Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products

Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 from fermented cereals were isolated and their properties (carbohydrate metabolism, gas production, ability to survive at a low pH values, growth performance at different temperatures, antimicrobial properties against Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, Salmonella enterica, Corynebacter spp, Klebsiella pneomoniae, Enterococcus faecalis, Bacillus cereus, Proteus mirabilis, Clostridium spp., Streptococcus spp., resistance to antibiotics, and reducing properties for aflatoxin Bl, ochratoxin A, HT-2 toxin, T-2 toxin, zearalenone) were evaluated. Also, the possibilities to use dairy by-products for biomass growth and encapsulation were investigated. The isolated strains can ferment a broad spectrum of carbohydrates, are tolerant to a low pH values, susceptible to antibiotics and can inhibit the growth of a wide spectrum of pathogenic bacteria. Both strains are good candidates (by using 3% of the mixture of both strains) for the reduction of mycotoxins; these additional properties promote their broader application in the food sector. Whey enriched with 2.5% glucose, 2.0% yeast extract and 0.5% sucrose represents an appropriate alternative substrate for LUHS135 and LUHS244 multiplication and encapsulation, facilitating the production on the industrial scale.