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Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation

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Abstract

This study examines the influence of lactic acid fermentation on iridoid and polyphenolic compounds in unripe Cornus mas L. fruits. Fermentation was carried out at room temperature over 6 weeks. Eight versions of the fermentation process were conducted: with inoculation by microflora isolated from black olives, Lb. brevis 18 M, Lb. casei 0919, Lb. paracasei 920, Lb. rhamnosus 0900, Lb. rhamnosus 0908, and spontaneous fermentation with and without summer savory (Satureja hortensis). The polyphenolic compounds, iridoids and antioxidant activities were examined in the products obtained. After fermentation, the polyphenols detected were: gallic acid and one of its derivatives, protocatechuic and ellagic acids, neochlorogenic and chlorogenic acids, and a chlorogenic acid derivative. Loganic acid and cornuside were found to be present in both the fermented fruits and the brines. The tested microorganisms produced varying amounts of lactic acid and had varying degrees of impact on the content of biologically active compounds. Lb. rhamnosus 908 proved to be the most effective strain. Unripe cornelian cherries fermented with probiotic strains could be used as an innovative pro-health product.

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Authors and Affiliations

  1. Department of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 171/173, Lodz, Poland

    Agata Czyżowska, Agnieszka Nowak & Ilona Motyl

  2. Department of Fruit Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630, Wrocław, Poland

    Alicja Z. Kucharska & Anna Sokół-Łętowska

  3. Arboretum and Institute of Physiography in Bolestraszyce, 37-700, Przemyśl, Poland

    Narcyz Piórecki

  4. University of Rzeszów, Towarnickiego 3, 35-959, Rzeszów, Poland

    Narcyz Piórecki

Authors
  1. Agata Czyżowska
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  2. Alicja Z. Kucharska
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  3. Agnieszka Nowak
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  4. Anna Sokół-Łętowska
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  5. Ilona Motyl
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  6. Narcyz Piórecki
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Correspondence to Agata Czyżowska.

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Czyżowska, A., Kucharska, A.Z., Nowak, A. et al. Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation. J Food Sci Technol 54, 2936–2946 (2017). https://doi.org/10.1007/s13197-017-2732-3

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  • DOI: https://doi.org/10.1007/s13197-017-2732-3

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