Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
2015
Carlin, Frederic | Renard, Catherine
Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determineamongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentationby Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highestbacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase(SOD) activity and folates production analyzed through HPLC/fluorimetry. Acceptability of fermented juice wasappraised through hedonic analysis. Lactobacilli counts were the highest in apple and the lowest in orange juicesat t=48 h. Inmost cases, bacteria countswere higher in fermented (5.5 to 9.5 log CFU/ml) than in supplementedapple juices (4.2 to 5.7 log CFU/ml), at the 4thweek of cold storage. SOD activity was significantly increased in allapple juices fermented by commercial Lactobacilli strains. Folates were produced in apple juices fermented byLactobacillus plantarum and Lactobacillus rhamnosus. Apple juice was the best substrate for Lactobacillus growth and, considering bacterial viability and overall acceptance by the panelists, Lactobacillus acidophilus L10 was the most suitable strain for apple juice fermentation.
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