Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Chen, Yuqi; Ouyang, Xiaoyu; Laaksonen, Oskar; Liu, Xiaoyu; Shao, Yuan; Zhao, Huanxin; Zhu, Baoqing

doi:10.3390/foods8100430

Cited by 15 publications

(9 citation statements)

References 62 publications

(80 reference statements)

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“…The L. plantarum C8‐1 strain in the original pH juice (pH 2.67) displayed a continuous growth decrease during the entire process, resulting in a significantly lower strain growth than at the beginning (Figure 1). This was consistent with the growth of Lactobacillus acidophilus at the original pH level but differed from Lactobacillus brevis and Oenococcus oeni , as was evident from our previous study (Chen et al., 2019). The L. plantarum C8‐1 strain in the pH‐adjusted juice (pH 3.60) showed no significant growth increase during the first 3 days but increased slightly from 3 to 7 days (Figure 1).…”

Section: Resultssupporting

confidence: 91%

“…Unlike other fruit juices, bog bilberry contains high organic acid levels, resulting in a juice with extremely low pH conditions (Wei et al., 2014). The impact of Lactobacillus acidophilus , Oenococcus oeni , L. brevis , and L. plantarum on bog bilberry juice has previously been investigated (Chen et al., 2019; Wei et al., 2018). It was found that (1) although low pH levels (<3.0) limited the growth and metabolism of bacteria, they still affected the chemical composition of the bog bilberry juice.…”

Section: Introductionmentioning

confidence: 99%

“…(2) Chemically adjusting the pH before inoculation changed the microbial growth and metabolic flow (e.g., by stimulating lactic acid fermentation), causing changes in the flavor composition of the fruit juice. (3) Notably, a higher level of biogenic amines was evident in the bog bilberry juice, while inoculation with different lactic acid bacteria, such as L. acidophilus , O. oeni , or L. brevis , caused the biogenic amines to rise or fall (Chen et al., 2019; Wei et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Improve the quality of bog bilberry juice by controlling the inoculation pH and timing ofLactobacillus plantarum

Zhang

et al. 2021

J. Food Process. Preserv.

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Quality changes to bog bilberry juice at different pH levels (pH 2.67 and 3.60) during a 14‐day Lactobacillus plantarum (L. plantarum B7 and L. plantarum C8‐1) inoculation process was investigated in terms of changes in reducing sugars, amino acids, biogenic amines, total anthocyanins, total phenolic content, and juice color. Results showed that bacterial strains grew better in the pH adjusted juice (pH 3.60), and L. plantarum B7 was less able to utilize reducing sugar than L. plantarum C8‐1 in both pH conditions during the entire inoculation process. Most amino acids and biogenic amines decreased at this level, while the γ‐aminobutyric acid increased in the juice after inoculation. Malic acid and amino acids were consumed faster in the juice to yield a high level of lactic acid. The total anthocyanin content in the juice was reduced, whereas no significant alteration was observed in the total phenolic content after inoculation. The juice showed an increase in the L* value but a decrease on the a* value, with the b* value approaching 0. The adjusted pH juice displayed a higher L* value but lower a* and b* values after inoculation. Multivariate analyses indicated that the pH value and the inoculation time played key roles in altering the quality of the juice after inoculation, while the strain effect was mainly observed in the pH adjusted juice. Our results provide useful information on how to improve the quality of low pH berry juice by inoculating L. plantarum. Novelty impact statement The results indicate that the quality of juice could be improved by controlling the inoculation conditions and time of Lactobacillus plantarum. The paper provides useful information on how to improve the quality of low pH berry juice by inoculating L. plantarum.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improve the quality of bog bilberry juice by controlling the inoculation pH and timing ofLactobacillus plantarum

Zhang

et al. 2021

J. Food Process. Preserv.

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“…In the past years, there has been a growing interest to develop new functional food products. The consumption of fermented beverages is a worldwide trend because of their health-promoting effects and associated properties [1,2,3,4,5,6,7]. Fermented beverages could contain probiotic microorganisms, which are living microorganisms that when administered in adequate amounts in edible matrices confer health benefits on the consumers [2,8,9,10,11].…”

Section: Introductionmentioning

confidence: 99%

Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Łopusiewicz

Drozłowska

Siedlecka

et al. 2019

Foods

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Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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“…Among the production processes, lactic acid fermentation is considered as a simple and valuable biotechnology for enhancing those features of fruits (Di Cagno et al., 2013; Swain et al., 2014; Szutowska, 2020). In this regard, the effect of lactic acid fermentation on the texture, color, and composition of many kinds of fruits has been well studied (Di Cagno et al., 2011; Chen et al., 2019; Chen, Ouyang, et al., 2019; Filannino et al., 2013; Li et al., 2021; Muhialdin et al., 2020, 2021; Peng et al., 2021; Ricci et al., 2018; Wei et al., 2018). However, the literatures concerning the lactic acid fermentation of goji berry fruits are scarce (Liu et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

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To study the effect of lactic acid fermentation of goji berry juice on the antioxidant activity and metabolism of sugars, organic acids, and amino acids, four different lactic acid bacteria were adopted in the fermentation and metabolites were analyzed. Results showed that all strains could grow well in goji berry juice and Lactobacillus brevis showed much better growth rate. Malic acid, was significantly metabolized by all bacteria. Lactic acid was detected as the most produced acidic metabolite during the fermentation, especially by Lactobacillus plantarum. In addition, inoculated with lactic acid bacteria could increase the content of biogenic amines and decrease the content of amino acids. Moreover, a significant increase of total polyphenol and antioxidant activity was found by inoculation with Lactobacillus acidophilus. Fermentation could lead to the goji berry juice more darkness, redness, yellowness, and saturation, which was more evident in L. acidophilus and L. plantarum fermented samples. Practical applications Goji (Lycium barbarum) has been cultivated in large scale with more than 200,000 t annual yield of its berry in China. However, a small percentage of them has been used for industrial processing. In the present study, four strains of lactic acid bacteria were used to ferment goji berry juice, and their growth and effect on the quality of the juice were compared. Our results will provide useful information for the development of new goji berry processing products.

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Cited by 15 publications

References 62 publications

Improve the quality of bog bilberry juice by controlling the inoculation pH and timing ofLactobacillus plantarum

Improve the quality of bog bilberry juice by controlling the inoculation pH and timing ofLactobacillus plantarum

Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

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