Optimization of the Development of a Lactic Acid Bacteria Inoculum in Pumpkin Juice for Potential Applications in the Fermentation of Plant-Based Matrices
Year: 2026
Type: article
Abstract: The objective of this study was to evaluate the effect of the carbon source (CS), the nitrogen source (NS), the percentage of pumpkin (PJ) in the juice, and heat treatment (TT) on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, in order to develop an inoculum adapted to a plant-based matrix. The experimental process included a screening design, maximum rise trajectory, and response surface optimization, supplemented by principal component analysis (PCA). Cell viability was determined by microbiological count (CFU/mL) and expressed as the logarithmic increase in cell viability (LIV). The screening identified CS, NS, and PJ as significant factors (p = 0.003). The optimization predicted a maximum LVI of 8.17 with 8.0% CS, 7.26% NS, and 7.28% PJ. The model had an R2 of 89.22% and a standard error of less than 10%. PCA explained 79.81% of the variability through two components (PC1 = 61.02% and PC2 = 18.80%), associating PC1 with conductivity, salinity, and suspended solids, and PC2 with pH, total solids, and titratable acidity, demonstrating the relationship between microbial growth and physicochemical changes during fermentation.
Source: AgriEngineering
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,930
OpenAlex ID: W7212230893