Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

Bujna, Erika; Farkas, Nikoletta Annamária; Tran, Anh Mai; Sao, Đàm; Nguyen, Quang D.

doi:10.1007/s10068-017-0269-x

Cited by 49 publications

(53 citation statements)

References 31 publications

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“…The probiotics may utilize the sugars to produce organic acids (Goderska, Nowak, & Czarnecki, 2008). Bujna, Farkas, Tran, Sao Dam, and Nguyen (2018) also suggested in one of his studies that a decrease in pH of fruit juices that contains Bifidobacterium lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus could be owing to acid production and bacterial growth.…”

Section: Phmentioning

confidence: 99%

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Afzaal

Saeed

et al. 2019

J Food Process Preserv

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The present study was designed to explicate the effect of encapsulation on the stability of Bifidobacterium bifidum in pasteurized grape juice and in vitro gastrointestinal conditions. Purposely, hydrogel beads were prepared using sodium alginate and K‐carrageenan by internal gelation method. Free and encapsulated probiotics were incorporated in pasteurized grape juice samples. The initial count in grape juice samples with free probiotic cells was calculated as 9.35 log cfu/mL that reduced to 6.58 log cfu/mL after 35 days. Likewise, the probiotic count, that is, in samples containing encapsulated probiotics reduced to a level of 8.51 log cfu/mL and 7.09 log cfu/mL after the mentioned storage period. The number of free viable cells in juice samples was lower than (107 cfu/g) the minimum recommend level. Similarly, the free cells showed a poor survival under simulated gastrointestinal conditions. Furthermore, encapsulation affected the physicochemical (pH, acidity, and Brix) and sensorial characteristics of the juice samples. Practical applications The probiotic delivery through carrier food and under hostile gastrointestinal conditions is a great challenge due to their low survival. The encapsulation technology can be used to protect the target delivery of probiotics. The encapsulation technology is a useful tool for delivering the probiotics for both dairy and nondairy food matrices. Encapsulation also ensures the recommended therapeutic level (1107–108 cfu) during transit and storage.

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Section: Phmentioning

confidence: 99%

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Afzaal

Saeed

et al. 2019

J Food Process Preserv

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“…The potentials of probiotics in fermented FV have been studied and led to the development of starter culture (Xu et al, 2018). Studies have shown successful use of commercial probiotics culture in FV (Bujna, Farkas, Tran, Dam, & Nguyen, 2017). Use of probiotics starter culture for most of the formulations has been a preferred technological approach to minimize variations and to ensure uniformity of the product (Peñas, Martinez-Villaluenga, & Frias, 2017).…”

Section: Probiotics As Starter Culture In Fruits and Vegetable Productsmentioning

confidence: 99%

Characterization, health benefits and applications of fruits and vegetable probiotics

James

Wang

2019

CyTA - Journal of Food

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Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

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“…OGJ contains citric acid and malic acid in concentrations of 5.0 and 1.7 g/l, respectively. Lactic acid bacteria are known to metabolize citric and malic acid, producing lactic acid (Bujna, Farkas, Tran, Mai, & Nguyen, ). During fermentation, changes in the citric acid content of OGJ fermented with L. paracasei (Figure a) were not obvious.…”

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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Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

Cited by 49 publications

References 31 publications

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in pasteurized grape juice

Characterization, health benefits and applications of fruits and vegetable probiotics

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

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