Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii DOI Creative Commons

Benjawan Papun,

Pairote Wongputtisin, Apinun Kanpiengjai

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3455 - 3455

Published: Oct. 29, 2024

Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects three inoculation protocols, single with Lactobacillus acidophilus (La), Torulaspora delbrueckii (Td), co-culture both La + Td, on the physicochemical, microbiological, sensory properties, metabolic profile JA after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as control. results show significant increases in color intensity fermented-JA juices, whereas an enhancement total phenolic contents is observed JA-juices acquired through use for inoculations. colony counts LAB inoculated increased by approximately 2.0 1.7 log CFU/mL h, respectively. antibacterial activity against four pathogenic detected. All exhibited antimicrobial tested strains, strong properties La-fermented being recorded Bacillus cereus lowest MIC 124 µL/mL. Additionally, Td-fermented UI-JA demonstrated comparable anticancer HT-29 cells IC50 values 823.37 754.87 µg/mL, Furthermore, 995 compounds identified differential fermentation metabolites non-targeted metabolome analysis across different groups. These findings illustrate potential Td to develop functional juices.

Language: Английский

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii DOI Creative Commons

Benjawan Papun,

Pairote Wongputtisin, Apinun Kanpiengjai

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3455 - 3455

Published: Oct. 29, 2024

Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects three inoculation protocols, single with Lactobacillus acidophilus (La), Torulaspora delbrueckii (Td), co-culture both La + Td, on the physicochemical, microbiological, sensory properties, metabolic profile JA after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as control. results show significant increases in color intensity fermented-JA juices, whereas an enhancement total phenolic contents is observed JA-juices acquired through use for inoculations. colony counts LAB inoculated increased by approximately 2.0 1.7 log CFU/mL h, respectively. antibacterial activity against four pathogenic detected. All exhibited antimicrobial tested strains, strong properties La-fermented being recorded Bacillus cereus lowest MIC 124 µL/mL. Additionally, Td-fermented UI-JA demonstrated comparable anticancer HT-29 cells IC50 values 823.37 754.87 µg/mL, Furthermore, 995 compounds identified differential fermentation metabolites non-targeted metabolome analysis across different groups. These findings illustrate potential Td to develop functional juices.

Language: Английский

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