| Title: | "Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice" |
| Author(s): | Liang JR; Deng H; Hu CY; Zhao PT; Meng YH; |
| Address: | "The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China. Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai'i at Manoa, Honolulu, HI, United States" |
| DOI: | 10.3389/fnut.2022.1045347 |
| ISSN/ISBN: | 2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking) |
| Abstract: | "BACKGROUND: To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. METHODS: The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. RESULTS: Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. CONCLUSION: These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry" |
| Keywords: | Lactobacillus organic acids phylogenetic tree viable count volatile compounds; |
| Notes: | "PubMed-not-MEDLINELiang, Jia Rui Deng, Hong Hu, Ching Yuan Zhao, Peng Tao Meng, Yong Hong eng Switzerland 2022/12/24 Front Nutr. 2022 Dec 6; 9:1045347. doi: 10.3389/fnut.2022.1045347. eCollection 2022" |
