Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Mirmohammadi, Royaossadat; Zamindar, Nafiseh; Razavi, Seyed Hadi; Mirmohammadi, Mehrosadat; Paidari, Saeed

doi:10.1002/fsn3.2461

Cited by 13 publications

(8 citation statements)

References 55 publications

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“…The production of various organic acids may be the main reason for the decrease in pH [ 26 ]. The above results are supported by the study of Mirmohammadi et al [ 27 ]. They concluded that the pH values of different substrates decrease rapidly within 12 h after fermentation by LAB.…”

Section: Resultssupporting

confidence: 83%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the oat matrix and the effects of fermentation on the contents of the bioactive components of oat, such as β-glucan, polyphenols, flavonoids and volatile compounds at different time (0, 4, 8, 12, 24, 36 and 48 h). After 48 h of fermentation, the number of living L. acidophilus in oat reached 7.05 × 109 cfu/mL, much higher than that of other strains. S. thermophilus retained the greatest β-glucan content, and L. casei had increased total polyphenol and total flavonoid contents. The proportion of free and bound polyphenols and flavonoids in all samples was changed by microbial action, indicating that forms of polyphenols and flavonoids can be transformed during the fermentation process, and the changes varied with different strains. The samples with L. plantarum, L. acidophilus, and L. casei fermentation contained more alcohols, whereas those with S. thermophilus and L. bulgaricus fermentation had more aldehydes, which revealed that the composition of volatile components was related to strains. The results indicate that oat substrate is a good medium for LAB growth. This study provides a reference for the use of different strains to achieve different fermentation purposes and a theoretical basis for the further processing of oat and fermented oat beverages.

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Section: Resultssupporting

confidence: 83%

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Zhang

Wang

et al. 2022

Foods

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“…This can be explained by the gradual degradation of citric acid by lactic acid bacteria. As shown by Mirmohammadi et al [ 57 ], L. plantarum are able to metabolize citric acid as a carbon source during fermentation. C4 aromatic compounds may be the end product of these transformations.…”

Section: Resultsmentioning

confidence: 99%

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Jabłońska‐Ryś

Sławińska

Skrzypczak

et al. 2022

Foods

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The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies.

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“…23,24 Moreover, co-fermentation with two Lactobacillus strains has been demonstrated to be more effective than that of a single strain. 25,26 Cerasus humilis, locally known as Ouli, is a unique functional fruit and medicinal resource in China. The fruit of C. humilis has a unique sweet and sour flavor and is rich in vitamins, amino acids, flavonoids, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

“…23,24 Moreover, co-fermentation with two Lactobacillus strains has been demonstrated to be more effective than that of a single strain. 25,26…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

Li¹,

Chen²,

Guo³

et al. 2023

Food Funct.

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Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Cited by 13 publications

References 55 publications

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

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