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Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage

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cris.virtual.author-orcid0000-0002-7496-0325
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cris.virtualsource.author-orcida2287f7b-73f4-4e60-9df6-9b6ddac0d546
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dc.abstract.enHigh-protein beverages are valued for their health benefits, but they face threats from toxigenic fungi and mycotoxins This study developed a novel, functional high-protein beverage (HPB) by synergistically combining whey protein concentrate (WPC), fermented by specific bacteria, with Physalis peruviana (golden berry) powder (at a 1:5; w/w). Three bacterial strains—Lactobacillus plantarum (BS-2), L. pentosus (BS-1), and L. paracasei (BS-3)—were involved for the fermentation, individually and in combinations. Fortification with golden berry significantly enhanced the phytochemical profile, increasing phenolic content (22.97 ± 0.56 mg GAE/g), flavonoids (97.15 ± 2.58 mg QE/g), and antioxidant capacity compared to the control. The BS-2 strain exhibited the strongest antifungal activity, inhibiting fungal growth by 53.8 ± 0.41% and completely suppressing the aflatoxin B2 production by Aspergillus parasiticus. Rheological analysis showed that BS-2 and the three-strain mixture significantly increased viscosity (p < 0.05), enhancing beverage stability. Sensory evaluation (n = 40) revealed that the BS-2 fermented Physalis-HPB was the most preferred, earning the highest overall score. During 21-day shelf-life tests under fungal challenge, beverages fermented with BS-2 and mixed strains maintained the lowest fungal CFU counts at 4 °C, demonstrating superior microbial stability. These findings show that combining P. peruviana with probiotic fermentation enhances the functional, sensory, and safety qualities of HPBs, suggesting a promising bio-based approach to reduce fungal spoilage and mycotoxin hazards in dairy beverages.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorSoliman, Tarek Nour
dc.contributor.authorBadr, Ahmed Noah
dc.contributor.authorAbu Safe, Feriala A. A.
dc.contributor.authorHoppe, Karolina
dc.contributor.authorShier, Wayne T.
dc.contributor.authorSree, Yehia Hassan Abu
dc.contributor.authorSoliman, Tarik Nour
dc.date.access2025-12-16
dc.date.accessioned2025-12-16T09:57:29Z
dc.date.available2025-12-16T09:57:29Z
dc.date.copyright2025-12-08
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p> High-protein beverages are valued for their health benefits, but they face threats from toxigenic fungi and mycotoxins This study developed a novel, functional high-protein beverage (HPB) by synergistically combining whey protein concentrate (WPC), fermented by specific bacteria, with <jats:italic>Physalis peruviana</jats:italic> (golden berry) powder (at a 1:5; w/w). Three bacterial strains— <jats:italic>Lactobacillus plantarum</jats:italic> (BS-2), <jats:italic>L. pentosus</jats:italic> (BS-1), and <jats:italic>L. paracasei</jats:italic> (BS-3)—were involved for the fermentation, individually and in combinations. Fortification with golden berry significantly enhanced the phytochemical profile, increasing phenolic content (22.97 ± 0.56 mg GAE/g), flavonoids (97.15 ± 2.58 mg QE/g), and antioxidant capacity compared to the control. The BS-2 strain exhibited the strongest antifungal activity, inhibiting fungal growth by 53.8 ± 0.41% and completely suppressing the aflatoxin B <jats:sub>2</jats:sub> production by <jats:italic>Aspergillus parasiticus</jats:italic> . Rheological analysis showed that BS-2 and the three-strain mixture significantly increased viscosity ( <jats:italic>p</jats:italic>  &lt; 0.05), enhancing beverage stability. Sensory evaluation ( <jats:italic>n</jats:italic>  = 40) revealed that the BS-2 fermented <jats:italic>Physalis</jats:italic> -HPB was the most preferred, earning the highest overall score. During 21-day shelf-life tests under fungal challenge, beverages fermented with BS-2 and mixed strains maintained the lowest fungal CFU counts at 4 °C, demonstrating superior microbial stability. These findings show that combining <jats:italic>P. peruviana</jats:italic> with probiotic fermentation enhances the functional, sensory, and safety qualities of HPBs, suggesting a promising bio-based approach to reduce fungal spoilage and mycotoxin hazards in dairy beverages. </jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,9
dc.description.points140
dc.description.versionfinal_published
dc.description.volume15
dc.identifier.doi10.1038/s41598-025-24160-y
dc.identifier.issn2045-2322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6406
dc.identifier.weblinkhttps://www.nature.com/articles/s41598-025-24160-y
dc.languageen
dc.relation.ispartofScientific Reports
dc.relation.pagesart. 43378
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfermented high-protein beverage
dc.subject.enlactic acid bacteria
dc.subject.enanti-aflatoxigenic
dc.subject.enantifungal activity
dc.subject.enhigh-protein beverage characteristics
dc.titleSynergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume15