Mantzourani Ioanna, Kazakos Stavros, Terpou Antonia, Alexopoulos Athanasios, Bezirtzoglou Eugenia, Bekatorou Argyro, Plessas Stavros
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece.
Foods. 2018 Dec 22;8(1):4. doi: 10.3390/foods8010004.
In this research survey the application of probiotic strain ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3⁻1% /). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.
在这项研究调查中，探寻了益生菌菌株ATCC 14917在石榴汁发酵中的应用。石榴汁发酵24小时，然后储存4周。发酵24小时并储存4周后，细胞活力保持在较高水平（高于8.8 log cfu/mL），而与未发酵的石榴汁相比，发酵石榴汁在储存第4周时得分更高。通过糖和有机酸分析证明，该益生菌菌株在乳酸发酵方面有效。乙醇浓度维持在较低水平（0.3⁻1% /）。即使在冷藏第4周时，与未发酵的果汁相比，发酵石榴汁含有更多且百分比更高的理想挥发性化合物（醇类、酮类和酯类）。在所有储存时间内，与未发酵的果汁相比，抗氧化活性（第2周时为150.63 mg Trolox当量（TE）/100 mL）和总酚含量（第2周时为206.46 mg没食子酸当量（GAE）/100 mL）均记录在较高水平。
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