The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i>
An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of <i>Lactobacillus acidophilus</i> and <i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/4/356 |
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| author | Norma Angélica Bolívar-Jacobo Raúl Alberto Reyes-Villagrana Gerardo Pavel Espino-Solís Ana Luisa Rentería-Monterrubio Martha María Arévalos-Sánchez Rogelio Sánchez-Vega Eduardo Santellano-Estrada David Chávez-Flores América Chávez-Martínez |
| author_facet | Norma Angélica Bolívar-Jacobo Raúl Alberto Reyes-Villagrana Gerardo Pavel Espino-Solís Ana Luisa Rentería-Monterrubio Martha María Arévalos-Sánchez Rogelio Sánchez-Vega Eduardo Santellano-Estrada David Chávez-Flores América Chávez-Martínez |
| author_sort | Norma Angélica Bolívar-Jacobo |
| collection | DOAJ |
| description | An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of <i>Lactobacillus acidophilus</i> and <i>helveticus</i> were studied. The use of an ultrasound decreased the Lag phase and increased the maximum growth potential; however, the effect depended on the amplitude used. For both probiotics, the β-galactosidase activity increased in the treatments with a 20% amplitude—3 min and 30% amplitude—but decreased in the treatment with a 40% amplitude—3 min in comparison to the values found in the control treatment. The two probiotics showed a decrease in the protein concentration when compared with the control treatment. Both probiotics presented the lowest values of proteolysis in the treatments with a 30% amplitude—3 min. Lactic, acetic, and citric acids were the organic acids that were present in the highest concentration and formic acid was not detected in either of the two probiotics. It can be concluded that the ultrasound amplitude has a noticeable influence on the growth and fermentation profiles of both probiotics. The results from this study could be used in subsequences investigations to enhance the postbiotic production of <i>Lactobacillus acidophilus</i> and <i>Lactobacillus helveticus</i>. |
| first_indexed | 2024-03-11T05:01:54Z |
| format | Article |
| id | doaj.art-3f6bc2ac68d04c149e6340d7c772726b |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T05:01:54Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-3f6bc2ac68d04c149e6340d7c772726b2023-11-17T19:10:44ZengMDPI AGFermentation2311-56372023-04-019435610.3390/fermentation9040356The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i>Norma Angélica Bolívar-Jacobo0Raúl Alberto Reyes-Villagrana1Gerardo Pavel Espino-Solís2Ana Luisa Rentería-Monterrubio3Martha María Arévalos-Sánchez4Rogelio Sánchez-Vega5Eduardo Santellano-Estrada6David Chávez-Flores7América Chávez-Martínez8Facultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoConsejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Col. Benito Juárez, Ciudad de Mexico 03940, MexicoFacultad de Medicina y Ciencias Biomédicas, Universidad Autónoma de Chihuahua, Circuito Universitario, Campus ll, Chihuahua 31109, MexicoFacultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoFacultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoFacultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoFacultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario, Campus ll, Chihuahua 31125, MexicoFacultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, MexicoAn ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of <i>Lactobacillus acidophilus</i> and <i>helveticus</i> were studied. The use of an ultrasound decreased the Lag phase and increased the maximum growth potential; however, the effect depended on the amplitude used. For both probiotics, the β-galactosidase activity increased in the treatments with a 20% amplitude—3 min and 30% amplitude—but decreased in the treatment with a 40% amplitude—3 min in comparison to the values found in the control treatment. The two probiotics showed a decrease in the protein concentration when compared with the control treatment. Both probiotics presented the lowest values of proteolysis in the treatments with a 30% amplitude—3 min. Lactic, acetic, and citric acids were the organic acids that were present in the highest concentration and formic acid was not detected in either of the two probiotics. It can be concluded that the ultrasound amplitude has a noticeable influence on the growth and fermentation profiles of both probiotics. The results from this study could be used in subsequences investigations to enhance the postbiotic production of <i>Lactobacillus acidophilus</i> and <i>Lactobacillus helveticus</i>.https://www.mdpi.com/2311-5637/9/4/356ultrasound<i>Lactobacillus acidophilus</i>Lactobacillus helveticuskinetic growthfermentative activity |
| spellingShingle | Norma Angélica Bolívar-Jacobo Raúl Alberto Reyes-Villagrana Gerardo Pavel Espino-Solís Ana Luisa Rentería-Monterrubio Martha María Arévalos-Sánchez Rogelio Sánchez-Vega Eduardo Santellano-Estrada David Chávez-Flores América Chávez-Martínez The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> Fermentation ultrasound <i>Lactobacillus acidophilus</i> Lactobacillus helveticus kinetic growth fermentative activity |
| title | The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> |
| title_full | The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> |
| title_fullStr | The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> |
| title_full_unstemmed | The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> |
| title_short | The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of <i>Lactobacillus Acidophilus</i> and <i>Lactobacillus Helveticus</i> |
| title_sort | effects of a high intensity ultrasound on the fermentative activity and kinetic growth of i lactobacillus acidophilus i and i lactobacillus helveticus i |
| topic | ultrasound <i>Lactobacillus acidophilus</i> Lactobacillus helveticus kinetic growth fermentative activity |
| url | https://www.mdpi.com/2311-5637/9/4/356 |
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