Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluat...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-10-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2020.560684/full |
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| author | Alberto Niccolai Kaja Bažec Liliana Rodolfi Liliana Rodolfi Natascia Biondi Emil Zlatić Polona Jamnik Mario R. Tredici |
| author_facet | Alberto Niccolai Kaja Bažec Liliana Rodolfi Liliana Rodolfi Natascia Biondi Emil Zlatić Polona Jamnik Mario R. Tredici |
| author_sort | Alberto Niccolai |
| collection | DOAJ |
| description | The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL–1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L–1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L–1, respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages. |
| first_indexed | 2024-12-14T09:59:46Z |
| format | Article |
| id | doaj.art-cafb664554aa432593289e805e5d14e0 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-14T09:59:46Z |
| publishDate | 2020-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-cafb664554aa432593289e805e5d14e02022-12-21T23:07:18ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-10-011110.3389/fmicb.2020.560684560684Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free BeveragesAlberto Niccolai0Kaja Bažec1Liliana Rodolfi2Liliana Rodolfi3Natascia Biondi4Emil Zlatić5Polona Jamnik6Mario R. Tredici7Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, ItalyDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, SloveniaDepartment of Agriculture, Food, Environment and Forestry, University of Florence, Florence, ItalyFotosintetica & Microbiologica S.r.l., Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry, University of Florence, Florence, ItalyDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, SloveniaDepartment of Agriculture, Food, Environment and Forestry, University of Florence, Florence, ItalyThe main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL–1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L–1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L–1, respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.https://www.frontiersin.org/articles/10.3389/fmicb.2020.560684/fulllactic acid fermentationspirulinavegetal soybean drinkproteinsantioxidantsdigestibility |
| spellingShingle | Alberto Niccolai Kaja Bažec Liliana Rodolfi Liliana Rodolfi Natascia Biondi Emil Zlatić Polona Jamnik Mario R. Tredici Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages Frontiers in Microbiology lactic acid fermentation spirulina vegetal soybean drink proteins antioxidants digestibility |
| title | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages |
| title_full | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages |
| title_fullStr | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages |
| title_full_unstemmed | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages |
| title_short | Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages |
| title_sort | lactic acid fermentation of arthrospira platensis spirulina in a vegetal soybean drink for developing new functional lactose free beverages |
| topic | lactic acid fermentation spirulina vegetal soybean drink proteins antioxidants digestibility |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2020.560684/full |
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