Academic Journal
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
| العنوان: | Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation |
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| المؤلفون: | Bergentall, Martina, Malafronte, Loredana, As, Dorine, Calmet, Emeline, Melin, Petter |
| بيانات النشر: | RISE Research Institutes of Sweden, Jordbruk och livsmedel AstraZeneca, Sweden Hedelab, Belgium Fleury Michon, France Springer Science and Business Media Deutschland GmbH |
| سنة النشر: | 2024 |
| المجموعة: | RISE (Sweden) |
| مصطلحات موضوعية: | Bacteria, Beverages, Fermentation, Food processing, Fruits, Bilberry, Biopreservative, L. plantarum, Lactic acid bacteria, Malic acids, Malolactic fermentation, Metagenome sequencing, Metagenomes, Shelf life, Starter cultures, Lactic acid, Food Science, Livsmedelsvetenskap, Microbiology, Mikrobiologi |
| الوصف: | Bilberries (Vaccinium myrtillus) are the most common wild berries in Northern Europe. A substantial amount of the berries are picked with the objective to extract highly valued products such as anthocyanins. A smaller amount of the bilberries is used to make jams and drinks, and these are generally restricted to the domestic market. One reason is the sour taste, partly as a result of the high content of malic acid. By using certain strains of lactic acid bacteria with the ability to convert malic acid to lactic acid, the taste is predicted to be more pleasant. This process is called malolactic fermentation, and historically it has mostly been used in winemaking. After testing five different starter cultures, we identified that the strain, Lactiplantibacillus plantarum LP58, can rapidly convert malic acid to lactic acid without any loss of sugar or citric acid, which strongly indicates a successful malolactic acid fermentation. As it has been reported that other strains of L. plantarum can be used as biopreservative agents, the resulting product was also tested in terms of microbial safety after prolonged storage, and by means of metagenome sequencing. The obtained product was quite tolerant to microbial growth, but this observation was rather due to an initial heat treatment than the addition of lactobacilli. Potentially, starter cultures with documented biopreservative activity can be combined with L. plantarum LP58 to obtain a more stable product. Until then, the fermented bilberry juice must be processed and preserved like non-fermented bilberry products. © 2023, The Author(s). ; All bacterial starter cultures tested and used in this study were kindly supplied by SACCO. Xinmei Feng and Roger Uddstål are greatly acknowledged for their valuable ideas during the early stages of the project. We also acknowledge Unn Tjörnstrand, Ingela Persson, Alexander Plovie and Karin Bjerre for assistance with shelf-life test and preparation and analyses of metagenomic samples. This study was performed within FINEST, a ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | European Food Research and Technology, 1438-2377, 2024, 250:3, s. 811- |
| DOI: | 10.1007/s00217-023-04435-2 |
| الاتاحة: | http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-68803 https://doi.org/10.1007/s00217-023-04435-2 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.70FF1A24 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1007/s00217-023-04435-2 |
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