Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2240–2250 | Cite as

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

  • Ming Wei
  • Shaoyang Wang
  • Pan Gu
  • Xiaoyu Ouyang
  • Shuxun Liu
  • Yiqing Li
  • Bolin Zhang
  • Baoqing Zhu
Original Article


This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.


Bog bilberry juice Lactic acid fermentation Lactobacillus plantarum Phenolic compounds Volatile compounds 



This study was financially supported by the grand of China Forestry Administration 948 Project (No. 2015-4-49) and the Fundamental Research Funds for the Central Universities (Nos.YX2015-15 and 201610022032). The authors sincerely thanked Dr. Changqing Duan and his team at the Center of Viticulture and Enology at the China Agricultural University for the help on analyses of phenolic and volatile compounds. The authors sincerely thanked Dr. Zheng Li in the Food Science and Human Nutrition Department at the University of Florida for the language editing and the discussion suggestion of the manuscript.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and BiotechnologyBeijing Forestry UniversityBeijingChina
  2. 2.Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food InnovationUniversity of QueenslandArcherfield BCAustralia

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