaielison Yandro Pereira da Silva ,&nbsp;Jordana Nunes de Oliveira ,&nbsp;Thatyane Mariano Rodrigues de Albuquerque ,&nbsp;Maiara da Costa Lima ,&nbsp;Marcos dos Santos Lima ,&nbsp;Yuri Mangueira do Nascimento ,&nbsp;Evandro Ferreira da Silva ,&nbsp;Marcelo Sobral da Silva ,&nbsp;Josean Fechine Tavares ,&nbsp;Evandro Leite de Souza ,&nbsp;Maria Elieidy Gomes de Oliveira","doi":"10.1016/j.fm.2024.104596","DOIUrl":"10.1016/j.fm.2024.104596","url":null,"abstract":"<div><p>This study evaluated the use of acerola (<em>Malpighia glabra</em> L., CACE), cashew (<em>Anacardium occidentale</em> L., CCAS), and guava (<em>Psidium guayaba</em> L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics <em>Lactobacillus acidophilus</em> LA-05 and <em>Lacticaseibacillus paracasei</em> L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104596"},"PeriodicalIF":4.5,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}