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Detalhes Referência

Tipo
Artigos em Revista

Tipo de Documento
Artigo Completo

Título
Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Participantes na publicação
Nelson Pereira (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
 Carla Alegria (Author)
cE3c/FCUL
 Cristina Aleixo (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
 Paula Martins (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
 Elsa M. Gonçalves (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
 Marta Abreu (Author)
INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA, I.P.
Resumo
Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a\nviable alternative for adding value to industrial tomatoes unsuitable for processing and left in large\nquantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix\nadapted) can have advantages over allochthonous strains in obtaining fermented products with\nsensory acceptability and potentially probiotic characteristics. This paper details the characterisation\nof the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in\nfermentation processes, along with LAB strains available from INIAV’s collection. Morphological,\nbiochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that\nthe dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella.\nAmong nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella\nparamesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic\npotential. The results indicate that the two LAB strains are promising candidates for manufacturing\nprobiotic fermented foods from unripe green tomatoes.

Data de Publicação
2021-11-25

Suporte
Foods

Identificadores da Publicação
ISSN - 2304-8158

Editora
MDPI AG

Volume
10
Fascículo
12

Página Inicial
2916

Identificadores do Documento
DOI - https://doi.org/10.3390/foods10122916
URL - http://dx.doi.org/10.3390/foods10122916

Keywords
Lactiplantibacillus plantarum Weissella paramesenteroides molecular identification probiotic potential solanine industrial-crop-waste valorisation

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APA
Nelson Pereira, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves, Marta Abreu, (2021). Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients. Foods, 10, ISSN 2304-8158. eISSN . http://dx.doi.org/10.3390/foods10122916

IEEE
Nelson Pereira, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves, Marta Abreu, "Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients" in Foods, vol. 10, 2021. 10.3390/foods10122916

BIBTEX
@article{59144, author = {Nelson Pereira and Carla Alegria and Cristina Aleixo and Paula Martins and Elsa M. Gonçalves and Marta Abreu}, title = {Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients}, journal = {Foods}, year = 2021, volume = 10 }