Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Abstract

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

“…Pyruvate is an intermediate product in the organism’s metabolic pathways, such as the tricarboxylic acid cycle and glycolysis. Pyruvate can be produced from glucose via the glycolytic pathway but can also be converted to lactic acid via the lactic acid fermentation pathway ( 42 ). Therefore, its content may show a dynamic equilibrium.…”

“…The total phenolic content in apple juice decreased from 331.43 ± 3.38 to 286.52 ± 3.15 ( p < 0.05) and 258.25 ± 5.66 mg GAE/L ( p < 0.05) after fermentation by WFC 414 and WFC 502, respectively. This may be due to Lactobacillus synthesizes decarboxylase, tannase, and glycosidase during fermentation to enhance the decomposition and metabolic conversion of polyphenols ( 42 ). Gallic acid can improve the antioxidant properties of FAJ, and its significant increase may come from the hydrolysis of tannins in the juice.…”

Probiotic fermentation of polyphenols: potential sources of novel functional foods

“…For example, a recent study observed that fermentation of apple juice with three probiotic strains, i.e., Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum significantly increased its antioxidant capacity as determined by ABTS radical cation scavenging capacity and ferric reducing ability of plasma (FRAP) as well as antibacterial potency against common microbial food contaminants Escherichia coli and Staphylococcus aureus through improved phenolic and organic acid metabolism (Yang et al 2022). Fermentation of apple juice with Lactobacillus plantarum improved the total flavonoid content and DPPH radical scavenging capacity (up to 36.08%) which were also accompanied by the production of new volatile compounds such as propanol, citronellol, ethyl lactate and hexyl butyrate .…”

Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp

“…Apples and tomatoes have high nutritional quality, and various studies have shown that their juices are suitable raw materials for fermented beverages [22][23][24]. Apples contain carbohydrates, polyphenols, organic acids, vitamins, and minerals [25].…”