Towards a starter culture of Lactobacillus plantarum AFS13: assessment of more relevant effects for in vitro production and preservatio thereof, via ractional factorial design methodology

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Francisco Xavier Malcata (Author) FEUP; M. Francisca Portilha Cunha (Author) Other; Patrícia J. M. Reis (Author) Other; Ângela C. Macedo (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 133

Pages: 1-9

ISSN: 0023-6438

Publisher: Elsevier

Other information

DOI: 10.1016/j.lwt.2020.110119

Abstract (EN): Spontaneous fermentation by native strains of lactic acid bacteria has traditionally been used to preserve table olives, by taking advantage of a proactive and competitive reduction of growth of unwanted microorganisms. Starter cultures have proven effective in stabilizing fermentation processes at large. Despite the many starter cultures available commercially, few have originated on the native microflora – and table olives have seldom been processed via deliberate inoculation with them. This study screened variables relevant for the growth of Lactobacillus plantarum AFS13 originally obtained from brines in Alto Douro (Portugal); and for preservation thereof as the starter, should it prove appropriate. A factorial design was used to assess six parameters (and their interactions): 19 fermentation batches were carried out to ascertain growth rates. Temperature and aeration degree were the most significant processing parameters. Maximum growth rate, 0.356 h−1, was attained under anaerobic conditions, at 37 °C, and in the absence of NaCl; ca. 9 log10 CFU mL−1 was reached by 6 h. Glucose concentration, pH, and stirring rate proved not significant, so economic considerations should fix their optimum levels. The starter culture could be preserved for up to 4 mo after freeze-drying in sucrose, with an acceptable reduction in cell viability.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9