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Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

文献类型： 外文期刊

作者： Li, Sujin 1 ; Tao, Yang 1 ; Li, Dandan 1 ; Wen, Guangzhong 2 ; Zhou, Jianzhong 3 ; Manickam, Sivakumar 4 ; Han, Yongbi 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Blueberry Ind Dev Serv Ctr, Majiang 557600, Guizhou, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

4.Univ Teknol Brunei, Fac Engn, Petr & Chem Engn, BE-1410 Bandar Seci Begawan, Brunei

5.Univ Nottingham Malaysia, Fac Sci & Engn, Dept Chem & Environm Engn, Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia

关键词： Lactobacillus plantarum; Lactobacillus fermentum; Blueberry juice; Phenolics; Anthocyanins; Fermentation

期刊名称：CHEMOSPHERE （ 影响因子：7.086； 五年影响因子：6.956 ）

ISSN： 0045-6535

年卷期： 2021 年 276 卷

页码：

收录情况： SCI

摘要： In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains adapting well to the unfavorable fruit system were isolated under different fruit environments. The fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored. After 48 h of fermentation, the viable cell counts exceeded 10.0 log CFU/mL, malic acid content decreased from 511.47 +/- 10.50 mg/L to below 146.38 +/- 3.79 mg/L, and lactic acid content increased from 0 mg/L to above 2184.90 +/- 335.80 mg/L. Moreover, the metabolism of these strains exerted a profound influence on the phenolic composition of juice. Total phenolic content in blueberry juice increased by 6.1-81.2% under lactic acid fermentation, and the antioxidant capacity in vitro enhanced by at least 34.0%. Anthocyanin content showed a declining trend, while the profile of non-anthocyaninic phenolics exhibited complex changes. The increments of rutin, myricetin and gallic acid contents through 48 h lactic acid fermentation exceeded 136%, 71% and 38%, respectively. Instead, the contents of p-hydroxybenzoic acid and caffeic acid decreased with fermentation. Overall, Lactobacillus plantarum LSJ-TY-HYB-T9 and LSJ-TY-HYB-T7, and Lactobacillus fermentum LSJ-TY-HYB-C22 and LSJ-TY-HYB-L16 could be the suitable strains to produce fermented fruit juices, including blueberry in practical applications. (C) 2021 Elsevier Ltd. All rights reserved.

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