Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy.
Nutrients. 2019 Jan 22;11(2):213. doi: 10.3390/nu11020213.
Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported.
The growth ability of , , and was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer.
Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in and (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, -coumaric acid into 4-ethylphenol and phenyllactic acid was produced.
Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains ( and ). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with ).
乳酸菌（LAB）表现出极大的多样性，可用于不同的目的，例如增强风味或代谢酚类化合物。在本研究中，报告了使用乳制品和植物来源的 LAB 菌株进行樱桃汁发酵。
研究了 、 、 和 在樱桃汁中的生长能力。采用 GC-MS（气相色谱-质谱联用）对糖、有机酸和挥发性化合物进行分析，采用 UHPLC（超高效液相色谱）配备线性离子阱质谱仪对酚类化合物进行分析。
所有发酵样品中的蔗糖以及通过苹果酸-乳酸发酵转化为乳酸的苹果酸均显著减少。挥发性化合物的总量增加。具体而言，具有水果香气的酯丙酸乙酯在 和 （乳制品菌株）发酵的果汁中达到最高浓度。酚类化合物被广泛代谢：咖啡酸转化为二氢咖啡酸，-香豆酸转化为 4-乙基苯酚，苯乳酸生成。
乳酸发酵使果汁具有水果香气，并增强苯乳酸，特别是使用乳制品菌株（ 和 ）。具有潜在生物活性的二氢咖啡酸的水平也有所提高（特别是 ）。
