CNR, Institute of Sciences of Food Production (ISPA), via Prov.le Lecce-Monteroni, 73100, Lecce, Italy.
Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100, Lecce, Italy.
Food Microbiol. 2019 Dec;84:103262. doi: 10.1016/j.fm.2019.103262. Epub 2019 Jul 8.
The organoleptic attributes of Prunus mahaleb, a fruit representing a new source of bioactive compounds, are so pronounced that it can be consider non-edible. This study was designed to evaluate the acceptance of P. mahaleb fruits after fermentation with different Saccharomyces cerevisiae and Lactobacillus plantarum protechnological strains. Four different bacterial and one yeast strains, as single or mixed starter formulation, were used to inoculate an aqueous suspension of P. mahaleb fruits. The fermented fruits and fermentation broths were subjected to physico-chemical characterization and the organoleptic properties of both samples were also assessed by a hedonic panel. The obtained results indicated that all the employed strains were able to grow and to ferment the matrix. However, the mixed starter FG69 + Li180-7 (L. plantarum/S. cerevisiae) had the best impact on sensory characteristics of P. mahaleb fruit and fermented medium. The adopted protocol allowed us to attain edible fruits and a new fermented non-dairy drink with valuable probiotic health-promoting properties. In our knowledge, this is the first study concerning the exploitation of P. mahaleb fruits. This investigation confirmed the potential of yeasts and lactic acid bacteria co-inoculation in the design of starter tailored for this kind of food applications.
李属樱桃的感官属性如此显著，以至于可以认为它不可食用。本研究旨在评估不同酿酒酵母和植物乳杆菌发酵工艺菌株对李属樱桃果实可接受性的影响。使用了四种不同的细菌和一种酵母菌株，作为单一或混合起始配方，接种到李属樱桃果实的水悬浮液中。对发酵后的果实和发酵液进行了理化特性分析，并通过感官评估小组评估了这两种样品的感官特性。结果表明，所有使用的菌株都能够在基质中生长和发酵。然而，混合起始 FG69+Li180-7（植物乳杆菌/酿酒酵母）对李属樱桃果实和发酵基质的感官特性有最好的影响。所采用的方案使我们能够获得可食用的果实和一种新的发酵非乳制品饮料，具有有价值的益生菌健康促进特性。据我们所知，这是关于李属樱桃果实利用的首次研究。这项研究证实了在设计针对这种食品应用的起始配方时，酵母和乳酸菌共同接种的潜力。
