Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions

Abstract

In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, Lactobacillus, Gluconobacter, and Acetobacter were the dominant bacteria, and Dekkera and Issatchenkia were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of Lactobacillus and Dekkera was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

“…For example, some case studies analyze the use of functional beverages fermented with different microorganisms to improve their qualities; in this way, a synbiotic is achieved, which is a product that combines the properties of the probiotic and the prebiotic, and the beneficial properties for the health of the beverage with a high content of phenolic compounds [ 191 , 200 ]. These beverages are common in some regions such as China and stand out for a composition of probiotic bacteria and fungi such as Lactobacillus , Issatchenkia, and Saccharomyces, and the abundance of Lactobacillus and Dekkera was potentially related to the antioxidant activity of the traditional fermented blueberry beverages [ 201 ]. Although the content of anthocyanins and phenolic compounds are generally affected due to bacterial metabolism, a reduction in the former is observed, so a reduction in antioxidant capacity is expected [ 202 ].…”

Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

“…In addition, studies have been conducted on red bayberry [35], complex juice fermented smoothie drinks [36], blueberries [37], cantaloupe [38], bacterial microbiota composition [1], and perilla leaves [39].…”