Production of fermented chestnut purees by lactic acid bacteria

The objective of this study was to develop a new chestnut-based puree, in order to seasonally adjust the offer and use the surplus of undersized production, providing, at the same time, a response to the growing demand for healthy and environmentally friendly products. Broken dried chestnuts have been employed to prepare purees to be fermented with six different strains of Lactobacillus (Lb.) rhamnosus and Lactobacillus casei. The fermented purees were characterized by a technological and sensorial point of view, while the employed strains were tested for their probiotic potential. Conventional in vitro tests have indicated the six lactobacilli strains as promising probiotic candidates; moreover, being the strains able to grow and to survive in chestnut puree at a population level higher than 8 log10 CFU/mL along 40 days of storage at 4 °C, the bases for the production of a new food, lactose-free and with reduced fat content, have been laid.

► Procedure for the production of a puree from chestnuts was developed.
► Purees were fermented with six different Lactobacillus rhamnosus and casei strains.
► Fermented purees were characterized by a technological and sensorial point of view.
► Strains employed for fermentation were tested for probiotic potential by in vitro tests.
► The protocol for the production of a new functional food was developed.