Abstract
Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of this juice by mono- and mixed cultures was investigated. All tested strains exhibited good growth properties on apricot juice without any nutrient supplementation. In monoculture fermentation, 7.2, 7.25, 7.06 and 7.16 log (cfu/mL h) cell yields were observed for Bifidobacterium lactis Bb-12, Bifidobacterium longum Bb-46, Lactobacillus casei 01 and Lactobacillus acidophilus La-5 strains, respectively, and higher cell yields were obtained in the mixed culture fermentation. The antioxidant capacity increased slightly during fermentation. The concentration of acetic acid (27–48 mM) were about doubled in cases of the mixed culture fermentations than of monoculture fermentations (18–30 mM), while the levels of lactic acid were similar (70–90 mM). The relatively high values of these properties offer the potential for development of novel probiotic apricot juice.
Similar content being viewed by others
References
Sybesma WF, Hugenholtz J. Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease. pp. 448–474. In: Functional foods, cardiovascular disease and diabetes. Arnoldi A (ed). CRC Press, Boca Raton, USA (2004)
Nguyen DQ, Kun Sz, Bujna E, Havas P, Hoschke Á, Rezessy-Szabó JM. Power of Bifidobacteria in Food Applications for Health Promotion. Chapter 15. In: The Handbook of Microbial Bioresources. Gupta VK, Sharma GD, Thuohy MG, and Gaur R (eds). CAB International, London, UK (2016)
De Vrese M, Schrezenmeir J. Probiotics, prebiotics, and synbiotics. Adv. Biochem. Eng./Biotechnol. 111: 1–66 (2008)
Gebbers JO. Atherosclerosis, cholesterol, nutrition, and statins—a critical review. Ger. Med. Sci. 5: 1–11 (2007)
Luckow T, Delahunty C. Which juice is healthier? A consumer study of probiotic non-dairy juice drinks. Food Qual. Prefer. 15: 751–759 (2004)
Endrizzi I, Pirretti G, Calò DG, Gasperi F. A consumer study of fresh juices containing berry fruits. J. Sci. Food Agric. 89: 1227–1235 (2009)
Drogoudi PD, Vemmos S, Pantelidis G, Petri E, Tzoutzoukou C, Karayannis I. Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids. J. Agric. Food Chem. 56: 10754–10760 (2008)
Tanriöven D, Eksi A. Phenolic compounds in pear juice from different cultivars. Food Chem. 93: 89–93 (2005)
Dahal NR, Karki TB, Swamylingappa B, Li Q, Gu G. Traditional foods and beverages of Nepal - A review. Food Rev. Int. 21: 1–25 (2005)
Costa MG, Fonteles TV, De Jesus AL, Rodrigues S. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chem. 139: 261–266 (2013)
Fonteles TV, Costa MG, De Jesus ALT, Rodrigues S. Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442. Food Bioprocess Tech. 5: 2819–2826 (2012)
Pereira ALF, Maciel TC, Rodrigues S. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Res. Int. 44: 1276–1283 (2011)
De Man JD, Rogosa M, Sharpe ME. A Medium for the Cultivation of Lactobacilli. J. Appl. Bacteriol. 23: 130–135 (1960)
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 239: 70–76 (1996)
Havas P, Kun Sz, Perger-Mészáros I, Rezessy-Szabó JM, Nguyen DQ. Performances of new isolates of Bifidobacterium on fermentation of soymilk. Acta Microbiol. Immunol. Hung. 62: 463–476 (2015)
Kun Sz, Rezessy-Szabó JM, Nguyen DQ, Hoschke Á. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochem. 43: 816–821 (2008)
Klaver FAM, Kingma F, Weerkamp AH. Growth and survival of Bifidobacteria in milk. Neth. Milk Dairy J. 47: 151–164 (1993)
Kim HR, Kim ID, Dhungana SK, Kim MO, Shin DH. Comparative assessment of physicochemical properties of unripe peach (Prunus persica) and Japanese apricot (Prunus mume). Asian Pac. J. Trop. Biomed. 4: 97–103 (2014)
Srinivas D, Mital BK, Garg SK. Utilization of sugars by Lactobacillus acidophilus strains. Int. J. Food Microbiol. 10: 51–57 (1990)
Senthuran A, Senthuran V, Hatti-Kaul R, Mattiasson B. Lactic acid production by immobilized Lactobacillus casei in recycle batch reactor: A step towards optimisation. J. Biotechnol. 73: 61–70 (1999)
Trontel A, Batušić A, Gusić I, Slavica A, Šantek B, Novak S. Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp. Food Technol. Biotechnol. 49: 75–82 (2011)
Martin LJ, Matar C. Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora. J. Sci. Food Agric. 85: 1477–1484 (2005)
Wang Y, Wu Y, Wang Y, Xu H, Mei X, Yu D, Wang Y, Li W. Antioxidant properties of probiotic bacteria. Nutrients 9: 521 (2017)
Amaretti A, di Nunzio M, Pompei A, Raimondi S, Rossi M, Bordoni A. Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities. Appl. Microbiol. Biotechnol. 97: 809–817 (2013)
Fugelsang KC. Wine Microbiology. Chapman & Hall, New York, USA (1997)
Rozes N, Arola L, Bordons A. Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Lett. Appl. Microbiol. 36: 337–341 (2003)
De Vries W, Stouthamer AH. Pathway of glucose fermentation in relation to the taxonomy of bifidobacteria. J. Bacteriol. 93: 574–576 (1967)
Hoier E. Use of Probiotic Starter Cultures in Dairy Products. Food Aust. 44: 418–420 (1992)
Hou JW, Yu RC, Chou CC. Changes in some components of soymilk during fermentation with bifidobacteria. Food Res. Int. 33: 393–397 (2000)
Zalán Zs, Hudácek J., Stetina J, Chumchalová J, Halász A. Production of organic acids by Lactobacillus strains in three different media. Eur. Food Res. Technol. 230: 395–404 (2010)
Nancib N, Nancib A, Boudjelal A, Benslimane C, Blanchard F, Boudrant J. The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus. Bioresource Technol. 78: 149–153 (2001)
Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int. J. Food Microbiol. 64: 261–275 (2001)
Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int. J. Food Microbiol. 127: 220–228 (2008)
Tien YY, Ng CC, Chang CC, Tseng WS, Kotwal S, Shyu YT. Studies on the lactic-fermentation of sugar apple (Annona squamosa L.). J. Food Drug Anal. 13: 377–381 (2005)
Omoya FO, Akharaiyi FC. Studies on qualitative and quantitative characterization of alcoholic beverages from tropical fruits. Res. J. Microbiol. 3: 429–435 (2008)
Acknowledgements
This work is supported by National Development Agency through project no. TECH_09-A3-2009-0194) and by the Széchényi 2020 Project No. EFOP-3.6.3.-VEKOP-16-2017-00005 as well as Bolyai Research Grant from Hungarian Academic of Sciences.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
Authors declare that they have not any conflicts of interest.
Rights and permissions
About this article
Cite this article
Bujna, E., Farkas, N.A., Tran, A.M. et al. Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains. Food Sci Biotechnol 27, 547–554 (2018). https://doi.org/10.1007/s10068-017-0269-x
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-017-0269-x