Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria

Güney, Damla; Güngörmüşler, Mine

doi:10.1007/s12602-020-09710-2

Cited by 29 publications

(21 citation statements)

References 39 publications

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“…Lactic acid and acetic acid are the primary metabolic end products of carbohydrate fermentation during cucumber fermentation by LAB, which lowers the food pH, imbuing it with desirable organoleptic properties and eliminating pathogens, ensuring safety and stability of the final product (Adesulu-Dahunsi et al 2018 ). A significant increase in lactic acid production during anaerobic fermentation of cucumber is associated with the capability of L. plantarum for making substantial lactic acid through its exclusive homofermentative pathway (Güney and Güngörmüşler 2020 ). The production of acetic acid was less than the lactic acid in all inoculated cucumber samples.…”

Section: Discussionmentioning

confidence: 99%

“…Sensory evaluations of the fermented samples were carried out at the end of the process by a panel of 20 healthy individuals, all in the 25–35-year age bracket, half male and half female, all reasonably familiar with tasting pickles and Lacto-fermented products. Sensory attributes (taste, texture, crunchiness, saltiness, sharpness, aroma, flavor, color/appearance, and aftertaste) were evaluated using a 5-point hedonic scale (where 1 = dislike extremely and 5 = like extremely) (Güney and Güngörmüşler 2020 ). The panelists received samples distributed in randomly labeled transparent polypropylene cups that they could try once.…”

Section: Methodsmentioning

confidence: 99%

“…Raw fruits and vegetables constitute foods of high nutritional and functional value with fetching health-promoting effects (Güney and Güngörmüşler 2020 ). Cucumber ( Cucumis sativus ), primarily of Asian origin, has global appeal (Mukherjee et al 2013 ).…”

Section: Introductionmentioning

confidence: 99%

“…However, their ultimate use depends on the competition with the preexisting indigenous microbiota and the sensory attributes expected of the resulting products (Gardner et al 2001 ). Ensuring good probiotic numbers in a fermented vegetable product can be achieved by mixing in prebiotics such as dietary fiber and cellulose or inulin (Güney and Güngörmüşler 2020 ). Historically, fermented vegetables have been a part of the diet of the Pakistani population.…”

Section: Introductionmentioning

confidence: 99%

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Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

et al. 2021

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“…boulardii [93]. Commercially, the most preferred species for lactic acid fermented fruits are those belonging to the genus Lactobacillus and the genus Bifidobacterium [127].…”

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Keșa

Pop

Mudura

et al. 2021

Plants

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

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Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence ofBifidobacteriumspecies, palatability, and shelf life

Alsharafani

Abdullah

Jabur

et al. 2022

Food Science & Nutrition

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Commercial vegetable and fruit juices with probiotics are new functional type of beverages; however, limitations including persistence and impact of probiotic bacteria on palatability and shelf life may prevent their industrial development. This study evaluated the effect of antioxidant compounds (ascorbic acid, astaxanthin, and ginseng) on viability and persistence of Bifidobacterium spp. in Jerusalem Artichoke (JA) juice; and determine the impact of these antioxidants on the sensory (color, texture, flavor, acidity) properties, free reducing sugar (inulin and fructose), and shelf life in the fortified JA juice. Overall, the JA juice fortified with ascorbic acid showed a significant impact on the rate of persistence of two targeted bifidobacterial strains from 1 to 28 days at 5°C. Both strains produced slight acidity in ascorbic acid fortified JA juice as compared to other tested samples. Similarly, the JA juice fortified with ascorbic acid showed a significantly high increase in the total number of bifidobacterial cells of both species, enhanced palatability, and shelf life as compared to astaxanthin and ginseng extract. The quadratic model indicated a strong association between ascorbic acid, ginseng extract, and astaxanthin with a bifidobacterial cell concentration in the fortified JA juices. The Box-Behnken design was considered a feasible analysis for describing fortified JA juice and the rate of viability and persistence of bifidobacteria during 28 days of storage at 5°C in all trials. In conclusion, JA juice fortified with ascorbic acid showed a significant impact on improving the cell viability and persistence of probiotic bacteria, enhanced palatability, and shelf life as compared to other compounds tested.

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Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria

Cited by 29 publications

References 39 publications

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence ofBifidobacteriumspecies, palatability, and shelf life

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