publication . Article . Other literature type . 2015

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? - A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics.

Frédéric Carlin; Ana Paula Espirito-Santo; Catherine M.G.C. Renard;
Open Access English
  • Published: 01 Dec 2015
  • Publisher: HAL CCSD
  • Country: France
Abstract
Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by <em>Lactobacillus</em> strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase (SOD) activity and folates production analyzed through HPLC/fluorimetry. Acceptability of fermented juice was appraised through hedonic analysis. Lactobacilli counts were the highest in apple and the lowest in orang...
Subjects
Medical Subject Headings: food and beveragesbacteriafungi
free text keywords: Folate, Antioxidant enzyme, acceptability test, Lactobacillus, Fruit juice fermentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], Lactobacillus;Fruit juice fermentation;Folate;Antioxidant enzyme;acceptability test, jus de fruit, jus de pomme, jus d'orange, jus de raisin, golden delicious, raisin muscat, jus fermenté, stockage au froid, culture bactérienne, technique de fermentation, analyse hédonique, superoxyde dismutase, biology.organism_classification, biology, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, Orange juice, Orange (colour), Chemistry, Cold storage, Fermentation, Food science
Funded by
EC| AGREENSKILLS
Project
AGREENSKILLS
International Mobility Programme to Strengthen Skills and Excellence in Research for Agriculture
  • Funder: European Commission (EC)
  • Project Code: 267196
  • Funding stream: FP7 | SP3 | PEOPLE
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