Probiotic potential and functional evaluation of Pediococcus acidilactici and Lactiplantibacillus plantarum from Cerrado fruit by-products in mangaba-fermented beverage

Abstract

Cerrado fruit-fermented beverages enriched with potential probiotics strains derived from vegetal matrices present a promising alternative for individuals who avoid dairy products. However, identifying suitable probiotic strains poses a critical challenge. This study aims to characterize three potential probiotic strains isolated from Cerrado fruit by-products based on their safety, technological, and functional properties. Subsequently, the fermentation of mangaba (Hancornia speciosa Gomes) beverage with the potential probiotic strains was investigated, by evaluating its microbiological, physicochemical, and functional features. The strains exhibited high auto-aggregation and cell surface hydrophobicity (>53 % and >59 %, respectively), antifungal activity, resistance to simulated gastrointestinal conditions and freeze-dried process (without log reductions and survival rates between 0.96 ± 0.06 and 1.03 ± 0.04). Mangaba beverage can be used as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains Pediococcus acidilactici M7, Pediococcus acidilactici P2 and Lactiplantibacillus plantarum 9, individually. P. acidilactici P2 and L. plantarum 9, demonstrated robust viability and fermentation capabilities throughout the 35-day storage period at 4 °C, ensuring the preservation of viable cell counts, production of phenolic compounds (3.69 ± 0.02 mg/L of epigallocatechin gallate) and organic acids (1.30 ± 0.00 g/L of lactic acid). Mangaba beverage served as an ideal non-dairy matrix for fermentation by the potentially probiotic freeze-dried strains, which aids in the recognition of native Cerrado Savannah fruits by-products, contributing to the valorization of the biome.