<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. <italic>Lactobacillus plantarum</italic> CCM 7039, <italic>Lactobacillus plantarum</italic> K816, <italic>Lactobacillus brevis</italic> CCM 1815 and, to a lesser extent, the probiotic strain <italic>Lactobacillus rhamnosus GG,</italic> grew in a growth medium containing a 25 % addition of sea buckthorn juice. <italic>Lactobacillus plantarum</italic> K816 and <italic>Lactobacillus brevis</italic> CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for <italic>Lactobacillus plantarum</italic> CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of <italic>Lactobacillus plantarum</italic> CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.</p>
</abstract>

The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.

Influence of sea buckthorn juice addition on the growth of microbial food cultures

Department of Food Science and Technology, Faculty of Chemical and Food Technology

Slovak University of Technology in Bratislava

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures....

Influence of sea buckthorn juice addition on the growth of microbial food cultures

Publicado en línea: 29 ene 2021

Páginas: 25 - 31

DOI: https://doi.org/10.2478/acs-2021-0004

Palabras clave
bacteria growth, health promoting food, sea buckthorn juice

© 2021 Svetlana Schubertová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Influence of sea buckthorn juice addition on the growth of microbial food cultures

Publicado en línea: 29 ene 2021

Páginas: 25 - 31

DOI: https://doi.org/10.2478/acs-2021-0004

Palabras clavebacteria growth, health promoting food, sea buckthorn juice

© 2021 Svetlana Schubertová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
bacteria growth, health promoting food, sea buckthorn juice