Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production DOI Creative Commons
Chajira Garrote Achou, María J. Cantalejo, Jesús Vicente Díaz Cano

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 649 - 649

Published: Feb. 14, 2025

In recent years, interest in postbiotics has grown due to their potential health benefits and applications food systems. This study evaluated various nutritional sources for lactic acid bacteria (LAB) fermentation enhance postbiotic production. Three LAB strains were tested: Pediococcus acidilactici CECT 9879 (PA), Weissella cibaria 30731 (WC), Lactococcus lactis 30734 (LL). Fermentation experiments assessed bacterial growth, pH levels, antibacterial activity against E. coli using different carbon nitrogen sources. Fructose xylose significantly improved growth WC (9.39 ± 0.16 log CFU/mL) LL (9.37 0.22 compared glucose. Ribose enhanced antimicrobial PA (41.67 2.89%) (50.00 0.00%) relative Additionally, plant-based sources, such as soy (LL: 8.93 0.12 CFU/mL 81.67 wheat (WC: 9.40 0.17 65.00 0.00%), along with microbial like yeast (PA: 9.57 40.00 effectively supported activity. These findings highlight the of developing animal-free media that meet nutritional, safety, sustainability criteria while making a significant contribution optimization

Language: Английский

Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production DOI Creative Commons
Chajira Garrote Achou, María J. Cantalejo, Jesús Vicente Díaz Cano

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 649 - 649

Published: Feb. 14, 2025

In recent years, interest in postbiotics has grown due to their potential health benefits and applications food systems. This study evaluated various nutritional sources for lactic acid bacteria (LAB) fermentation enhance postbiotic production. Three LAB strains were tested: Pediococcus acidilactici CECT 9879 (PA), Weissella cibaria 30731 (WC), Lactococcus lactis 30734 (LL). Fermentation experiments assessed bacterial growth, pH levels, antibacterial activity against E. coli using different carbon nitrogen sources. Fructose xylose significantly improved growth WC (9.39 ± 0.16 log CFU/mL) LL (9.37 0.22 compared glucose. Ribose enhanced antimicrobial PA (41.67 2.89%) (50.00 0.00%) relative Additionally, plant-based sources, such as soy (LL: 8.93 0.12 CFU/mL 81.67 wheat (WC: 9.40 0.17 65.00 0.00%), along with microbial like yeast (PA: 9.57 40.00 effectively supported activity. These findings highlight the of developing animal-free media that meet nutritional, safety, sustainability criteria while making a significant contribution optimization

Language: Английский

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