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Foods

Title:		Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
Author(s):		Kuerban D; Lu J; Huangfu Z; Wang L; Qin Y; Zhang M;
Address:		"Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China"
Journal Title:		Foods
Year:		2023
Volume:		20230618
Issue:		12
Page Number:		-
DOI:		10.3390/foods12122407
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 degrees C for 24 h with an initial LAB density of 8.5 x 10(6) CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 degrees C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9 organic acids. Most importantly, the total content of polyphenolics reserved was 92.65% at the end of fermentation. Among them, ephedrannin A content significantly decreased; however, 2',6'-Di-O-acetylononin gradually increased with the fermentation time, which resulted in FGJ maintaining excellent bioactivity. Meanwhile, organic acid content (palmitoylethanolamide, tetraacetylethylenediamine) increased with saccharides (linamarin) decreasing, which leads to FGJ having a unique taste. Furthermore, a total of 85 Volatile organic compounds (VOCs) were identified, mainly including esters, aldehydes, and alcohols. Interestingly, key VOCs could be formed by carboxylic acids and derivatives, and fatty acyls via complex metabolic pathways"
Keywords:		Uhplc-qe-ms/ms metabolomics multi-strain fermentation;
Notes:		"PubMed-not-MEDLINEKuerban, Dilinu Lu, Jing Huangfu, Zekun Wang, Liang Qin, Yanan Zhang, Minwei eng 2022X02/Synergy Innovation of Changji/ 2022B02004-3/Autonomous Region Key Research and Development Program/ Switzerland 2023/06/28 Foods. 2023 Jun 18; 12(12):2407. doi: 10.3390/foods12122407"