Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix
The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted i...
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| Format: | Article |
| Language: | English |
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Sciendo
2021-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2021-0012 |
| _version_ | 1819034087086620672 |
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| author | Skrzypczak Katarzyna Gustaw Klaudia Schwonke Dominika Pałys Izabela Gordat Katarzyna Michalak-Majewska Monika Gustaw Waldemar |
| author_facet | Skrzypczak Katarzyna Gustaw Klaudia Schwonke Dominika Pałys Izabela Gordat Katarzyna Michalak-Majewska Monika Gustaw Waldemar |
| author_sort | Skrzypczak Katarzyna |
| collection | DOAJ |
| description | The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (final products obtained using strain 299v after 7-day cold storage). The process contributed to changes in the betanin and vulgaxanthin-I concentration in beetroot beverages. All fermented products exhibited antioxidative activity, i.e. 50% inhibition of 1,1-diphenyl-2-picrylhydrazyl free radicals. Moreover, three genes involved in the biosynthesis of bacteriocins were detected in the novel strain EK11, which exhibits functional and technological potential for the production of fermented foods. |
| first_indexed | 2024-12-21T07:28:09Z |
| format | Article |
| id | doaj.art-36c8a2f0a28c42d3b60ddeeb9934f898 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-21T07:28:09Z |
| publishDate | 2021-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-36c8a2f0a28c42d3b60ddeeb9934f8982022-12-21T19:11:37ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2021-06-0125112313410.2478/aucft-2021-0012Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food MatrixSkrzypczak Katarzyna0Gustaw Klaudia1Schwonke Dominika2Pałys Izabela3Gordat Katarzyna4Michalak-Majewska Monika5Gustaw Waldemar6Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704Lublin, PolandThe study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (final products obtained using strain 299v after 7-day cold storage). The process contributed to changes in the betanin and vulgaxanthin-I concentration in beetroot beverages. All fermented products exhibited antioxidative activity, i.e. 50% inhibition of 1,1-diphenyl-2-picrylhydrazyl free radicals. Moreover, three genes involved in the biosynthesis of bacteriocins were detected in the novel strain EK11, which exhibits functional and technological potential for the production of fermented foods.https://doi.org/10.2478/aucft-2021-0012lactic acid fermentationbacteriocinsfunctional food |
| spellingShingle | Skrzypczak Katarzyna Gustaw Klaudia Schwonke Dominika Pałys Izabela Gordat Katarzyna Michalak-Majewska Monika Gustaw Waldemar Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix Acta Universitatis Cibiniensis. Series E: Food Technology lactic acid fermentation bacteriocins functional food |
| title | Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix |
| title_full | Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix |
| title_fullStr | Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix |
| title_full_unstemmed | Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix |
| title_short | Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix |
| title_sort | possibility of reinforcement the functional potential of vegetable juices with the use of novel strain lactiplantibacillus plantarum ek11 isolated from an unconventional fermented food matrix |
| topic | lactic acid fermentation bacteriocins functional food |
| url | https://doi.org/10.2478/aucft-2021-0012 |
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