In Mexico, there is a great variety of traditional fermented beverages of pre-Hispanic origin, which are prepared from vegetables and fruits. Its consumption has been associated with improved human health, such as Tepache, which is prepared from pineapple peels and by adding tibicos, and that although it has been used for curative purposes, just a few studies allow defining that their benefits are owed; however, it is thought that the benefits could be associated with the presence of microorganisms (probiotics), which carry out the fermentation and which remain viable in the beverage when ingested. So, the aim of this study was to evaluate in vitro the probiotic potential of microorganisms isolated from Tepache and tibicos. In this investigation, 44 microorganisms (17 lactic acid bacteria (LAB) and 27 yeast) from Tepache and tibicos (9 and 35, respectively) were isolated. A preselection was made for LAB based on the structure of the cell wall (Gram-positive) and absence of catalase, while yeasts were preselected by the growth parameters at 37 °C. A survival test at pH 2 and bile salts allowed the selection of a total of 12 microorganisms, of which 1 was molecularly identified as Lactobacillus paracasei (CT12B), 8 as Saccharomyces cerevisiae (CT02L, CT32L, CT1L, GT3L, CT41L†, GT31L†, GT41L†, and GT42L†), 2 as Saccharomyces paradoxus (Tep1L and Tep4L), and 1 as Saccharomycodes ludwigii (Tep5L), these last two are for the first time reported in Tepache. All of them were able to survive under conditions that simulate the gastrointestinal tract, to adhere to mucin in high percentages and they did not present hemolysis. Furthermore, the 11 yeasts showed an important capacity to inhibit the DPPH radical, they did not degrade mucin, they were able to resist osmotic stress, they remained active from 10 to 37 °C, and they were inhibited with nystatin. For its part, Lactobacillus paracasei (CT12B) was sensitive to 3 clinically important antibiotics, resistant to nisin, and presented the ability to produce compounds that can inhibit harmful bacteria and filamentous fungi. According to the results, isolates can be considered microorganisms with probiotic potential. In addition to pointing to tibicos and Tepache as a source of microorganisms with probiotic characteristics, which could generate benefits for the health of the host, including the prevention of diseases related to reactive oxygen species and infections generated by pathogenic bacteria.

Tepache: A pre-Hispanic fermented beverage as a potential source of probiotic microorganisms

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.