Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional potential, providing a source of carbohydrates, fibers, proteins, lipids, vitamins, and minerals. Furthermore, açai provides several health benefits, including antioxidant activity. Nutritionally enhanced foods have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Probiotics are dietary supplements consisting of live, beneficial microorganisms in the host which improve the intestinal microbiota. The objective of this study was to isolate, identify, and characterize the probiotic potential of an isolated Schleiferilactobacillus harbinensis strain (dubbed Ca12) and provide an optimized bioprocess for its production, using the complete factorial and central rotational compound design to supplement the frozen açai pulp. The isolated strain S. harbinensis Ca12 presented adequate resistance to gastric juice and bile salts, microbial activity against different Candida strains, self-aggregation and coaggregation properties, high adhesion in HT-29 cells, and 35% inhibition of Salmonella in HT-29 cells. When optimized, the cellular biomass production of the S. harbinensis Ca12 strain was approximately 600% higher than the unsupplemented whey, with a production of 3.6 × 1010 CFU mL⁻¹. The S. harbinensis Ca12 strain’s viability in the creamy and traditional frozen açai pulp was shown to be stable for up to 6 months at 20 °C. The impact of this study involved for the first time the S. harbinensis Ca12 described in the Brazilian cocoa pulp with activity against Candida albicans of clinical importance, creating the potential of a new functional food with important benefits to human health as prevention for candidiasis.

亚马逊棕榈浆果（açaí，Euterpe oleracea Mart.）是具有高营养价值和抗氧化活性的水果，引起了消费者的兴趣，推广富含益生菌的果肉。亚马逊棕榈浆果 (açaí, Euterpe oleraceaMart.) 是具有高营养潜力的水果，提供碳水化合物、纤维、蛋白质、脂质、维生素和矿物质的来源。此外，巴西莓还提供多种健康益处，包括抗氧化活性。营养增强食品引起了消费者的兴趣，普及了富含益生菌的果肉。益生菌是一种膳食补充剂，由宿主体内的活的有益微生物组成，可改善肠道微生物群。本研究的目的是分离、鉴定和表征分离的哈尔滨石来乳杆菌的益生菌潜力菌株（称为 Ca12）并为其生产提供优化的生物工艺，使用完整的析因和中心旋转复合设计来补充冷冻的 açai 果肉。分离菌株哈尔滨沙门氏菌Ca12 对胃液和胆汁盐具有足够的抗性，对不同念珠菌菌株具有微生物活性，具有自聚集和共聚集特性，在 HT-29 细胞中具有高粘附性，并且对 HT-29 细胞中的沙门氏菌有 35% 的抑制作用. 优化后，哈尔滨沙门氏菌Ca12 菌株的细胞生物量产量比未添加的乳清高约 600%，产量为 3.6 × 1010 CFU mL ^-1。哈尔滨沙棘Ca12 菌株在奶油和传统冷冻巴西莓果肉中的活力在 20 °C 下可稳定长达 6 个月。这项研究的影响首次涉及巴西可可浆中描述的S. harbinensis Ca12 对具有临床重要性的白色念珠菌的活性，从而创造了一种对人类健康具有重要益处的新型功能性食品作为预防念珠菌病的潜力。