Cactus pear (Opuntia ficus-indica) cladode extracts as a growth medium for Lactobacillus species: the case of Lactobacillus reuteri and Lactobacillus mali

Author:

Yaekob Ashenafi TeklayORCID,Kasegn Melaku Mekonen,Mesele Etsay,Haftu Samson Zemikael,Gebremeskel Asqual Zeslassie,Gebrelibanos Tesfakiros Semere

Funder

Mekelle University

Publisher

Springer Science and Business Media LLC

Reference30 articles.

1. Acosta-Piantini E, Rodríguez-Díez E, Chavarri M, Lopez-de-Armentia I, Villaran MC, Lombraña JI (2023) Preparation of Hydrolyzed Sugarcane Molasses as a low-cost medium for the Mass production of probiotic Lactobacillus paracasei ssp. Separations 10(33):1–13. https://doi.org/10.3390/separations10010033

2. Andreu-Coll L, García-Pastor ME, Valero D, Amorós A, Almansa MS, Legua P, Hernández F (2021) Influence of storage on physiological properties, chemical composition, and bioactive compounds on cactus pear fruit (Opuntia ficus-indica (L.) Mill). Agriculture 11(62):2–10. https://doi.org/10.3390/agriculture11010062

3. Berisvil AP, Astesana DM, Zimmermann JA, Frizzo LS, Rossler E, Romero-Scharpen A, Olivero CR, Zbrun MV, Signorini ML, Sequeira GJ, Drago SR (2021) Low-cost culture medium for biomass production of lactic acid bacteria with probiotic potential destined to broilers. Revista FAVE. Sección Ciencias Vet 20(1):1–9. https://doi.org/10.14409/favecv.v20i1.9978

4. Bolivar-Jacobo NA, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Santellano-Estrada E, Tirado-Gallegos JM, Chávez-Martínez A (2023) Culture Age, Growth Medium, Ultrasound Amplitude, and time of exposure influence the kinetic growth of Lactobacillus acidophilus. Fermentation 9(63):1–11. https://doi.org/10.3390/fermentation9010063

5. Colombo M, Evelyn A, Oliveira ZD, Fernandes A, Carvalho D, Augusto L (2014) Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk. Food Microbiol 39(2014):89–95. https://doi.org/10.1016/j.fm.2013.11.008

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