Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.
cherry juice
dairy and plant isolates
fermentation
lactic acid bacteria (LAB)
volatile and phenolic compounds
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
22 Jan 2019
22 Jan 2019
Historique:
received:
21
11
2018
revised:
08
01
2019
accepted:
16
01
2019
entrez:
26
1
2019
pubmed:
27
1
2019
medline:
10
4
2019
Statut:
epublish
Résumé
Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. The growth ability of Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (
Sections du résumé
BACKGROUND
BACKGROUND
Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported.
METHODS
METHODS
The growth ability of
RESULTS
RESULTS
Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in
CONCLUSION
CONCLUSIONS
Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (
Identifiants
pubmed: 30678152
pii: nu11020213
doi: 10.3390/nu11020213
pmc: PMC6412669
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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