Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Abstract

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture

“…It has been demonstrated that lactic acid bacteria (LAB) can consume sugars as carbon sources to produce different metabolites, such as lactic acid, anti-hypertensive peptides, and exopolysaccharides [ 6 , 8 , 9 ]. Phenolics have been suggested to enhance the nutrition and sensory properties of fruit and vegetable products, and convert polyphenols to phenolic acids with lower molecular weight, which become more bioactive [ 8 , 10 , 11 ].…”

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage

“…As shown in Table 1 , there is no significant difference in the total sugar concentration among all analysed liqueurs, which can be explained by the different ratios of individual sugars (glucose, fructose and sucrose) in apple, chokeberry and beetroot pomace. Indeed, the absence of sucrose in cultivated black chokeberries is an important characteristic of its sugar profile ( 33 ), while beetroot is a valuable source of sucrose and a scarce source of glucose and fructose ( 34 ). In the case of the apple-based samples (apple, apple with chokeberry and apple/beetroot pomace liqueurs), the concentration of fructose was higher than glucose, which is in agreement with a previous study ( 35 ).…”

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

“…The silage includes probiotic bacteria, i.e., bacteria that have a beneficial effect on the host’s health by changing the host’s microflora. Only a product containing live microbial cells can be a probiotic, which, after colonization in the human body, will contribute to the improvement of human health with their presence [ 7 , 8 , 9 ]. Fruit and vegetable products, such as fermented vegetable juices or pickled vegetables and fruits, are an excellent source of probiotics.…”

“…Fruit and vegetable products, such as fermented vegetable juices or pickled vegetables and fruits, are an excellent source of probiotics. Additionally, their advantage is the fact that they can be consumed by people with lactose intolerance for whom dairy products are unsuitable [ 7 , 8 , 9 ].…”