| Title: | Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains |
| Author(s): | Batista NN; Ramos CL; de Figueiredo Vilela L; Dias DR; Schwan RF; |
| Address: | "Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil. Department of Biology, Federal University of Lavras, Campus Universitario, 3037, Lavras, MG, 37200-000, Brazil. Department of Basic Science, Federal University of Vales do Jequitinhonha e Mucuri, Diamantina, MG, 39100-000, Brazil. Department of Biology, Federal University of Lavras, Campus Universitario, 3037, Lavras, MG, 37200-000, Brazil. rschwan@dbi.ufla.br" |
| DOI: | 10.1007/s42770-019-00059-5 |
| ISSN/ISBN: | 1678-4405 (Electronic) 1517-8382 (Print) 1517-8382 (Linking) |
| Abstract: | "The use of lactic bacteria in the development of functional foods has increased in recent years. In addition to their probiotic characteristics, they can ferment a variety of substrates, such as cereals, roots, and tubers. Phytase producer lactic acid bacteria strains and their behavior during the fermentation process of yam-based food were studied. Leuconostoc lactis CCMA 0415, Lactobacillus plantarum CCMA 0744, and Lactobacillus fermentum CCMA 0745 were selected due to phytase production, pH reduction, and growth during 24 h of fermentation. Oxalate activity was not detected in all assays, suggesting its concentration was reduced due to the bleaching process. Among the selected strains, L. lactis CCMA 0415 appeared to be a promising strain in yam-based fermentations because it maintained a cell viability above 8 log CFU/mL and did not reduce diosgenin concentrations (around 8.0 mug/mL) after fermentation for 24 h, thereby, generating a potentially functional yam food. Furthermore, this strain promoted the decrease of pH value from 6.1 to 3.8 and produced 8.1 g/L lactic acid, at 6 h of fermentation. The L. lactis CCMA 0415 was reported as a starter culture in fermented products based on cereals, roots, and tubers" |
| Keywords: | 6-Phytase/biosynthesis Allantoin/analysis Dioscorea/*metabolism/microbiology Diosgenin/analysis Fermentation/*physiology Fermented Foods/*microbiology Lactic Acid/analysis Limosilactobacillus fermentum/*metabolism Lactobacillus plantarum/*metabolism Leuco; |
| Notes: | "MedlineBatista, Nadia Nara Ramos, Cintia Lacerda de Figueiredo Vilela, Leonardo Dias, Disney Ribeiro Schwan, Rosane Freitas eng Brazil 2019/02/27 Braz J Microbiol. 2019 Apr; 50(2):507-514. doi: 10.1007/s42770-019-00059-5. Epub 2019 Feb 26" |
