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首页> 外文期刊>Antioxidants >Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria
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Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

机译：一种由山茱Cherry汁和益生菌组成的新型功能性水果饮料的生产

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摘要

The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3–0.9% v / v ). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214–264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165–199 mg GAE/100 mL) and non-fermented juice (135–169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.
机译：本研究描述了通过在山茱ian樱桃汁发酵中应用益生菌植物乳杆菌ATCC（美国典型培养物保藏所）14917来开发新型功能性饮料。益生菌以游离形式使用，并以脱木质素的麦麸载体（DWB）形式固定。将山茱cherry樱桃汁发酵24小时，然后将其在4°C下保存4周。评估了多个参数，例如残留糖分，有机酸和酒精含量，总酚含量，细胞活力以及消费者的接受度。关于糖和有机酸的分析，证明无益生菌或固定化的生物催化剂是有效的。乙醇的浓度保持在较低水平（0.3–0.9％v / v）。与所有带有游离细胞的发酵果汁（165-199 mg GAE / 100 mL）相比，在整个冷藏期间，固定化细胞的发酵山茱cherry樱桃汁的总酚含量较高（214–264 mg GAE / 100 mL）。和非发酵果汁（135–169 mg GAE / 100 mL）。与游离细胞（第4周为7.36 log cfu / mL）相比，固定化细胞在较高水平（第4周为9.95 log cfu / mL）上保持活力。在发酵和未发酵样品之间没有观察到明显的感觉差异。

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