Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

Isas, Ana Sofía; Mariotti-Celis, María Salomé; Correa, Jose Ricardo Perez; Fuentes, Eduardo; Rodríguez, Lyanne; Palomo, Iván; Mozzi, Fernanda; Nieuwenhove, Carina Van

doi:10.1016/j.foodres.2020.109729

Cited by 48 publications

(17 citation statements)

References 75 publications

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“…In particular, fermented fruit beverages are unique products in which the nutritive characteristics of fruits are combined with the health and safety properties of LAB. To date, several fruits have been proved to be suitable for fermentation by different starter cultures (Di Cagno et al, 2010;Di Cagno, Filannino, & Gobbetti, 2017;Fessard et al, 2017;Isas et al, 2020;Veron, Di Risio, Isla, & Torres, 2017). In this context, Se bioenrichment of fruit juices would provide an essential micronutrient to a novel, low caloric, dairy-free fermented food product.…”

Section: Discussionmentioning

confidence: 99%

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Crespo

Gaglio

Martínez

et al. 2021

LWT

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Section: Discussionmentioning

confidence: 99%

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Crespo

Gaglio

Martínez

et al. 2021

LWT

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“…Studies on the addition of cherry juice to dairy products are limited. The result can be explained that, since cherry juice contains amounts of glucose and fructose (glucose = 4.32 mg/100 g, fructose = 5.13 mg/100 g), so adding it to kefir strengthens the growth and activity of bacteria and as a consequence, GABA production has increased (Bintsis, 2018;Isas et al, 2020). On the other hand, because cherry juice is acidic in nature (pH 3.36), adding too much of it can disrupt the pH of the environment and make it unfavorable for bacterial activity.…”

Section: Investigation Of Variables Effect and Interaction Between Them On The Responsementioning

confidence: 99%

Gamma aminobutyric acid (GABA) production using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633) in the cherry‐kefir beverage

Gharehyakheh

2021

J. Food Process. Preserv.

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Gamma-aminobutyric acid (GABA) is one of the most important neurotransmitter inhibitors in the mammalian nervous system. This valuable substance is a non-protein and four-carbonic amino acid, which is made from glutamic acid (or its derivatives salts) by the glutamate decarboxylase enzyme (GAD) (Knoflach et al., 2018). Forenamed enzyme is present in many LAB (lactic acid bacteria) species of bacteria (Vo & Park, 2019).There are also many cultivated plants like tomato (Sharafi

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“…Using culture-dependent enrichment strategies and classical selection on agar media for LAB, the presence of the genera Apilactobacillus , Enterococcus , Furfurilactobacillus , Lactiplantibacillus , Leuconostoc , Limosilactobacillus , Pediococcus , and Weissella has been shown. However, fruit and fruit juice fermentations not only might deliver a good opportunity to save fruits from low-quality grading and decay due to overproduction, and thus from food losses, but it is also aligned with consumer trends toward the consumption of healthier, fresh-like, high-nutritional-value, ready-to-eat or –drink fermented foods and beverages, including plant-based, non-dairy and non-alcoholic beverages ( Di Cagno et al, 2013 , 2016a ; Randazzo et al, 2016 ; De Roos and De Vuyst, 2018 ; Isas et al, 2020 ; Crespo et al, 2021 ; Gaglio et al, 2021 ). Fruit losses occur in particular in countries overproducing fruits, including tropical fruits grown in the Northern part of Argentina, which represent important crops for the region’s agricultural sector ( Ruiz Rodríguez et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

et al. 2022

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The fiber, vitamin, and antioxidant contents of fruits contribute to a balanced human diet. In countries such as Argentina, several tropical fruits are witnessing a high yield in the harvest season, with a resulting surplus. Fruit fermentation using autochthonous starter cultures can provide a solution for food waste. However, limited knowledge exists about the microbiota present on the surfaces of fruits and the preceding flowers. In the present exploratory study, the microbiomes associated with the surfaces of tropical fruits from Northern Argentina, such as white guava, passion fruit and papaya were investigated using a shotgun metagenomic sequencing approach. Hereto, one sample composed of 14 white guava fruits, two samples of passion fruits with each two to three fruits representing the almost ripe and ripe stage of maturity, four samples of papaya with each two to three fruits representing the unripe, almost ripe, and ripe stage of maturity were processed, as well as a sample of closed and a sample of open Japanese medlar flowers. A considerable heterogeneity was found in the composition of the fruits’ surface microbiota at the genus and species level. While bacteria dominated the microbiota of the fruits and flowers, a small number of the metagenomic sequence reads corresponded with yeasts and filamentous fungi. A minimal abundance of bacterial species critical in lactic acid and acetic acid fermentations was found. A considerable fraction of the metagenomic sequence reads from the fruits’ surface microbiomes remained unidentified, which suggested that intrinsic species are to be sequenced or discovered.

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Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

Cited by 48 publications

References 75 publications

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

Gamma aminobutyric acid (GABA) production using Lactobacillus sp. Makhdzir Naser‐1 (GQ451633) in the cherry‐kefir beverage

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

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