Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Wei, Mei; Wang, Shaoyang; Gu, Pan; Ouyang, Xiaoyu; Liu, Shuxun; Li, Yiqing; Zhang, Bolin; Zhu, Baoqing

doi:10.1007/s13197-018-3141-y

Cited by 40 publications

(44 citation statements)

References 35 publications

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“…Among the production processes, lactic acid fermentation is considered as a simple and valuable biotechnology for enhancing those features of fruits (Di Cagno et al., 2013; Swain et al., 2014; Szutowska, 2020). In this regard, the effect of lactic acid fermentation on the texture, color, and composition of many kinds of fruits has been well studied (Di Cagno et al., 2011; Chen et al., 2019; Chen, Ouyang, et al., 2019; Filannino et al., 2013; Li et al., 2021; Muhialdin et al., 2020, 2021; Peng et al., 2021; Ricci et al., 2018; Wei et al., 2018). However, the literatures concerning the lactic acid fermentation of goji berry fruits are scarce (Liu et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

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To study the effect of lactic acid fermentation of goji berry juice on the antioxidant activity and metabolism of sugars, organic acids, and amino acids, four different lactic acid bacteria were adopted in the fermentation and metabolites were analyzed. Results showed that all strains could grow well in goji berry juice and Lactobacillus brevis showed much better growth rate. Malic acid, was significantly metabolized by all bacteria. Lactic acid was detected as the most produced acidic metabolite during the fermentation, especially by Lactobacillus plantarum. In addition, inoculated with lactic acid bacteria could increase the content of biogenic amines and decrease the content of amino acids. Moreover, a significant increase of total polyphenol and antioxidant activity was found by inoculation with Lactobacillus acidophilus. Fermentation could lead to the goji berry juice more darkness, redness, yellowness, and saturation, which was more evident in L. acidophilus and L. plantarum fermented samples. Practical applications Goji (Lycium barbarum) has been cultivated in large scale with more than 200,000 t annual yield of its berry in China. However, a small percentage of them has been used for industrial processing. In the present study, four strains of lactic acid bacteria were used to ferment goji berry juice, and their growth and effect on the quality of the juice were compared. Our results will provide useful information for the development of new goji berry processing products.

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Section: Introductionmentioning

confidence: 99%

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

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“…The adjustment of pH could alter the composition of anthocyanins, leading to a change on the appearance of bog bilberry juice. Recent studies showed that L. plantarums strains could consume malic acid to produce lactic acid in juices with pH < 3.0 made from bog bilberry and sea buckthorn (pH < 3.0) [25,28]. To the best of the authors’ knowledge, there are no published studies to investigate the growth and metabolism of LAB in bog bilberry juice or to evaluate the effect of LAB on the alteration of chemical constituents in bog bilberry juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Chen

Ouyang

Laaksonen

et al. 2019

Foods

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This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria.

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“…Specifically, the sugar:acid ratio of L. paracasei group increased continuously the first 12 hr, so it is worth considering extending the fermentation time to investigate the variation trend of sugar:acid ratio. Malic acid has a harsh mouthfeel, but lactic acid fermentation can convert malic acid into lactic acid, thus significantly reducing the harshness of fruit juice (Wei et al, ). From this point of view, our FOGJ may be more organoleptically acceptable to consumers.…”

Section: Resultsmentioning

confidence: 99%

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Guo

Cao²,

2019

J Food Process Preserv

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Lactic acid fermentation was applied to Ougan juice (OGJ) for the first time. This study was conducted to improve the taste of OGJ by slight lactic acid fermentation. OGJ was separately fermented at 37°C using Lactobacillus plantarum and Lactobacillus paracasei. Results showed that lactic acid bacteria strains can utilize malic acid as a carbon source, without the consumption of sugar. The observed sugar:acid ratio was highest in the L. plantarum group (3.9) that fermented for 6 hr, and in the L. paracasei group (4.5) that fermented for 12 hr, which resulted in improved sensory acceptance (taste, acidity, aroma, color) of OGJ. Moreover, compared with unfermented OGJ, there were no significant changes (p > 0.05) in total phenolics, total flavonoids, and ascorbic acid (Vc) content in the fermented Ougan juice (FOGJ). Slight lactic acid fermentation also improved the antioxidant activity of OGJ. In particular, neohesperidin and poncirin significantly decreased in L. plantarum group (p < 0.05), while neohesperidin significantly increased in the L. paracasei group (p < 0.05). Overall, slight fermentation with lactic acid bacteria can be used to improve the taste of OGJ, enhancing its quality to a certain extent. Practical applications This study made full use of the metabolic characteristics of lactic acid bacteria and developed a taste balanced fermented Ougan juice, which were an extension of fruits and vegetables deep processing technology and an exploration of new ideas for the research of fermented fruits and vegetables.

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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Cited by 40 publications

References 35 publications

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

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