Fermented Fruit Research Articles

Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products.

The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of Saccharomyces cerevisiae LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.

Bioprospecting <i>Saccharomyces cerevisiae</i> in fruits from Amazonian region for beer brewing

<abstract> <p>This research aimed to isolate <italic>Saccharomyces cerevisiae</italic> strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (<italic>Eugenia stipitata</italic> MacVaught), cocoa (<italic>Theobroma cacao</italic> L.), and cupuassu (<italic>Theobroma grandiflorum</italic> Wild. Ex Spreng. Schum) fruits. Identification of the isolated strains was achieved through biochemical assays and ITS rDNA (Internal Transcribed Spacer ribosomal DNA), sequencing, with emphasis on determining their affiliation to <italic>S. cerevisiae</italic> and assessing phylogenetic ties. Out of the 76 colonies isolated from the fruit fermentations, seven were distinctly identified as <italic>S. cerevisiae</italic>. Phylogenetic assessments unveiled significant parallels between regional isolates and commercial strains. Notably, beer brewed with the <italic>S. cerevisiae</italic> AR 03 isolate exhibits physical-chemical attributes characteristics similar to those found in American ale commercial beers. These findings underscore the untapped potential of leveraging Amazonian yeasts in brewing, a step forward for the region's burgeoning bioeconomy.</p> </abstract>

Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in in vitro colonic fermentation.

This study aimed to investigate the effects of gac fruit juice and its probiotic fermentation (FGJ) utilizing Lactobacillus paracasei on the modulation of the gut microbiota and the production of short-chain fatty acids (SCFAs). We conducted a comparison between FGJ, non-fermented gac juice (GJ), and control samples through in vitro digestion and colonic fermentation using the human gut microbiota derived from fecal inoculum. Our findings revealed that both GJ and FGJ led to an increase in the viability of Lactobacilli, with FGJ exhibiting even higher levels compared to the control. The results from the 16S rDNA amplicon sequencing technique showed that both GJ and FGJ exerted positive impact on the gut microbiota by promoting beneficial bacteria, notably Lactobacillus mucosae and Bacteroides vulgatus. Additionally, both GJ and FGJ significantly elevated the levels of SCFAs, particularly acetic, propionic, and n-butyric acids, as well as lactic acid, in comparison to the control. Notably, FGJ exhibited a more pronounced effect on the gut microbiota compared to GJ. This was evident in its ability to enhance species richness, reduce the Firmicutes to Bacteroidetes (F/B) ratio, promote Akkermansia, and inhibit pathogenic Escherichia coli. Moreover, FGJ displayed enhanced production of SCFAs, especially acetic and lactic acids, in contrast to GJ. Our findings suggest that the probiotic fermentation of gac fruit enhances its functional attributes in promoting a balanced gut microbiota. This beverage demonstrates potential as a functional food with potential advantages for sustaining intestinal health.

Effectiveness of Fermented Coffee Cherry Liquid Extract on Preference of Coffee Berry Borer (Hypothenemus hampei Ferrari) at Coffee Plantation

Coffee Berry Borer (Hypothenemus hampei Ferrari) are the major pest of coffee crops that can cause damage up to 40 percent. One attempt to control CBB was to use an attractant from the coffee cherry, whose potential can be enhance by fermentation. Fermented coffee will produce metabolites, such as lactic acid, ethanol, and ethyl acetate, which can increase the complexity of the aroma. The study aims to determine the effect of the fermented coffee cherry liquid extract on CBB attractiveness, assess the intensity of the CBB attack, and other insects trapped. The method used in this research is an experiment designed in groups at the site of people’s coffee plantations, Sindangsari Village, Sukasari-Sumedang District. The treatment in this study was a fermented coffee cherry liquid extract, with a volume of aquadest (150ml), 90ml, 120ml, and 150ml, thus obtaining 9 treatments, and each repeated 3 times. Other insects trapped was identified in Pest Laboratory-Universitas Padjadjaran. The results showed that the treatment of wet fermented coffee cherry liquid extract and the volume of 120ml and 150ml could trap CBB better than the other treatments, but did not affect the intensity of CBB attack on coffee plants. Other trapped insects were dominanted by the Coleoptera order of the Staphillinidae family that acted as predators and Diptera of the Drosophillidae family wich acted like herbivores. Thus, fermented coffee fruit liquid extract can be used as a CBB attractant, but its use for the purpose of controlling CBB needs to be well designed so that it does not have a negative impact on natural enemies or other non-target insects.

Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder

Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.

Investigation of the antioxidant and antibacterial effects of fermented Cornus mas and Rubus sanctus fruits

In this study antioxidant and antibacterial activities of fermented Cornus mas and Rubus sanctus berries collected from province of Bartın in the Western Black Sea region of Türkiye were analyzed. Prior to fermentation with S. cerevisiae, the fruits were tested for 58 pesticides such as Dicloran and Quintozene and none of the pesticides were detected. The presence of ascorbic acid in the fruits, which is a nutrient needed by the body, was also detected by FTIR. Then the pesticide free berries were crushed, and the samples were fermented separately. Testing after the fermentation process revealed the samples contained ethyl alcohol. Antioxidant activities of fermented samples were analyzed using CUPRAC, DPPH and Folin Ciocalteu methods. The results suggest high antioxidant contents of the fermented samples. Evaluation of antimicrobial activity was done through disk diffusion method using P.aeruginosa and S.aureus suggesting that these samples do not suppress these bacteria for the studied concentrations. Furthermore, the growth of C. albicans was examined immediately, demonstrating that the fermented samples do not show antifungal effects. The reason for these shortcomings could be inadequate concentration levels. The antioxidant content of these fermented fruits is intended to contribute to human health.

Evaluation of the adsorption capacity of glyphosate in a microbial cellulose composite

The objective of this project was to develop a composite based on microbial cellulose (CM), chitosan (Qs) and citric acid (AC) as a crosslinker at two different concentrations (4 and 6% w/v). The CM was obtained from the fermentation of fruit residues with a SCOBY (symbiotic consortium of bacteria and yeast). The composites were morphologically characterized by SEM and spectroscopy techniques (FTIR-ATR) as well as UV-VIS spectrophotometry with ninhydrin were used to evaluate the composite as an adsorbent for glyphosate in water; in the spectra obtained by FTIR, the representative vibrational bands of the functional groups belonging to chitosan and microbial cellulose were observed; for cellulose and chitosan composites with 4% citric acid in 1579 cm-1 , 1386 cm-1 , 1046 cm-1 and 853 cm-1 ; and for the 6% cellulose-chitosan-citric acid composite at 1573 cm-1 , 1380 cm-1 , 1056 cm-1 and 503 cm-1 , thus attributing cross linkage between the biopolymers. Post- adsorption FTIR-ATR analysis revealed significant changes possibly attributable to the adsorption of glyphosate in the cellulose composites. Further research is still being conducted to better understand this interaction and the involved mechanism; the goal is to comprehend how microbial cellulose can effectively adsorb glyphosate, which could have practical and efficient applications in the remediation of environments contaminated with this herbicide.

Probiotics: Multiple Roles of Microbes from Fresh and Fermented Sources

An important factor in improving human health is the human body's gut flora. As everyone is aware, the human body has a variety of healthy living microorganisms that aids in the defence against any unwelcome foreign organisms that might invade in our bodies. The most recent development demonstrates how people are turning more and more aware toward probiotics and treating intestinal discomfort instead of using medications. Numerous genera and species, including Lactobacillus, Streptococcus, Lueconostoc, Pediococcus, Propionibacter, Enterococcus, Bifidobacterium, Bacillus, Saccharomyces cerevisiae, Candida pintolopesii, Aspergillus niger, etc., are present in probiotics. Amongst them, Lactobacillus is most prominent and in-demand genera as it has important component of the global food and feed sectors. Not just dairy products, unusual sources can also be rich in probiotic organisms. Fresh and fermented fruits, vegetables, fruit juices, and cereals extracts contain the most frequent lactic Acid Bacillus strains. Probiotics not only help to avoid diarrhoea but also help to lower the risk of coronary heart disease, obesity, and work as an immune booster. Probiotics will undoubtedly become more popular in the near future as more people discover their capacity to address a variety of health problems. Therefore, developing fresh concepts to create better strains would aid in improving the subsequent care for various accurately and conveniently treat gastro disorders using probiotics.

Proximate Composition, Phytochemical and Antimicrobial Activities of The Fermented Ripe Fruit of Musa Paradisiaca

Fermentation alters the physical and chemical components of foods by enhancing their nutrients and synthesizing bioactive composition.To determine the impact of fermentation, ripe Musa paradisiaca(Plantain) fruit used as food and medicine across the globe was fermented and analyzed for pH, proximate composition, preliminary phytochemical constituents, in vitro antimicrobial activities, and active constituents by High-Performance Liquid Chromatography (HPLC). The pH of the sample dropped from 6.7 to 4.7 during fermentation while alkaloids, flavonoids, glycosides, saponins, steroids, tannins, and terpenoids were recorded. Moisture (7.84%), ash (2.10%), fat (7.28%), carbohydrate (86.4%), fiber (1.42%), and protein (2.24%) were present. Bactericidal (12.5-50.0 mg/mL against Staphylococcus aureusand Escherichia coli, respectively) and fungicidal activities (12.5-25.0 mg/mL against Candida albicans) were noted. At 25, 50, and 100 mg/mL sample concentrations, diameters of 7.00 mm, 10.00 mm, and 16.00 mm were recorded against C. albicans, E. coli, and S. aureus. Capsaicin, caffeic acid, beta-sitosterol, kaempferol, apigenin, syringin, quercetin, and luteolin were detected by HPLC. Consequently, the fermented ripe fruits of M. paradisiacaharbours active constituents and exhibit antimicrobial activities making them curative against pathogens.

Increased sugar valuation contributes to the evolutionary shift in egg-laying behavior of the fruit pest Drosophila suzukii.

Behavior evolution can promote the emergence of agricultural pests by changing their ecological niche. For example, the insect pest Drosophila suzukii has shifted its oviposition (egg-laying) niche from fermented fruits to ripe, non-fermented fruits, causing significant damage to a wide range of fruit crops worldwide. We investigate the chemosensory changes underlying this evolutionary shift and ask whether fruit sugars, which are depleted during fermentation, are important gustatory cues that direct D. suzukii oviposition to sweet, ripe fruits. We show that D. suzukii has expanded its range of oviposition responses to lower sugar concentrations than the model D. melanogaster, which prefers to lay eggs on fermented fruit. The increased response of D. suzukii to sugar correlates with an increase in the value of sugar relative to a fermented strawberry substrate in oviposition decisions. In addition, we show by genetic manipulation of sugar-gustatory receptor neurons (GRNs) that sugar perception is required for D. suzukii to prefer a ripe substrate over a fermented substrate, but not for D. melanogaster to prefer the fermented substrate. Thus, sugar is a major determinant of D. suzukii's choice of complex substrates. Calcium imaging experiments in the brain's primary gustatory center (suboesophageal zone) show that D. suzukii GRNs are not more sensitive to sugar than their D. melanogaster counterparts, suggesting that increased sugar valuation is encoded in downstream circuits of the central nervous system (CNS). Taken together, our data suggest that evolutionary changes in central brain sugar valuation computations are involved in driving D. suzukii's oviposition preference for sweet, ripe fruit.

Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens.

Bacteriocins are ribosomal-synthesized peptides with antimicrobial activity, produced by different groups of bacteria, including lactic acid bacteria (LAB). Most of the produced by LAB bacteriocins can be described with rather broad spectra of inhibition and they offer suggested applications in food preservation and pharmaceutical sector. Different LAB were isolated from fermented food products and fruits, obtained from the region of Pohang, Korea, and identified based on physiological, biochemical, and molecular methods. The promising isolates, Pediococcus pentosaceus 732, Lactococcus lactis 808, and Lactococcus lactis subsp. lactis 431, were identified based on biochemical, physiological, and biomolecular approaches, including 16S rRNA partial sequencing, and were evaluated for production of bacteriocin, including stability in presence of enzymes, chemicals, pH, and temperatures. Adherence properties for the expressed bacteriocins by P. pentosaceus 732, Lc. lactis 808, and Lc. lactis subsp. lactis 431 were evaluated at presence of selected chemicals, pH, and temperatures. The presence of bacteriocin genes in the strains was investigated and analyzed. The bacterial effect of bacteriocin produced by studied strains on Listeria spp. and Staphylococcus spp. has been shown for actively growing and stationary cells. Similar growth and bacteriocin production were observed when studied strains were cultured in MRS at 30°C or 37°C. The presence of nisin operon with some point mutations on the genomic DNA was recorded based on the performed PCR reactions targeting different genes associated with nisin expression for both lactococcal strains. Pediocin PA-1 operon was evaluated in a similar manner for P. pentosaceus 732.

Palatability Test of Urea Molasses Multinutrient Block (UMMB) Based on Cocoa Pods Fermented with LMO (Local Microorganisms) in Sheep

This study aims to determine the benefits of giving UMMB (Urea molasses Multinutrient Block) based on cocoa fruit peels fermented by local microorganisms (LMO). The research was conducted at Dompet Dhuafa farm, Bulu Cina village, Hamparan Perak district, Deli Serdang. The research was conducted using a completely randomized design (CRD) with 3 treatments and 3 replications. The three treatments are K1 = UMMB containing 10% unfermented cocoa pods; K2 = UMMB containing 10% fermented cocoa pods; and K3 = UMMB containing 15% fermented cocoa pods. The parameters observed were palatability, feed consumption, feed conversion, and body weight gain. The results showed that UMMB (Urea molasses Multinutrient Block) based on fermented cocoa fruit peel with LMO did not significantly affect UMMB palatability, feed consumption, body weight gain, and feed conversion of sheep.

The Study of Sustainable Biodesinfectants for Pig Farms in Samosir Island, Indonesia

Disease control in smallholder pig farms has not been appropriately taken care of on Samosir Island. Pig livestockers suffer a lot of losses due to bacterial infection. Reducing the bacterial population in the pigsty is beneficial for minimizing the access of animals infected with bacteria. One way is by applying a disinfectant. This study investigated the ability of alternative biodesinfectants with four concentrations to eliminate pig-associated Escherichia coli and Salmonella by in-vitro tests. Sustainable biodesinfectans are fermented fruit extract (FFE), and fermented fruits extract plus Agave sisalana (FFE +AS). The antimicrobial activity testing method was the diffusion method with a paper disc. Fermentation of fruit waste to produce FFE is more beneficial than disposing of the waste at a landfill. In this study, the fruit waste used comes from pineapple (Ananas comosus), papaya (Carica papaya), and banana (Musa paradisiaca). FEE + AS is FEE, which refermented to the addition of Agave sisalana. FFE and FFE + AS contain enzymes, organic acids, and microbial. The results showed that FEE +AS 100%, 1: 10, and 1:20 prove to inhibit Escherichia coli and Salmonella. The highest antimicrobial activity was obtained from FEE + AS with an 11.7 mm inhibition zone diameter. Further studies on disinfecting pig sheds are justified to assess their effectiveness.

Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea.

Eucommia ulmoides tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The effects of four lactic acid bacteria strains (Lactobacillus plantarium, Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus) fermentation on the physicochemical property, antioxidant activity in vitro and aroma component of E. ulmoides leaves were studied. Within the four strains, the sample by L. bulgaricus fermentation showed the higher concentrations of chlorogenic acid, geniposidic acid and stronger antioxidant activity in vitro. Moreover, the sample by L. bulgaricus fermentation produced a stronger fruity and floral flavor. These results suggested that L. bulgaricus was the best strain for fermentation E. ulmoides tea. The differences between different strains should be considered when selecting lactic acid bacteria for raw material fermentation of fruits and vegetables.

Flazin improves mitochondrial dynamics in renal tubular epithelial cells under oxidative stress

Oxidative stress-induced mitochondrial disturbance plays a critical role in the progression of acute kidney injury and its transition to chronic kidney disease. Food-derived bioactive components have received long-lasting attention in nutraceutical therapy for various kidney diseases. Flazin is a food-derived β-carboline alkaloid widely discovered in fermented foods and fruit juice. In the present study, flazin was studied for its mitochondrial-improving effects on renal tubular epithelial HK-2 cells under oxidative stress. Flazin protected HK-2 cells from oxidative stress-induced cell death by reducing reactive oxygen species levels, decreasing mitochondrial-dependent apoptotic genes expression, and increasing antioxidative genes expression. Moreover, flazin improved mitochondrial dynamics by restoring mitochondrial branched structure and increasing length as well as network size through regulating fission/fusion-related genes expression. Flazin also improved the profile of mitochondria-specific phospholipid, cardiolipin, including increasing its content, improving its species, and reducing its hydroperoxides ratio through regulating cardiolipin biogenesis and remodeling genes expression. These resulted in increased ATP production and enhanced mitochondrial function. This study highlights the health-beneficial effect of flazin on cellular redox homeostasis and mitochondrial dynamics, suggesting it may serve as a daily nutraceutical to contribute to the prevention and treatment of kidney disease related to oxidative stress and mitochondrial disturbance.

Intake of Probiotic and Prebiotic Foods in Psoriasis Patients: A Case-Control Study in Romania

Psoriasis is a chronic, inflammatory skin disease which highly impacts the quality of life of psoriatic patients. Although the pathogenesis of psoriasis is multifactorial, recent evidence suggest that alterations in the intestinal microbiome play an important role suggesting a clear status of dysbiosis associated with the disease. This study aimed to assess the frequency of probiotic and prebiotic food consumption in psoriasis patients in Romania (n = 122), with an emphasis on potential dietary risk or protective factors linked with psoriasis. The results showed that consuming fermented and probiotic foods, such as fermented dairy products, kombucha, whole grains, fruits, and vegetables, may have an essential role in limiting or alleviating psoriasis symptoms. Future research should also investigate this relationship, considering other food groups, such as fish, meat, and fats, using a national validated food frequency questionnaire.

Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract

The date extract (DE) was used as a medium for yogurt culture to produce a new non-dairy functional food for vegetarian consumers and people who are intolerant/allergic to dairy products, employing response surface methodology to optimize three parameters (date extract/water ratio (mL), sucrose concentration (g/L), and starch concentration (g/L)), to improve titrable acidity (TA), and overall acceptance, and to monitor with an unstructured mathematical model, cell growth, lactic acid production, nutriment consumption, and viscosity development, as well as the evaluation of sensory analysis of the beverage obtained. The optimal conditions for titrable acidity and overall acceptance of the final beverage are achieved by mixing (555.1/444.9 mL date extract/water ratio, 21.13 g/L sucrose concentration, and 57 g/L starch concentration). The models built demonstrated that R2 values were high, confirming the models' efficiency. After 6 h of fermentation, the maximum cell mass in the culture reached 14.21 log10 CFU/mL. In terms of lactic acid, the maximum value of TA was 36 °D. LAB growth considerably reduced sugar content (92.48 g/L) while increasing protein content (25.48 g/L) during varied fermentation via bioactive peptide synthesis. A panel of 60 people participated in the study; sensory analysis results indicate that fermented beverages may be an appealing product to consumers. Therefore, DE-based fermented beverage can be a sustainable and value-added product that meets the criteria of acceptance by consumers, including those that are intolerant to lactose.

The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools

Red dragon fruit (RDF) is well-known for its high nutritional content, especially the red pigment betacyanins that possess high antioxidant activity. Natural fermentation is an ancient yet outstanding technique that relies on the autochthonous microbiota from fruits and vegetables surfaces to preserve and improve the nutritional values and quality of the food product. The present study was to evaluate and identify the indigenous microbial community (bacteria and fungi) that are involved in the natural fermentation of RDF. Results revealed a total of twenty bacterial pure cultures and nine fungal pure cultures were successfully isolated from fermented red dragon fruit drink (FRDFD). For the first time, the PCR amplification of 16S rRNA and ITS regions and sequence analysis suggested nine genera of bacteria and three genera of fungi (Aureobasidium pullulans, Clavispora opuntiae, and Talaromyces aurantiacus) present in the FRDFD. Four dominant (≥10 % isolates) bacteria species identified from FRDFD were Klebsiella pneumonia, Brevibacillus parabrevis, Bacillus tequilensis and Bacillus subtilis. The carbohydrate fermentation test showed that all the indigenous microbes identified were able to serve as useful starter culture by fermenting sucrose and glucose, thereby producing acid to lower the pH of FRDFD to around pH 4 for better betacyanins stability. The present study provides a more comprehensive understanding of the indigenous microbial community that serves as the starter culture in the fermentation of RDF. Besides, this study provides a useful guide for future research to be conducted on studying the rare bacterial strains (such as B. tequilensis) identified from the FRDFD for their potential bioactivities and applications in medical treatment and functional foods industries.

Development of Sour Flavored Noni Juice Using Lactic Acid Compound as a Fermentation Media and Optimation

Conventional noni juice production was placing ripe noni fruits into a juice collection vessel for two months or longer. During this time, the noni juice separates (drips) gradually from the pulp. Recent studies have shown that acid catalysts have advantages over conventional noni juice production. This method uses a lactic acid catalyst for the fermentation of noni fruit. The focus of this research is to optimize the effects of various concentrates of Aceh noni X1 (10–20 ml), lactose from UHT (ultra-high temperature) milk, and Yakult as a source of Lactobacillus casei X2 (10–25 ml) and X3 (2.5–10 ml). The response variables used were lactic acid levels (Y1, %) and protein levels (Y2, %). The influence of the three individual variables X1, X2, and X3 on the response variables Y1 and Y2 is significant at the 95% confidence level (0.05), but the interaction effect is not significant. Optimal conditions are carried out at the maximum design limits X1, minimum X2, minimum X3, maximum Y1, and maximum Y2 according to the consideration of material prices, and optimal conditions are achieved at each X1 = 20 ml, X2 = 10 ml, X3 = 15.26 ml, Y1 = 1.23% and Y2 = 2.31%, and desirability of 0.92. The lactic acid compound was a fermentation medium for the noni juice-making media. Thus, lactic acid can be believed to be a potentially promising catalyst for producing noni juice while providing economic opportunities and adding value to the noni plant industry.

Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee

All coffee production stages occur in a microbiome, which is generally composed of bacteria, yeasts, and filamentous fungi. The use of starter cultures in post-harvest processing stages is an interesting alternative, since they promote faster removal of mucilage and incorporation of compounds that improve sensory quality, which can result in diverse sensory attributes for the beverage. This study was therefore developed with the objective of evaluating the effect of the following processing procedures on the chemical and sensory characteristics of the coffee beverage: first, fermentation of coffee fruit of the yellow Catucaí variety of Coffea arabica with indigenous microorganisms, followed by inoculation of the starter culture Torulaspora delbrueckii CCMA 0684 during the drying stage. The fruit was divided into two lots, which were differentiated by a natural fermentation process before drying began. The starter culture was inoculated on the coffee at different times during the drying process: at 0 h, 24 h, 48 h, or 72 h after drying began. The sensory attributes, the volatile compound composition of the roasted beans, the organic acid profile, the bioactive compounds, and the fatty acid profile of the green coffee beans were analyzed. The fatty acid and bioactive compound content showed little variation among treatments. Analysis of volatile compounds and organic acids and evaluation of sensory attributes made it possible to distinguish the two treatments. We conclude that natural fermentation of coffee fruit improve the chemical and sensory quality of the coffee beverage. The effect of natural fermentation may be before inoculation of the starter cultures or even during drying.