Fermentation of araticum, baru and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids and bioactive compounds

• Published in: Letters in applied microbiology 2023-09, Vol.76 (9)
• Main Authors: de Oliveira, Fellipe Lopes, Morzelle, Maressa Caldeira, de Souza Moretti, Marcia Maria, Casarotti, Sabrina Neves
• Format: Article
• Language: English
• ISSN: 1472-765X; 1472-765X
• DOI: 10.1093/lambio/ovad092

Fruit by-products, due to their unique chemical composition containing dietary fibers and bioactive compounds, may favor the growth of probiotic strains. This study evaluated the fermentation of araticum, baru, and pequi by-products using Lactobacillus acidophilus (La-5, LA3, and NCFM) and Bifidobacterium animalis subsp. lactis (Bb-12) probiotic strains. We assessed probiotic viability, short-chain fatty acid (SCFA) levels, and bioactive compound levels after 48 hours of fermentation. Araticum and pequi by-products led to counts higher than 6 log CFU/mL after 48-hour fermentation for all Lactobacillus strains, but only araticum by-product supported the growth of Bb-12 strain. Fermentation of araticum by-product resulted in greater amounts of acetate (39.97 mM for LA3 and 39.08 mM for NCFM) and propionate (0.20 mM for NCFM), while baru by-product showed greater amounts of butyrate (0.20 mM for La-5 and Bb-12). Fermentation of araticum and baru by-products resulted in an increase in bioactive compounds, with the latter showing total phenolic compounds and antioxidant activity from 1.4 to 1.7 and from 1.3 to 3.1 times higher, respectively, than the negative control treatment. Araticum by-product exhibited a higher potential for prebiotic effects and fermentation by the tested probiotic strains is essential to increase bioactive compound levels.