Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions
Tóm tắt
Từ khóa
Tài liệu tham khảo
Baranowski ES, Nagel CW (1983) Kinetics of malvidin-3-glucoside condensation in wine model systems. J Food Sci 48:419–421
Boido E, Lloret A, Medina K, Farinña L, Carrau F, Versini G, Dellacassa E (2002) Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay. J Agr Food Chem 51:5408–5413
Boulton RB, Singleton VL, Bisson LF, Kunkee RE (1999) Principles and practices of winemaking. Springer, New York
Chen D, Liu S (2016) Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chem 196:988–995
Coelho E, Vilanova M, Genisheva Z, Oliveira JM, Teixeira JA, Domingues L (2015) Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. LWT-Food Sci Technol 62:1043–1052
Colak N, Torun H, Gruz J, Strnad M, Hermosín-Gutiérrez I, Hayirlioglu-Ayaz S, Ayaz FA (2016) Bog bilberry phenolics, antioxidant capacity and nutrient profile. Food Chem 201:339–349
De Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23:130–135
Di Cagno R, Coda R, De Angelis M, Gobbetti M (2013) Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 33:1–10
Di Cagno R, Filannino P, Gobbetti M (2015) Vegetable and Fruit Fermentation by Lactic Acid Bacteria. In: Mozzi F, Raya RR, Vignolo GM (eds) Biotechnology of lactic acid bacteria: novel applications, 2nd edn. Wiley-Blackwell, New Jersey, pp 216–230
Filannino P, Cardinali G, Rizzello CG, Buchin S, De Angelis M, Gobbetti M, Di Cagno R (2014) Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices. Appl Environ Microbiol 80:2206–2215
Filannino P, Bai Y, Di Cagno R, Gobbetti M, Ganzle MG (2015) Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiol 46:272–279
Fugelsang KC, Edwards CG (2006) Wine microbiology: practical applications and procedures, 2nd edn. Springer, New York
Gao Y, Tian Y, Liu D, Li Z, Zhang X, Li J, Huang J et al (2015) Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chem 172:565–574
Gobbetti M, Cagno RD, Angelis MD (2010) Functional microorganisms for functional food quality. Crit Rev Food Sci Nutr 50:716–727
Gómez Alonso S, Hermosín Gutiérrez I, García Romero E (2007) Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. J Agr Food Chem 55:608–613
Gonzalez-Bello C (2016) Inhibition of shikimate kinase and type II dehydroquinase for antibiotic discovery: structure-based design and simulation studies. Curr Top Med Chem 16:960–977
Guchte MVD, Serror P, Chervaux C, Smokvina T, Ehrlich SD, Maguin E (2002) Stress responses in lactic acid bacteria. Anton Leeuwenhoek 82:187–216
Helinck S, Bars DL, Moreau D, Yvon M (2004) Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl Environ Microbiol 70:3855–3861
Lee GH, Shin Y, Oh MJ (2008) Aroma-active components of Lycii fructus (kukija). J Food Sci 73:500–505
Liu S, Yang H, Li S, Zhang J, Li T, Zhu B, Zhang B (2015) Polyphenolic compositions and chromatic characteristics of bog bilberry syrup wines. Molecules 20:19865–19877
Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R (2012) Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. J Food Sci 77:1064–1070
Mousavi Z, Mousavi SM, Razavi SH, Hadinejad M, Emam-Djomeh Z, Mirzapour M (2013) Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars, organic acids and phenolic compounds. Food Biotechnol 27:1–13
Nilchian Z, Sharifan A, Rahimi E, Mazid Abadi N (2016) Improvement of fermented cucumber characteristics by starter culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles. J Food Biosci Technol 6:31–40
Pascual-Teresa SD, Sanchez-Ballesta MT, García-Viguera C (2013) Anthocyanins. Nat Prod 8:329–332
Pritchard GG, Coolbear T (1993) The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbiol Rev 12:179–206
Tabasco R, Sánchez-Patán F, Monagas M, Bartolomé B, Victoria Moreno-Arribas M, Peláez C, Requena T (2011) Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism. Food Microbiol 28:1345–1352
Ugliano M, Genovese A, Moio L (2003) Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J Agr Food Chem 51:5073–5078
Wang L, Su S, Wu J, Du H, Li S, Huo J, Zhang Y et al (2014) Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity. Food Chem 160:357–364
Wei M, Gu P, Li CJ, Yang H, Liu S, Zhang J, Yan Z et al (2014) Determination of 7 organic acids in Vaccinium uliginosum products by HPLC. China Brewing 33:145–148 (in Chinese)
Wen Y, He F, Zhu B, Lan Y, Pan Q, Li C, Reeves MJ et al (2014) Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chem 152:29–36
Wu Y, Duan S, Zhao L, Gao Z, Luo M, Song S, Xu W et al (2016) Aroma characterization based on aromatic series analysis in table grapes. Sci Rep 6:31116