Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria

Yuasa, Masahiro; Shimada, Ami; Matsuzaki, Ayumi; Eguchi, Ayaka; Tominaga, Mihoko

doi:10.1016/j.fbio.2020.100810

Cited by 37 publications

(21 citation statements)

References 26 publications

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“…Probiotics are living microorganisms and potential functional foods, which have a positive impact on the human body by improving the microbial balance in the human intestine ( 1 ). Lactic acid bacteria (LAB) are important probiotics, and they are often used in yogurt and other dairy products.…”

Section: Introductionmentioning

confidence: 99%

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Yang¹,

Sun²,

Gao³

et al. 2022

Front. Nutr.

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Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.

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Section: Introductionmentioning

confidence: 99%

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Yang¹,

Sun²,

Gao³

et al. 2022

Front. Nutr.

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show abstract

“…However, probiotic studies have spread to nondairy food research areas such as fermented meat (Aguero et al , 2020), fruit juice (Pereira and Rodrigues, 2018) and cereals (Salmerón, 2017). It was also observed that if the minimum number of keyword threshold is decreased to two, nondairy keywords such as fruit, fermented sausage, kimchi, okava and dahi appear, and they have been studied in recent years (Gupta et al , 2018; Hernández-Alcántara et al , 2018; Jang et al , 2018; Kumar et al ,2018; Yuasa et al , 2021). Similarly, the probiotic potential of other cereal and plant based fermented foods can be searched in the future years more comprehensively.…”

Section: Resultsmentioning

confidence: 99%

Worldwide research tendencies on probiotics in food science: 1993 to 2021

Albayrak

Duran

2021

BFJ

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PurposeThis study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and determine gaps and present future projections.Design/methodology/approachA total of 1,301 scientific documents retrieved from Scopus database dated from 1993 to 2021 were analyzed by using bibliometric and scientometric tools.FindingsThe most influencer journals, leading countries and hotspots were identified by scientometric mapping. “Lactic acid bacteria”, “lactobacillus”, “lactobacillus plantarum”, “viability”, “functional foods” and “microencapsulation” were the top keywords that indicate main emerging areas. After a clear understanding of the current situation, future directions can be better projected. Therefore, investigating new probiotic microorganisms with advanced health promoting properties, adapting the new organisms to various food formulations, identifying the probiotic potential of unexplored traditional fermented foods and developing of nondairy probiotic foods can be the studies of the future.Research limitations/implicationsProbiotic concept has been revised during years and valuable knowledge has been accumulated over past decades. The findings demonstrate the development and trends of probiotic related food science researches. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis and guide future works to fill the identified gaps.Originality/valueThe probiotic concept has been revised for years and valuable knowledge has been accumulated. Within the expanding literature, scientometric and bibliometric analysis will provide valuable contribution for identifying the main patterns, analyzing current trends, determining gaps and presenting future projection. This work presents detailed analysis to determine tendencies in probiotic research in food science.

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“…The unfermented group ingested abalone viscera powder with high lipid content, which may have resulted in high levels of triglycerides and total cholesterol in the blood. L. pentosus is a plant lactic acid bacterium that shows probiotic effects and is reported to be resistant to gastrointestinal conditions in vitro ( Yuasa, Shimada, Matsuzaki, Eguchi, & Tominaga, 2021 ; Zielińska). The cholesterol-lowering mechanisms of Lactobacillus strains include the ability to bind to cholesterol in the small intestine and via the bile salt hydrolase (BSH) involved in the deconjugation of bile salts in the enterohepatic circulation ( Anandharaj, Sivasankari, & Rani, 2014 ).…”

Section: Discussionmentioning

confidence: 99%

Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition

Yamanushi

Shimura²,

Nagai

et al. 2022

Food Chemistry: X

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Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria

Cited by 37 publications

References 26 publications

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Worldwide research tendencies on probiotics in food science: 1993 to 2021

Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition

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