Malolactic fermentation in lingonberry juice and its use as a preservative.

Autor: Bergentall MK; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Niimi J; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Persson I; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Calmet E; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., As D; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Plovie A; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Malafronte L; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden., Melin P; RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Ultunaallén 4, SE-756 51, Uppsala, Sweden. Electronic address: petter.melin@ri.se.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Aug; Vol. 121, pp. 104500. Date of Electronic Publication: 2024 Feb 22.
DOI: 10.1016/j.fm.2024.104500
Abstrakt: Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste. This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Listeria monocytogenes could not grow in any juice samples, while Candida albicans only grew in the pure blackcurrant juice. Aspergillus brasiliensis growth was delayed in all samples containing benzoic acid in a concentration-dependent manner. The sourness and astringency were substantially reduced in the juice with added L. plantarum compared to the unfermented juice.
Competing Interests: Declaration of competing interest There are no conflicts of interest to declare.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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