Abstract
AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated the pH adjustment, supplementation of nutrients, the effect of dilution, and strain adaptation to SCJ. In our study the properties of the strains – such as reproduction and metabolism – and its effect on the raw material were investigated. A significant difference was observed between the number of viable cells of certain Lactobacillus strains, that is important in point of view of the development of probiotic-containing products. Furthermore, the lactic acid fermented SCJ can enhance the polyphenol content and antioxidant activity to promote the health of consumers.
Highlights
IntroductionTraditional fermented foods and beverages form an integral part of cultural heritage and these foods are widely consumed since ancient civilization and still form part of the human diet
Traditional fermented foods and beverages form an integral part of cultural heritage and these foods are widely consumed since ancient civilization and still form part of the human diet. pUnauthenticated | Downloaded 11/02/21 11:46 AM UTCProgress in Agricultural Engineering Sciences 16 (2020) S1, 19–33Fermented foods are less perishable than the original raw materials, their nutritional value may be enhanced, and the safety of these foods may be improved by the low pH and the presence of organic acids and antimicrobial compounds (Narvhus et al, 2003).Lactic acid bacteria (LAB) are predominant microflora present in most of the traditional fermented foods and their role in fermentation is known since ages (Anandharaj and Sivasankari, 2013)
The aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture
Summary
Traditional fermented foods and beverages form an integral part of cultural heritage and these foods are widely consumed since ancient civilization and still form part of the human diet. Lactic acid bacteria (LAB) are predominant microflora present in most of the traditional fermented foods and their role in fermentation is known since ages (Anandharaj and Sivasankari, 2013). Lactobacillus strains are important members of LAB and play essential role in lactic acid fermentation. Lactic acid fermentation of vegetables and the role of Lactobacillus strains in this process have been investigated for a long time and it is well-described in the case of, e.g., olive (LealSanchez et al, 2003; Randazzo et al, 2004), kimchi (Rhee et al, 2011) and sauerkraut (Halasz et al, 1999; Leroy and De Vuyst, 2004). Many of the fermented foods are produced under spontaneous fermentation, by the application of Lactobacillus strains – which have good fermentation properties – as selected starter culture, microbiological safety and constant quality would be assured
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