Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.

Ioanna Mantzourani,Stavros Plessas,Argyro Bekatorou,Eugenia Bezirtzoglou,Stavros Kazakos,Athanasios Alexopoulos,Antonia Terpou

doi:10.3390/foods8010004

Ioanna Mantzourani, Stavros Plessas + Show 5 more

Open Access

https://doi.org/10.3390/foods8010004

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Abstract

In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.

Highlights

Functional foods are being used worldwide as agents targeting to prevent disease [1]
The viability of Lactobacillus plantarum ATCC 14917 as well as possible spoilage by yeasts and fungi or coliforms were recorded after juice fermentation and during the four weeks of storage at 4 ◦ C (Table 1)
Application of probiotic Lactobacillus plantarum ATCC 14917 in fermentation of pomegranate juice led to the production of a functional fruit beverage with low alcoholic degree

Summary

Introduction

Functional foods are being used worldwide as agents targeting to prevent disease [1]. Functional foods have been gaining significant attention from the food industry during the past few years [2,3]. Functional foods exert beneficial health effects and include foods that contain bioactive compounds and probiotic [1]. The consumption of probiotic food is indicated by many studies to reduce the level of serum cholesterol, to enhance the immune system and to prevent colon cancer [8]. Probiotics should be present in adequate amounts in the food matrix in order to deliver their beneficial effects to the host [7]. As well as industrial applications, the main vehicles for delivering probiotic bacteria have been demonstrated to

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