Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

Ricci, Annalisa; Cirlini, Martina; Levante, Alessia; Dall’Asta, Chiara; Galaverna, Gianni; Lazzi, Camilla

doi:10.1016/j.foodres.2017.11.042

Cited by 124 publications

(104 citation statements)

References 51 publications

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“…Indeed, the chemical characteristics of fruits (e.g. pH and the concentration of sugars and organic acids) make them a hostile environment for the microorganisms …”

Section: Methodssupporting

confidence: 87%

“…pH and the concentration of sugars and organic acids) make them a hostile environment for the microorganisms. 23 The bacterial cultures, maintained as frozen stocks (−80 ∘ C) in Man Rogosa Sharpe (MRS) medium (Oxoid, Milan, Italy), supplemented with 150 mL L −1 glycerol, were propagated three times in MRS medium. The inoculum size was 30 mL L −1 , and temperature was fixed at 30 ∘ C for L. plantarum and 37 ∘ C for L. casei, L. rhamnosus and L. paracasei, with an incubation time of 15 h. All bacterial strains used belong to the collection of the Department of Food and Drug of the University of Parma.…”

Section: Microbial Strains Used For Fermentationmentioning

confidence: 99%

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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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“…Indeed, the chemical characteristics of fruits (e.g. pH and the concentration of sugars and organic acids) make them a hostile environment for the microorganisms …”

Section: Methodssupporting

confidence: 87%

Section: Microbial Strains Used For Fermentationmentioning

confidence: 99%

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

et al. 2019

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“…Previous studies found that oregano oil could prevent diarrhea in weaned pigs caused by Escherichia coli and improve overall body weight gain and health [14]. Methyl salicylate is also an essential oil extracted from the leaves of holly and was found to have bactericidal and bacteriostatic effects in previous studies [15]. However, little information was available on the effect of methyl salicylate on the intestine health and growth performance of weaning piglets.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation with Combination of Tributyrin and Essential Oil on Gut Health and Microbiota of Weaned Piglets

Zhang

Zhang²,

Deng

et al. 2020

Animals

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The aim of this study was to determine the effects of dietary inclusion of the combination of tributyrin with oregano or methyl salicylate as a substitute to antibiotics on gut health and microbiota of piglets. A total of 48 weaned crossbred piglets (Duroc × Large White × Landrace, 8.79 ± 0.97 kg, 21 ± 1 d) were randomly allocated to four experimental groups and fed for 4 weeks: the basal diet (Con); the control plus antibiotics (AB); the control plus oregano and tributyrin (OT); and the control plus methyl salicylate and tributyrin (MT). Although a numerical improvement on feed intake, weight gain and feed conversion ratio was observed in the OT and MT as well as the AB group, the difference was not significant (p > 0.05). The OT and MT groups were larger in villus height in the duodenum compared to the Con (p < 0.05), and were larger in relative abundance of Firmicutes/Bacaeroides in the intestine compared to Con and AB groups (p < 0.01). The amount of major different metabolites was 6, 8 and 8 for the AB, OT and MT groups when compared to the Con, respectively. In conclusion, as a substitute for antibiotics the inclusion of the combination of tributyrin with either oregano or methyl salicylate to the diet of weaned piglets improved the intestinal morphological structure and altered intestinal microbiota and metabolites, which were beneficial to the animal health.

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“…Lactic acid bacteria (LAB) fermentation is an ancient technology of bio-preservation that in the last decade has been extensively applied to vegetable and fruit to increase their consumption. Moreover, following the fermentation, the nutritional value and different organoleptic traits, which are generally compromised during other manufacturing processes, can be improved (Ricci et al, 2018 ). As for other fermented food products, the selection of strains able to perform the conversion of substrate is essential to tailor specific functional or sensorial properties.…”

Section: Introductionmentioning

confidence: 99%

“…To date, the metabolism of phenolics has been investigated, among LAB, mainly for Lactobacillus plantarum (Rodríguez et al, 2009 ; Filannino et al, 2018 ). Even if L. plantarum is the LAB species most used to ferment fruits (Rodríguez et al, 2009 ), a recent study reported that also other species, as Lactobacillus casei and Lactobacillus rhamnosus , may be used in fermentation processes (Ricci et al, 2018 ). These closely related species belonging to the Lactobacillus casei group and representing the most widely researched and applied probiotic species of lactobacilli (Hill et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice

et al. 2018

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In this study, four strains of Lactobacillus casei, as viable cells or cell-free extracts (CFE), were added to elderberry juice in order to evaluate their effect on phenolic and aromatic profile. Two of them were able to grow in juice while the others showed zero-growth. The same strains were lysed and added as extracts in elderberry juice. Multivariate statistical analysis show a separation among samples containing growing cells, non-growing cells, CFE, highlighting the particularities of specific strains. Juices added with CFE presented the highest amount of esters. The strains showing growth phenotype cause an increase of phenyllactic acids. The highest concentration of volatile compounds, particularly of alcohols, terpenes and norisoprenoids (responsible for typical elderberry notes) was observed in samples with strains showing zero-growth. Moreover, a significant increase in anthocyanin content was observed in these samples, suggesting the possible use of Lactobacillus for increasing specific molecules, even for non-multiplying bacterial cell. Considering that this is the first study concerning the use of non-growing cells in fruit juice, the potential of strains is still to be explored and it may have a significant technological application in the development of a microbial collection useful for fruit juice industry.

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Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

Cited by 124 publications

References 51 publications

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

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

Effects of Dietary Supplementation with Combination of Tributyrin and Essential Oil on Gut Health and Microbiota of Weaned Piglets

The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice

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