Effect of the Flash Vacuum Expansion (FVE) Process on the Response of Limosilactobacillus fermentum J24 to the Metabolism of Sugars and Organic Acids During the Development of a Papaya-Based Drink

The flash vacuum expansion (FVE) process is an unconventional technology that enables the generation of fruit purees by altering the state of the water stored in the vacuoles. The plant tissue is subjected to an increase in temperature (from 25 to 54 °C) while maintaining a constant pressure (101.3 kPa). The temperature and pressure are then rapidly reduced (25 °C and 5 kPa, respectively). This promotes the conversion of water from liquid to gas, increasing its volume, which causes cell rupture and efficiently releases cellular components, including compounds stored in the vacuole. Furthermore, fermentation with lactic acid bacteria (LAB) is a biotechnological strategy that allows the generation of beverages with specific characteristics derived from the metabolism of LAB. LAB are capable of consuming sugars as an energy source and producing organic acids as a means of defense against microbial competitors. This research analyzes the effect of the FVE process and the genetics of Limosilactobacillus fermentum J24 on sugars and organic acids in a papaya-based beverage. During the production of papaya puree, FVE affects the concentration of sugars and organic acids, leading the bacteria to a different metabolic response than when FVE is not used for papaya puree production. Limosilactobacillus fermentum J24 was found to activate genes that confer high potential for use in the fermentation of plant-based matrices, although it was isolated from cheese.