Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum

Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. hon...

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Autores principales:	Nutter, J., Fritz, R., Iurlina, M.O., Saiz, A.I.
Formato:	JOUR
Materias:	Flavonoids Honey Lactobacillus fermentum Pediococcus pentosaceus Phenolic compounds
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v70_n_p309_Nutter
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_00236438_v70_n_p309_Nutter2023-10-03T14:34:21Z Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum Nutter, J. Fritz, R. Iurlina, M.O. Saiz, A.I. Flavonoids Honey Lactobacillus fermentum Pediococcus pentosaceus Phenolic compounds Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system. © 2016 Elsevier Ltd. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v70_n_p309_Nutter
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Flavonoids Honey Lactobacillus fermentum Pediococcus pentosaceus Phenolic compounds
spellingShingle	Flavonoids Honey Lactobacillus fermentum Pediococcus pentosaceus Phenolic compounds Nutter, J. Fritz, R. Iurlina, M.O. Saiz, A.I. Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
topic_facet	Flavonoids Honey Lactobacillus fermentum Pediococcus pentosaceus Phenolic compounds
description	Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system. © 2016 Elsevier Ltd.
format	JOUR
author	Nutter, J. Fritz, R. Iurlina, M.O. Saiz, A.I.
author_facet	Nutter, J. Fritz, R. Iurlina, M.O. Saiz, A.I.
author_sort	Nutter, J.
title	Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_short	Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_full	Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_fullStr	Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_full_unstemmed	Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_sort	effect of prosopis sp. honey on the growth and fermentative ability of pediococcus pentosaceus and lactobacillus fermentum
url	http://hdl.handle.net/20.500.12110/paper_00236438_v70_n_p309_Nutter
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Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum

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