Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Romas Gruzauskas; Grazina Juodeikiene; João Miguel Rocha; Saulius Bliznikas; Pranas Viskelis; Romas Ruibys; Elena Bartkiene

doi:10.3390/microorganisms8081182

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

Microorganisms. 2020 Aug 3;8(8):1182. doi: 10.3390/microorganisms8081182.

Authors

Egle Zokaityte^{1

2}, Darius Cernauskas^{1

3}, Dovile Klupsaite¹, Vita Lele^{1

2}, Vytaute Starkute^{1

2}, Paulina Zavistanaviciute^{1

2}, Modestas Ruzauskas^{4

5}, Romas Gruzauskas⁶, Grazina Juodeikiene⁶, João Miguel Rocha⁷, Saulius Bliznikas¹, Pranas Viskelis⁸, Romas Ruibys⁹, Elena Bartkiene^{1

2}

Affiliations

¹ Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania.
² Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania.
³ Food Institute, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
⁴ Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania.
⁵ Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT-44307 Kaunas, Lithuania.
⁶ Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
⁷ REQUIMTE-Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal.
⁸ Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Lithuania.
⁹ Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio str. 58, LT-44244 Kaunas, Lithuania.

Abstract

The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive "happy" emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.

Keywords: antimicrobial properties; apple by-products; fermented beverages; galactooligosaccharides; lactic acid bacteria; milk permeate.