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<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 <i>Physalis peruviana</i> (golden berry) powder (at a 1:5; w/w). Three bacterial strains—<i>Lactobacillus plantarum</i> (BS-2), <i>L. pentosus</i> (BS-1), and <i>L. paracasei</i> (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&#xa0;mg GAE/g), flavonoids (97.15 ± 2.58&#xa0;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<sub>2</sub> production by <i>Aspergillus parasiticus</i>. Rheological analysis showed that BS-2 and the three-strain mixture significantly increased viscosity (<i>p</i> &lt; 0.05), enhancing beverage stability. Sensory evaluation (<i>n</i> = 40) revealed that the BS-2 fermented <i>Physalis</i>-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&#xa0;°C, demonstrating superior microbial stability. These findings show that combining <i>P. peruviana</i> 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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月8日

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  • Tarek Nour Soliman,
  • Ahmed Noah Badr,
  • Feriala A. A. Abu Safe,
  • Karolina Hoppe,
  • Wayne T. Shier,
  • Yehia Hassan Abu Sree

摘要

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 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.