Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium

Abstract

The aim of this study was to investigate the changes of quality attributes of Prunus mume fruits during deacidification using the fermentation of Lactobacillus fermentium. Results of HPLC analysis showed that the sucrose and glucose were dominant sugars, and citric acid was dominant organic acids in P. mume fruits. The level of citric acid reaches 39.3 g/kg, and yet the sucrose and glucose content in the P. mume fruits was very lower, which were 2.16 and 0.66 g/L, respectively. After 8 d of fermentation, sugar and citric acid in the P. mume fruits was completely consumed, and the total phenolics, antioxidant activity (oxygen radical absorbance capacity value), and sarcocarp firmness retained 64.4%, 70.0%, 62.6%, respectively. Also, the viability counts of L. fermentium in fermentation broth increased slowly, which were near 8.0 lg CFU/mL after 8 d of fermentation at 30 °C. Overall, fermentation with L. fermentium can be applied in deacidification of P. mume fruits, and also the fermented P. mume fruits can meet the standard to be further processed into prune or sauces, and the fermentation broth of P. mume fruits with L. fermentium have a good prospect in the development of probiotic beverage.

Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

“…(2) with that of P. mume fruit reported by others [2,19]. Citric acid and malic acid are the two most abundant acids, and they account for more than 90% of total acid content in P. mume fruit [18] and more than 85% of total acid content in umezu in this study (Table 2).…”

“…Generally, the total titratable acid of P. mume fruits could be as high as 6.0-7.0% on a fresh weight basis, though its profile is diversified [2]. Organic acids, with high polarity, are hydrophilic compounds and very stable in solution [19]. Chen et al [18] detected seven organic acids in P. mume by HPLC.…”

Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

“…Most notably, L. plantarum was shown to release bound phenolics from cereals (Hole et al 2012). Yu et al (2015) also reported an increase of total phenolic contents from 130 to 160 mg GAE/kg in Prunus mume fruits throughout LAB fermentation.…”

Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

“…Total phenolic contents were higher at 25 o C from the starting point to 45 days. After then, total phenolics were higher at 15 o C than 25 o C. Yu et al (14) reported the changes in the total phenolics in Prunus mume fruits and fermentation broth at 30 o C after the inoculation with Lactobacillus fermentium into blanched Prunus mume fruits. Water-soluble phenolics rapidly decreased in Prunus mume fruits for the initial 2 days, whereas it increased in the fermentation broth.…”

“…Correlation coefficients were higher in the extracts soaked with the fruit for one year. Yu et al (14) reported that the total phenolics contents and antioxidant capacity (ORAC value) were correlated in the fermented broth of Prunus mume fruits. In addition, previous investigations have found a good correlation between antioxidant activity and total phenolics in various fruit fermented products (16,19,20).…”