Back to Search
Start Over
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2025 Feb; Vol. 201, pp. 115547. Date of Electronic Publication: 2025 Jan 02. - Publication Year :
- 2025
-
Abstract
- Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- Edible Grain chemistry
Edible Grain microbiology
Beverages analysis
Beverages microbiology
Odorants analysis
beta Carotene analysis
Food Microbiology
Amino Acids analysis
Acetobacter metabolism
Fermentation
Hippophae chemistry
Hippophae microbiology
Nutritive Value
Proanthocyanidins analysis
Volatile Organic Compounds analysis
Lactobacillus metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 201
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 39849701
- Full Text :
- https://doi.org/10.1016/j.foodres.2024.115547