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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2024-10-01
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| author | Benjawan Papun Pairote Wongputtisin Apinun Kanpiengjai Tippapha Pisithkul Phayungsak Manochai Kamonwan Manowan Anong Atsaneechantra Ni-orn Chomsri |
| author_facet | Benjawan Papun Pairote Wongputtisin Apinun Kanpiengjai Tippapha Pisithkul Phayungsak Manochai Kamonwan Manowan Anong Atsaneechantra Ni-orn Chomsri |
| author_sort | Benjawan Papun |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7f8d822cd1ab44ab839dfa0a9071d5a9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-7f8d822cd1ab44ab839dfa0a9071d5a92024-11-08T14:36:20ZengMDPI AGFoods2304-81582024-10-011321345510.3390/foods13213455Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i>Benjawan Papun0Pairote Wongputtisin1Apinun Kanpiengjai2Tippapha Pisithkul3Phayungsak Manochai4Kamonwan Manowan5Anong Atsaneechantra6Ni-orn Chomsri7Agricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, ThailandProgram in Biotechnology, Faculty of Science, Maejo University, Sansai, Chiang Mai 50290, ThailandDivision of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandProgram in Biotechnology, Faculty of Science, Maejo University, Sansai, Chiang Mai 50290, ThailandAgricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, ThailandAgricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, ThailandAgricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, ThailandAgricultural Technology Research Institute, Rajamangala University of Technology Lanna, Lampang 52000, ThailandFunctional 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.https://www.mdpi.com/2304-8158/13/21/3455Japanese apricot<i>Prunus mume</i>fermentation<i>Lactobacillus</i><i>Torulaspora</i> |
| spellingShingle | Benjawan Papun Pairote Wongputtisin Apinun Kanpiengjai Tippapha Pisithkul Phayungsak Manochai Kamonwan Manowan Anong Atsaneechantra Ni-orn Chomsri Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> Foods Japanese apricot <i>Prunus mume</i> fermentation <i>Lactobacillus</i> <i>Torulaspora</i> |
| title | Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> |
| title_full | Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> |
| title_fullStr | Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> |
| title_full_unstemmed | Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> |
| title_short | Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with <i>Lactobacillus acidophilus</i> and <i>Torulaspora delbrueckii</i> |
| title_sort | fermentative characteristics and metabolic profiles of japanese apricot juice fermented with i lactobacillus acidophilus i and i torulaspora delbrueckii i |
| topic | Japanese apricot <i>Prunus mume</i> fermentation <i>Lactobacillus</i> <i>Torulaspora</i> |
| url | https://www.mdpi.com/2304-8158/13/21/3455 |
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