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The study investigated the suitability of a novel strain <italic>Lactiplantibacillus plantarum</italic> EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic <italic>L. plantarum</italic> 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (final products obtained using strain 299v after 7-day cold storage). The process contributed to changes in the betanin and vulgaxanthin-I concentration in beetroot beverages. All fermented products exhibited antioxidative activity, i.e. 50% inhibition of 1,1-diphenyl-2-picrylhydrazyl free radicals. Moreover, three genes involved in the biosynthesis of bacteriocins were detected in the novel strain EK11, which exhibits functional and technological potential for the production of fermented foods.
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The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probiotic L. plantarum 299v (pH=3.72±0.01 in beet juice and pH=3.43±.0.01 in tomato juice). The fermentation increased the lycopene content in tomato juices from 27.90±0.31µg mL−1 (after 24-h fermentation by strain EK11) to 116.86 ±0.19 µg mL−1 (final products obtained using strain 299v after 7-day cold storage). The process contributed to changes in the betanin and vulgaxanthin-I concentration in beetroot beverages. All fermented products exhibited antioxidative activity, i.e. 50% inhibition of 1,1-diphenyl-2-picrylhydrazyl free radicals. Moreover, three genes involved in the biosynthesis of bacteriocins were detected in the novel strain EK11, which exhibits functional and technological potential for the production of fermented foods.

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain <italic>Lactiplantibacillus Plantarum</italic> EK11 Isolated from an Unconventional Fermented Food Matrix

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology

Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology

Acta Universitatis Cibiniensis. Series E: Food Technology

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

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain  EK11 Isolated from an Unconventional Fermented Food Matrix

The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved...

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Pubblicato online: 28 giu 2021

Pagine: 123 - 134

Ricevuto: 26 mar 2021

Accettato: 11 mag 2021

DOI: https://doi.org/10.2478/aucft-2021-0012

Parole chiave
lactic acid fermentation, bacteriocins, functional food

© 2021 Katarzyna Skrzypczak et al., published by Sciendo

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

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Pubblicato online: 28 giu 2021

Pagine: 123 - 134

Ricevuto: 26 mar 2021

Accettato: 11 mag 2021

DOI: https://doi.org/10.2478/aucft-2021-0012

Parole chiavelactic acid fermentation, bacteriocins, functional food

© 2021 Katarzyna Skrzypczak et al., published by Sciendo

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

Parole chiave
lactic acid fermentation, bacteriocins, functional food