Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i>
Functional fermented fruit juices produced using a combination of non-<i>Saccharomyces</i> yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with <i>Lactobacillus acidophilus</i> (<i>La</i&g...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/21/3455 |
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| Summary: | Functional fermented fruit juices produced using a combination of non-<i>Saccharomyces</i> yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with <i>Lactobacillus acidophilus</i> (<i>La</i>), single inoculation with <i>Torulaspora delbrueckii</i> (<i>Td</i>), and co-culture of both <i>La</i> + <i>Td</i>, on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control. The results show significant increases in the color intensity of the fermented-JA juices, whereas an enhancement of total phenolic contents is observed in the fermented JA-juices acquired through the use of <i>La</i> for both single and co-culture inoculations. The colony counts of LAB and yeast in the inoculated JA juices increased by approximately 2.0 and 1.7 log CFU/mL at 24 h, respectively. The antibacterial activity of JA juices against four pathogenic bacteria was detected. All JA juices exhibited antimicrobial activity against the tested pathogenic strains, with strong antibacterial properties of <i>La</i>-fermented juice being recorded against <i>Bacillus cereus</i> at the lowest MIC of 124 µL/mL. Additionally, <i>La</i> + <i>Td</i>-fermented and UI-JA juices demonstrated comparable anticancer activity against HT-29 cells with IC50 values of 823.37 and 754.87 µg/mL, respectively. Furthermore, a total of 995 compounds was identified as differential fermentation metabolites through non-targeted metabolome analysis across different fermentation groups. These findings illustrate the significant potential of using JA juice for <i>La</i> and <i>Td</i> fermentation to develop functional juices. |
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| ISSN: | 2304-8158 |