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J Food Sci Technol

Title:		"Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions"
Author(s):		Wei M; Wang S; Gu P; Ouyang X; Liu S; Li Y; Zhang B; Zhu B;
Address:		"1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China. ISNI: 0000 0001 1456 856X. GRID: grid.66741.32 2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108 Australia. ISNI: 0000 0000 9320 7537. GRID: grid.1003.2"
Journal Title:		J Food Sci Technol
Year:		2018
Volume:		20180330
Issue:		6
Page Number:		2240 - 2250
DOI:		10.1007/s13197-018-3141-y
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices"
Keywords:		Bog bilberry juice Lactic acid fermentation Lactobacillus plantarum Phenolic compounds Volatile compounds;
Notes:		"PubMed-not-MEDLINEWei, Ming Wang, Shaoyang Gu, Pan Ouyang, Xiaoyu Liu, Shuxun Li, Yiqing Zhang, Bolin Zhu, Baoqing eng India 2018/06/13 J Food Sci Technol. 2018 Jun; 55(6):2240-2250. doi: 10.1007/s13197-018-3141-y. Epub 2018 Mar 30"