Evaluation of a Novel Potentially Probiotic/<i>Pediococcus acidilactici</i> ORE5 in Lactic Acid Fermentation of Cornelian Cherry Juice: Assessment of Nutritional Properties, Physicochemical Characteristics, and Sensory Attributes
Ioanna Mantzourani | Maria Daoutidou | Antonia Terpou | Stavros Plessas
The present research survey aimed to investigate the effect of a novel, potentially probiotic strain <i>Pediococcus acidilactici</i> ORE5 on the fermentation of Cornelian cherry for 24 h at 30 °C, followed by cold storage for 4 weeks. Two fermentation systems were established, differing in the form of <i>P. acidilactici</i> ORE5 applied as starter culture of (i) free cells and (ii) immobilized cells in delignified wheat bran. A high lactic acid fermentation rate was recorded, especially in the case of immobilized cell application, since lactic acid levels were determined at 184.8 mg/100 mL and acetic acid at 12.7 mg/100 mL. High probiotic load was observed throughout all studied periods, even at the fourth week of cold storage for both fermentation systems (above 8 log cfu/mL). The total phenolics content (TPC) of the fermented juices was high elevated compared to the unfermented one in all studied periods. When immobilized cells were applied, the TPC of the fermented juice attained the highest values (224.4.5–285.1 mg GAE/100 mL) compared to the juice fermented with free cells (204.5–258.4 mg GAE/100 mL) and the unfermented juice (140.5–165.8 mg GAE/100 mL). Improvements in the sensorial features of the fermented juice compared to the unfermented were also recorded during cold storage. Overall, the results of the present research demonstrated that <i>P. acidilactici</i> ORE5 can be successfully applied in lactic acid fermentation of Cornelian cherry juice, leading to a functional product with increased nutritional value, high probiotic load, and improved sensorial features.
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