Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

Fernandes, Maria Thereza Carlos; Guergoletto, Karla Bigetti; Watanabe, Lycio Shinji; Nixdorf, Suzana Lucy; Oliveira, Admilton Gonçalves de; Garcia, Sandra

doi:10.1590/1678-4324-2020190286

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Article - Agriculture, Agribusiness and Biotechnology • Braz. arch. biol. technol. 63 • 2020 • https://doi.org/10.1590/1678-4324-2020190286 copy

Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to develop and evaluate fermented milk by Lactobacillus reuteri LR92 with addition of juçara pulp (FMJ) and reuterin production in situ. The fermentation process was analyzed for 24 hours and the storage of FMJ for 30 days at 4 °C. During the fermentation, there was consumption of 25% (w / v) of lactose and increase of 0.01 to 0.85% (w / v) of lactic acid. The FMJ presented 0.43 ± 0.01 mM of reuterin, inhibiting Staphylococcus aureus strains under in vitro test. For the carbohydrates, the percentages (g.100g^-1) found were 7.31 ± 1.07; 9.19 ± 0.82; 1.60 ± 0.50 and 0.08 ± 0.00 for sucrose, lactose, galactose and fructose respectively. The survival of L. reuteri, present in FMJ, was 2.47 log CFU / mL after 6 hours of gastrointestinal simulation. In sensory analysis FMJ received a grade 7 for global acceptance indicating good acceptance of the product.

Keywords:
functional food; lactic acid bacteria; gastrointestinal simulation; Euterpe edulis; antimicrobial; fermentative process

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	Days
	1		15		30
	FM	FMJ	FM	FMJ	FM	FMJ
Cell Viability (logCFU/mL)	7.00 ^a ± 0.01	7.00 ^a ± 0.01	6.70 ^a ±0.05	6.8 ^a ±0.01	6.0^b ±0.01	6.20 ^b ±0.20
pH	4.50^c ±0.02	4.70^a ±0.00	4.45^d ± 0.03	4.60^b ± 0.05	4.40^d ± 0.03	4.50^c ± 0.1
Sucrose g.100g^-1	8.20^b,c ± 0.83	11.90^a ± 0.71	7.30^b,c ± 0.80	8.85^b± 0.67	6.10^c ± 0.02	7.31^b,c ± 1.07
Lactose g.100g^-1	9.87^a ± 1.21	8.68^a ±2.86	10.17^a ± 2.40	9.38^a ± 0.41	9.94^a ± 1.60	9.19^a ± 0.82
Galactose g.100g^-1	1.20^a ± 0.05	1.43^a ± 0.60	1.60^a ± 0.50	1.65^a ± 0.11	1.32^a ± 0.00	1.60^a ± 0.50
Fructose g.100g^-1	ND	0.10^a ± 0.02	ND	0.08^a ± 0.00	ND	0.08^a± 0.00
Lactic acid g.100g^-1	1.13^a ± 0.01	1.04^a ± 0.08	0,89^b;c ± 0.1	1.11^a±0.04	0.77^c ± 0.04	0,86^b ± 0.03
Citric acid g.100g^-1	0.22^a ± 0.00	0.30 ^a ± 0.13	0.29^a± 0.04	0.27^a± 0.08	0.22^a±0.02	0.22^a± 0.02

Extracts	Inhibition halos (mm)		Concentration of reuterin (mmol L^-1)
	S. aureus ATCC 29231	S. aureus N315
JFM
Crude	non detected	non detected	0.32 ± 0.02
Concentrated 2.5 x	8 mm ± 0.00	6 mm ± 0.00	0.43 ± 0.01
FM
Crude	non detected	non detected	0.28 ± 0.02
Concentrated 2.5 x	8.2± 0.00	4.7 mm ± 0.00	0.40 ± 0.05