| Title: | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 degrees C for 4 Weeks |
| Author(s): | Bontsidis C; Mallouchos A; Terpou A; Nikolaou A; Batra G; Mantzourani I; Alexopoulos A; Plessas S; |
| Address: | "Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece. Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, 34400 Psachna, Greece. Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics Health Sciences Faculty, Democritus University of Thrace, Building #10, University Campus, 68100 Alexandroupolis, Greece. Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, 43100 Karditsa, Greece" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 degrees C. The fermented juices were left at 4 degrees C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 degrees C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice" |
| Keywords: | Aronia melanocarpa Lactobacillus paracasei SP5 antioxidant activity chokeberries juice functional beverage phenolics volatiles; |
| Notes: | "PubMed-not-MEDLINEBontsidis, Christos Mallouchos, Athanasios Terpou, Antonia Nikolaou, Anastasios Batra, Georgia Mantzourani, Ioanna Alexopoulos, Athanasios Plessas, Stavros eng Switzerland 2021/05/01 Foods. 2021 Apr 3; 10(4):768. doi: 10.3390/foods10040768" |
