Agave bagasse cookies as a carbon source for lactic acid bacteria

Abstract

AbstractCurrently, the Agave genus has a high economic importance because due to the products that can be obtained from these plants, with alcoholic beverage production being the most common use. The principal storage carbohydrates of agave are fructans. In this study, the utilization of Agave salmiana (green agave) and Agave atrovirens (ashy agave) bagasse cookies as a carbon source by lactic acid‐producing bacteria (LAB), as well as the acceptability of cookies by consumers was evaluated. The cookies were manufactured and digested in vitro, and fermentation by LAB was performed to evaluate pH changes, bacterial growth, and relative carbohydrate intake. The results showed that the bacteria assimilated the digested agave cookies as a carbon source, and there was no significant difference in the pH of both agave bagasse and the growth of Lacticaseibacillus casei. The highest bacterial growth of the L. lactis was observed at 12 h with green bagasse cookies. The results obtained in the present study demonstrate the potential of agave bagasse to be used as functional food ingredients.