Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Ricci, Annalisa; Cirlini, Martina; Maoloni, Antonietta; Rio, Daniele Del; Calani, Luca; Bernini, Valentina; Galaverna, Gianni; Neviani, Erasmo; Lazzi, Camilla

doi:10.3390/nu11020213

Cited by 77 publications

(66 citation statements)

References 45 publications

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“…Therefore, orange peel allows the growth not only of L. plantarum , but also of the other LAB species assayed. Because all of the strains tested in the present study were isolated from dairy products, it can be confirmed that LAB strains isolated from different niches are able to be adapted to plant matrices …”

Section: Resultsmentioning

confidence: 99%

“…Because all of the strains tested in the present study were isolated from dairy products, it can be confirmed that LAB strains isolated from different niches are able to be adapted to plant matrices. 39 As can be seen in Fig. 3(A), not all strains consumed the same quantity of RS and the consumption speed was different depending on the LAB species.…”

Section: Evaluation Of La Production By Different Lab Strains On Oranmentioning

confidence: 89%

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Orange peels: from by‐product to resource through lactic acid fermentation

et al. 2019

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BACKGROUND Considering the large amounts of by‐products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation. RESULTS Different species of lactic acid bacteria were employed, singly and in co‐culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.65 g kg−1) and yield (0.88 g g−1). The use of Lactobacillus plantarum 285 and Lactobacillus paracasei 4186 in co‐culture produced a comparable amount of lactic acid, showing a better performance than the same strains in single cultures. CONCLUSION Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Evaluation Of La Production By Different Lab Strains On Oranmentioning

confidence: 89%

Orange peels: from by‐product to resource through lactic acid fermentation

et al. 2019

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“…Furthermore, some phenolic compounds, showing antimicrobial activity, can be increased or produced ex novo during lactic acid fermentation [27]. Some studies reported the production of phenyllactic acids from LAB and the antimicrobial activity of these compounds has been widely documented on pathogenic microorganisms [28][29][30].…”

Section: Discussionmentioning

confidence: 99%

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

et al. 2019

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Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

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“…also validated that the utilization of dairy‐ and plant‐derived LAB in the fermentation of cherry juice resulted in the metabolic transformation of several phenolic compounds in the substrate. Specifically, hydroxycinnamic acids such as caffeic and p ‐coumaric acids were metabolized by LAB into dihydrocaffeic acid and p ‐vinylphenol, respectively, by phenolic acid decarboxylases or phenolic acid reductases . Moreover, Valero‐Cases et al .…”

Section: Discussionmentioning

confidence: 99%

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

et al. 2020

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BACKGROUND Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Cherry silverberry (Elaeagnus multiflora Thunb.) is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated. RESULTS Extracts of cherry silverberry fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase‐like property and hydrogen peroxide scavenging activity) and α‐glucosidase and tyrosinase enzyme inhibitory activity as compared with unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained superior total polyphenols (3.78 ± 0.22 mg GAE g−1) and total (0.66 ± 0.12 mg QE g−1) and individual flavonoid contents in comparison with fruits fermented by single cultures and unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and biological activities. CONCLUSIONS This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. © 2020 Society of Chemical Industry

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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Cited by 77 publications

References 45 publications

Orange peels: from by‐product to resource through lactic acid fermentation

Orange peels: from by‐product to resource through lactic acid fermentation

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

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