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. 2022 Nov 9;10(11):2867.
doi: 10.3390/biomedicines10112867.

Lactobacillus Strains for Vegetable Juice Fermentation-Quality and Health Aspects

Catalina Voaides  1 , Oana Boiu-Sicuia  1 , Florentina Israel-Roming  1 , Medana Zamfir  2 , Silvia Simona Grosu-Tudor  2 , Iulia Roxana Angelescu  2 , Calina Petruta Cornea  1
Affiliations

Lactobacillus Strains for Vegetable Juice Fermentation-Quality and Health Aspects

Catalina Voaides et al. Biomedicines. .

Abstract

Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian native lactic acid bacteria (LAB) strains to select valuable nutritional and probiotic strains for vegetable juice fermentation. Nineteen LAB strains were analyzed for antibiotic susceptibility (disc-diffusion method), the presence of antibiotic resistance genes, the presence of functional genes. and the production of organic acids by HPLC. Antibiotic resistant strains were observed only with ampicillin (Amp10) and kanamycin (K30), 79% and 32%, respectively, with results partially confirmed by molecular analysis. Multiplex PCR revealed the presence of LBA1272, dltD, folP, agl, α-amy, malL, and ribA genes, related to stress resistance, starch metabolism, and production of vitamins, except for folK. HPLC analyses were performed on beet roots (SF), tomato (TM), and a mixture of carrots, celery, and beet (MTS) juices. High values of lactic acid were recorded in all cases of LAB fermentation (5034-14,176 µg/mL). The maximum values recorded for acetic acid did not exceed 2.5 mg/mL having a positive influence on the product's taste.

Keywords: fermented vegetable juices; functional beverages; lactic acid bacteria.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
LAB strains revealing ampicillin resistance (arrows).
Figure 2
Figure 2
Susceptibility of ST111 strain to four antibiotics: kanamycin (K30) (left-up), rifampicin (RD30) (right-up), streptomycin (S300) (left-down), and tetracycline (TE30) (right-down).
Figure 3
Figure 3
Electrophoretic pattern for multiplex PCR: (a) LBA1272, 203 pb (black arrow) and dltD, 283 pb (black arrow); (b) α-amy, 220 pb (yellow arrow); malL, 177 pb (yellow arrow); and ribA, 121 pb (yellow arrow). Samples: 1,10,18—ladder 100 pb, 2—L22, 3—L26, 4—L35, 5—LAB43, 6—L58, 7—L61, 8—BR9, 9—CR1, 11—Fv52, 12—Fv177, 13—P124, 14—ST111, 15—26.1, 16—34.9, 17—no DNA.
Figure 4
Figure 4
Antibacterial effect of fermented tomato juice. The error bars represent the standard error. Different letters indicate significant difference between fermented variants regarding their antibacterial activity against tested human pathogens.
Figure 5
Figure 5
Antibacterial effect of fermented tomato juice: (a) E. coli ATCC 11229; (b) S. aureus ATCC 33592.
Figure 6
Figure 6
Lactic acid content of juice samples fermented with lactic acid bacteria.
Figure 7
Figure 7
Acetic acid content in juice samples fermented with lactic acid bacteria.
See this image and copyright information in PMC

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