Ciencias Exactas y Ciencias de la Salud

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Characterization of potential probiotic and postbiotic lactic acid bacteria isolated from sourdough
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Caamaño Granados, Ana María; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Ménde Galarraga, M. Paula; School of Engineering and Sciences; Campus Monterrey
Fermentative lactic acid bacteria (LAB) from sourdough have been studied due to their technological and functional properties. LAB isolates from fermented food, such as sourdough, can have both probiotic and postbiotic potential. This work aimed to evaluate the probiotic and postbiotic potential of 18 LAB isolates obtained from spontaneous sourdough fermentation (BIOTEC collection) and compare them to commercial probiotic Limosilactobacillus reuteri DSM 17938. The probiotic screening was done with auto- and co-aggregation, antibiotic susceptibility, antimicrobial activity, and resistance to simulated digestion tests. Results suggest that the probiotic properties of the BIOTEC isolates are comparable to those of L. reuteri DSM 17938. Companilactobacillus paralimentarius BIOTEC031 excelled in all probiotic property assays. According to statistical analysis, 8 selected isolates exhibited representative probiotic properties of the BIOTEC isolates studied. From the selected BIOTEC isolates, live, pasteurized, and sterilized freeze-dried formulations at 40 mg/mL were prepared. The antioxidant and anti-inflammatory capacity of the 24 formulations was evaluated with ABTS inhibition, DPPH inhibition, in vitro hyaluronidase inhibition, and nitric oxide radical scavenging capacity assays. The BIOTEC live, pasteurized, and sterilized formulations exhibited antioxidant and anti-inflammatory activity to a certain extent. However, the inactivated formulations overcame the live formulation, implying their postbiotic potential. The sterilized formulations had the highest percentages. Companilactobacillus paralimentarius BIOTEC033 in its pasteurized and sterilized forms performed notably well. It is hypothesized that the inactivation method can affect an isolate’s biological activity, is certain properties were enhanced after heat treatment. However, more research and clinical evidence are needed to categorize the LAB BIOTEC isolates as probiotics or postbiotics. Nevertheless, the BIOTEC isolates and their freeze-dried formulations have potential applications in the food, supplement, nutraceuticals, cosmetics, and pharmaceutical industries.
Biotechnological characterization of lactic acid bacteria and yeast isolates from spontaneous sourdough for the development of bread with postbioticlike potential
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-10) Pérez Alvarado, Omar; RODRIGUEZ MARTINEZ, VERONICA; 236662; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis Eduardo
Sourdough (SD) is defined as the fermentation of flour, water, and otheringredients by lactic acid bacteria (LAB) and yeasts, which can be grownspontaneously from the flour and the environment or be inoculated as starter microorganisms. This a well-known biotechnological process that has shown the capability to improve the sensory, rheological, and shelf-life properties of baked goods. SD is an ecosystem characterized by a higher cell count of LAB over yeasts in terms of microbiological composition. In the last years, the presence of postbioticlike components has been associated with SD fermentation and SD bread. Postbiotics refer to a group of inanimate microorganisms and/or their components that confer health benefits to the host. Examples of postbiotic-like components are exopolysaccharides, short-chain fatty acids (SCFAs), bacteriocins, biosurfactants, amino acids, and cell surface biotechnological properties of LAB and yeasts isolated from spontaneous wholewheat SD and raspberry to generate defined microbial starter cultures useful for the development of novel functional breads with enhanced technological, and postbiotic properties. in identified species were Candida glabrata, Saccharomyces cerevisiae, Pediococcus pentosaceus, ompanilactobacillus paralimentarius and Latilactobacillus curvatus. Biotechnological and functional properties were assayed for the 25 isolated microorganisms and three commercial probiotic strains for 7 comparative purposes. LAB and yeast isolates showed the ability to release free amino acids by the action of proteolytic enzymes, and the ability to release phenolic compounds. Yeast isolates denoted a higher leavening capacity than LAB isolates, whereas LAB isolates presented a high phytase activity compared to yeast isolates. The results from a statistical analysis using Principal Component Analysis and Cluster Analysis and the microbiological performance allowed the selection of P. pentosaceus BIOTEC032, C. glabrata BIOTEC021, S. cerevisiae BIOTEC026 and Hanseniaspora. opuntiae BIOTEC045 to be used as starter cultures in the formulation of wheat breads. Eight types of wheat bread were elaborated using selected starter cultures (in combination or not with SD fermentation). Cell counts of LAB and yeasts, pH, TTA, biotechnological and postbiotics properties, physical characteristics and sensory evaluation were performed for the 8 bread treatments. The loaves of bread containing LAB in combination with SD, particularly Bac+Yeast SD and Bacteria SD, exhibited the best results for the postbiotic-like properties (total phenol content, phytase activity, antioxidant activity and presence of exopolysaccharides), and microbiological and acidification features. For the physical characteristics, the bread with a yeast combination (Yeast bread) had the softness property, whereas Bac+Yeast SD and Bacteria SD treatments were the hardest loaves. Finally, differences in color and sensory acceptance between the eighth treatments were not detected (P < 0.05). These results confirm that the use of defined consortiums of LAB and yeast as starter cultures for SD bread production enhances the nutritional, biotechnological and potential postbiotic properties of the baking breads.

Ciencias Exactas y Ciencias de la Salud

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