Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their by-products as carbon source

Heliyon

Rukesh Maharjan¹  Chancel Hector Momo Kenfack²  François Zambou Ngoufack³  Pierre Marie Kaktcham⁴  Joel Romial Ngouénam⁵  Edith Marius Foko Kouam⁵ 

[1] Biological Sciences (ICCBS), University of Karachi, Karachi, 75270, Pakistan;Corresponding author.;;Dr. Panjwani Center for Molecular Medicine and Drug Research (PCMD), International Center for Chemical &;H. E. J. Research Institute of Chemistry, International Center for Chemical &Research Unit of Biochemistry, Medicinal Plants, Food Science and Nutrition (URBPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon;

关键词: Tropical fruits;    Lactic acid bacteria;    Technological properties;    By-products;    Lactic acid;   

DOI  :  

来源: DOAJ

【 摘 要 】

The present work was aimed at studying the technological properties of lactobacilli isolated from four tropical fruits (banana, papaya, pineapple, and orange) sold in Dschang (a city of the Menoua Division, West-Cameroon), as well as their ability to produce lactic acid (LA) from by-products of these fruits. After isolation and preliminary identification, homofermentative isolates were investigated for acidifying, amylolytic, cellulolytic activities as well as exopolysaccharides production. The chemical composition of the by-products was determined prior to fermentation assays and the most promising isolates were identified by 16S rRNA gene sequencing. From the 54 homofermentative lactobacilli obtained, 9 isolates were pre-selected based on their higher acidifying activity in MRS-Glucose medium. They all showed amylolytic activity, with the most important activity (54.26 ± 0.10 μg of reducing sugar/ml/min) recorded by isolate O31. Relatively to their cellulolytic activity, isolate 1B9 showed the best activity, displaying a production rate of 7.98 ± 0.40 μg glucose/ml/min, while none of them produced exopolysaccharides. The proximate analysis showed that the fruit-derived by-products contained proteins (0.40 ± 0.06% DM to 1.54 ± 0.06% DM), carbohydrates (61.75 ± 0.75% DM to 71.94 ± 2.02% DM) that are main nutrient needs for bacterial growth. Banana-derived and pineapple-derived by-products showed the highest LA production rates with values, 26.37 ± 0.05 g/l (isolate 3A5) and 26.29 ± 0.38 g/l (isolate 1B9) respectively after 16 h of fermentation. Based on the principal component analysis, isolates O31, 1B9, 3A5, 3A9 and 4O8 were selected as the most promising isolates and were identified as Lactobacillus plantarum strains. According to the obtained results, lactobacilli from tropical fruits displayed properties of commerical interest and can be promising candidates in the valorisation of by-products from tropical fruits through LA production.

【 授权许可】

Unknown