Immobilized Plant-Based Presumptive Probiotics as Functional Ingredients for Breakfast Cereals
Seven wild-type lactic acid bacteria, belonging to <i>Lactiplantibacillus plantarum</i> and <i>Lactococcus cremoris</i> species, were isolated from beetroots and white mushrooms and evaluated for their safety and functional profile. <i>Lc. cremoris</i> isolates we...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/6/335 |
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| Summary: | Seven wild-type lactic acid bacteria, belonging to <i>Lactiplantibacillus plantarum</i> and <i>Lactococcus cremoris</i> species, were isolated from beetroots and white mushrooms and evaluated for their safety and functional profile. <i>Lc. cremoris</i> isolates were sensitive to all antibiotics tested, while <i>L. plantarum</i> strains exhibited resistance in certain antibiotics. Among them, <i>Lc. cremoris</i> FBMS_5810 showed the highest cholesterol removal ability (51.89%) and adhesion capacity to Caco-2 cell lines (32.14%), while all plant origin strains exhibited strong antagonistic and inhibitory activity against foodborne pathogens, as well as high survival potential during an in vitro digestion model. Subsequently, freeze-dried immobilized <i>Lc. cremoris</i> FBMS_5810 cells on oat flakes were prepared with initial cell loads >8.5 log CFU/g, and the effect of trehalose as a cryoprotectant in cell viability during storage at room and refrigerated temperatures for up to 180 days was studied. A significant reduction in cell loads was observed in all cases studied. However, freeze-dried immobilized <i>Lc. cremoris</i> FBMS_5810 cells on oat flakes prepared using trehalose as a cryoprotectant stored at 4 °C exhibited the highest cell viability (8.75 log CFU/g) after 180 days. In the next step, functional breakfast cereals enriched with freeze-dried immobilized <i>Lc. cremoris</i> FBMS_5810 cells on oat flakes (produced with (MLT) or without (ML) trehalose) were developed and stored at room and refrigerated temperatures for 180 days. The initial cell levels ≥ 9.18 log CFU/g were achieved, while a significant decrease was recorded during storage in all cases. The maintenance of cell loads ≥ 7.75 log CFU/g was documented in the case of both ML and MLT samples stored at 4 °C; however, the presence of trehalose in MLT samples resulted in cell viability 7.52 log CFU/g after 180 days of storage at room temperature. Importantly, the functional breakfast cereals were accepted by the panel during the sensory evaluation. |
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| ISSN: | 2311-5637 |