Fermentation ability of specific strains of Lactiplantibacillus plantarum using mango as base material

Authors

  • Yudit Aimee Aviles-Rivera Centro de Investigación en Alimentación y Desarrollo, AC-Coordinación Regional Culiacán. Carretera a Eldorado km 5.5, Col. Campo El Diez, Culiacán, Sinaloa, México. CP. 80110
  • Adrián Hernández-Mendoza Laboratorio de Química y Biotecnología de Productos Lácteos-Centro de Investigación en Alimentación y Desarrollo, AC. Carretera Gustavo Enrique Astiazarán Rosas Núm. 46, Col. La Victoria, Hermosillo, Sonora, México. CP. 83304
  • José Basilio Heredia Centro de Investigación en Alimentación y Desarrollo, AC-Coordinación Regional Culiacán. Carretera a Eldorado km 5.5, Col. Campo El Diez, Culiacán, Sinaloa, México. CP. 80110
  • Verónica Mata-Haro Laboratorio de Microbiología e Inmunología-Centro de Investigación en Alimentación y Desarrollo, AC. Carretera Gustavo Enrique Astiazarán Rosas Núm. 46, Col. La Victoria, Hermosillo, Sonora, México. CP. 83304
  • Lourdes Santiago-López Laboratorio de Química y Biotecnología de Productos Lácteos-Centro de Investigación en Alimentación y Desarrollo, AC. Carretera Gustavo Enrique Astiazarán Rosas Núm. 46, Col. La Victoria, Hermosillo, Sonora, México. CP. 83304
  • María Dolores Muy-Rangel Laboratorio de Microbiología e Inmunología-Centro de Investigación en Alimentación y Desarrollo, AC. Carretera Gustavo Enrique Astiazarán Rosas Núm. 46, Col. La Victoria, Hermosillo, Sonora, México. CP. 83304

DOI:

https://doi.org/10.29312/remexca.v15i5.3719

Keywords:

Mangifera indica, fermentation, lactic acid bacteria, quality

Abstract

The fermentation ability of two potentially probiotic bacteria, Lactiplantibacillus plantarum Lp6 and Lp32, was evaluated on juice from mango cv Ataulfo as a substrate. To do this, the strains (1010 CFU ml-1) were added in three levels of inoculum (1, 2, and 3%, v/v) in mango juice and incubated for 36 h at 37 °C. Samples were taken (0, 18, and 36 h) to assess bacterial growth, total soluble solids, individual sugars, pH, and titratable acidity (% lactic acid). Additionally, the effect of fermentation on the color and sugars (glucose, fructose, and sucrose) of the juice was determined. Both strains have fermentation ability and a cell growth of four logarithmic cycles after 12 h of fermentation. No differences in color were observed between fermented and unfermented juice. Lp6 and Lp32 bacteria can be used as starter cultures for the production of mango-based functional beverages.

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References

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Published

2024-07-24

How to Cite

Aviles-Rivera, Yudit Aimee, Adrián Hernández-Mendoza, José Basilio Heredia, Verónica Mata-Haro, Lourdes Santiago-López, and María Dolores Muy-Rangel. 2024. “Fermentation Ability of Specific Strains of Lactiplantibacillus Plantarum Using Mango As Base Material”. Revista Mexicana De Ciencias Agrícolas 15 (5). México, ME:e3719. https://doi.org/10.29312/remexca.v15i5.3719.

Issue

Vol. 15 No. 5 (2024)

Section

Articles

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