Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks
On the frame of this research survey, a novel potentially probiotic strain (<i>Lactobacillus paracasei</i> SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety <i>Aronia melanocarpa</i>, a pl...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/768 |
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| author | Christos Bontsidis Athanasios Mallouchos Antonia Terpou Anastasios Nikolaou Georgia Batra Ioanna Mantzourani Athanasios Alexopoulos Stavros Plessas |
| author_facet | Christos Bontsidis Athanasios Mallouchos Antonia Terpou Anastasios Nikolaou Georgia Batra Ioanna Mantzourani Athanasios Alexopoulos Stavros Plessas |
| author_sort | Christos Bontsidis |
| collection | DOAJ |
| description | On the frame of this research survey, a novel potentially probiotic strain (<i>Lactobacillus paracasei</i> SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety <i>Aronia melanocarpa</i>, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating <i>L. paracasei</i> SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of <i>L. paracasei</i> was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice. |
| first_indexed | 2024-03-10T12:37:29Z |
| format | Article |
| id | doaj.art-328d4e3d1d5c4e4ca4065f1cb03e6ac1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:37:29Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-328d4e3d1d5c4e4ca4065f1cb03e6ac12023-11-21T14:09:30ZengMDPI AGFoods2304-81582021-04-0110476810.3390/foods10040768Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 WeeksChristos Bontsidis0Athanasios Mallouchos1Antonia Terpou2Anastasios Nikolaou3Georgia Batra4Ioanna Mantzourani5Athanasios Alexopoulos6Stavros Plessas7Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceLaboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, GreeceDepartment of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, 34400 Psachna, GreeceLaboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics Health Sciences Faculty, Democritus University of Thrace, Building #10, University Campus, 68100 Alexandroupolis, GreeceDepartment of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, 43100 Karditsa, GreeceLaboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceLaboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceLaboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, GreeceOn the frame of this research survey, a novel potentially probiotic strain (<i>Lactobacillus paracasei</i> SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety <i>Aronia melanocarpa</i>, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating <i>L. paracasei</i> SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of <i>L. paracasei</i> was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.https://www.mdpi.com/2304-8158/10/4/768chokeberries juice<i>Aronia melanocarpa</i><i>Lactobacillus paracasei</i> SP5antioxidant activityphenolicsvolatiles |
| spellingShingle | Christos Bontsidis Athanasios Mallouchos Antonia Terpou Anastasios Nikolaou Georgia Batra Ioanna Mantzourani Athanasios Alexopoulos Stavros Plessas Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks Foods chokeberries juice <i>Aronia melanocarpa</i> <i>Lactobacillus paracasei</i> SP5 antioxidant activity phenolics volatiles |
| title | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks |
| title_full | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks |
| title_fullStr | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks |
| title_full_unstemmed | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks |
| title_short | Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks |
| title_sort | microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4 °c for 4 weeks |
| topic | chokeberries juice <i>Aronia melanocarpa</i> <i>Lactobacillus paracasei</i> SP5 antioxidant activity phenolics volatiles |
| url | https://www.mdpi.com/2304-8158/10/4/768 |
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