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Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Author:
Wu, Yue, Li, Sujin, Tao, Yang, Li, Dandan, Han, Yongbin, Show, Pau Loke, Wen, Guangzhong, Zhou, Jianzhong
Source:
Food chemistry 2021 v.348 pp. 129083
ISSN:
0308-8146
Subject:
Bifidobacterium bifidum, Lactobacillus plantarum, Streptococcus thermophilus, antioxidant activity, blackberries, blueberries, cell viability, chlorogenic acid, fermentation, ferulic acid, food chemistry, gallic acid, lactic acid, malic acid, p-coumaric acid, probiotics, protocatechuic acid, sensory evaluation, sourness, syringic acid
Abstract:
In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4–0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%–60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
Agid:
7238860