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

и другие.

Foods, Год журнала: 2024, Номер 13(21), С. 3455 - 3455

Опубликована: Окт. 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.

Язык: 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

и другие.

Foods, Год журнала: 2024, Номер 13(21), С. 3455 - 3455

Опубликована: Окт. 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.

Язык: Английский

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