The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast <i>Sacchar...
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| Format: | Article |
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MDPI AG
2024-04-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/7/3009 |
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| author | Andrea Maria Patelski Urszula Dziekońska-Kubczak Maciej Ditrych |
| author_facet | Andrea Maria Patelski Urszula Dziekońska-Kubczak Maciej Ditrych |
| author_sort | Andrea Maria Patelski |
| collection | DOAJ |
| description | Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii. Saccharomyces bayanus</i> was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort fermented by <i>S. bayanus</i>, the final ethanol concentration was 71.23 ± 1.62 g/L. Regardless of the type of yeast and additives used, the samples retained much of the color of the unfermented juice. The polyphenols content in the fermented samples was close to the initial polyphenols content in the juices. The sensory attributes of the juices fermented by the probiotic yeast did not differ from the samples fermented by <i>S. bayanus</i>. Fermenting fruit juices with probiotic yeasts offers a commercially viable and sensorially appealing method to enhance the product’s value by imparting it with probiotic properties. |
| first_indexed | 2024-04-24T10:48:54Z |
| format | Article |
| id | doaj.art-62cb5b3190634f48931482869145d14e |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-04-24T10:48:54Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-62cb5b3190634f48931482869145d14e2024-04-12T13:15:26ZengMDPI AGApplied Sciences2076-34172024-04-01147300910.3390/app14073009The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>Andrea Maria Patelski0Urszula Dziekońska-Kubczak1Maciej Ditrych2Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandThroughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii. Saccharomyces bayanus</i> was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort fermented by <i>S. bayanus</i>, the final ethanol concentration was 71.23 ± 1.62 g/L. Regardless of the type of yeast and additives used, the samples retained much of the color of the unfermented juice. The polyphenols content in the fermented samples was close to the initial polyphenols content in the juices. The sensory attributes of the juices fermented by the probiotic yeast did not differ from the samples fermented by <i>S. bayanus</i>. Fermenting fruit juices with probiotic yeasts offers a commercially viable and sensorially appealing method to enhance the product’s value by imparting it with probiotic properties.https://www.mdpi.com/2076-3417/14/7/3009<i>boulardii</i><i>bayanus</i>orange juiceblack currantTPC |
| spellingShingle | Andrea Maria Patelski Urszula Dziekońska-Kubczak Maciej Ditrych The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> Applied Sciences <i>boulardii</i> <i>bayanus</i> orange juice black currant TPC |
| title | The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_full | The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_fullStr | The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_full_unstemmed | The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_short | The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> |
| title_sort | fermentation of orange and black currant juices by the probiotic yeast i saccharomyces cerevisiae i var i boulardii i |
| topic | <i>boulardii</i> <i>bayanus</i> orange juice black currant TPC |
| url | https://www.mdpi.com/2076-3417/14/7/3009 |
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