STUDY OF BLACK CURRANT JUICE FERMENTATION PROCESS BY LACTOBACILLUS PLANTARUM LP-115
DOI:
https://doi.org/10.58407/bht.2.26.20Keywords:
blackcurrant juice, Lactobacillus, lactic acid fermentation, titratable acidity, antioxidant activity, carbohydrate consumption, functional foodsAbstract
Purpose of the work. To investigate the characteristics of the lactic acid fermentation of blackcurrant juice by the Lactobacillus plantarum LP-115 culture through the evaluation of the dynamics of physicochemical, microbiological, and biochemical parameters in order to determine the features of its course and substantiate the prospects for using the culture in the fermentation of fruit and berry raw materials.
Methodology. The fermentation process of blackcurrant juice by L. plantarum LP-115 culture was investigated under static microaerophilic conditions. During fermentation, the dynamics of active and titrated acidity, viable cell counts, soluble sugar content, and antioxidant activity were evaluated. Active and titratable acidity were determined using potentiometric and titrimetric methods, viable cell counts were enumerated by the serial decimal dilutions followed by surface plating on a culture medium, soluble sugar content was measured refractometrically; and antioxidant activity was determined spectrophotometrically using the DPPH assay. Relationships among the studied parameters were analyzed using principal component analysis (PCA).
Scientific novelty. Based on the integrated analysis of physicochemical, microbiological, and biochemical parameters and the principal component analysis, the patterns of blackcurrant juice fermentation process and the relationships among its key indicators were established. The prospects of L. plantarum LP-115 for the fermentation of fruit and berry raw materials was confirmed.
Conclusions. It was established that during fermentation, with the most intensive metabolic activity occurring between 12 and 24 h, the viable cell count of L. plantarum LP-115 increased by 2.29 log CFU/mL. Active growth of the culture was accompanied by the predominant consumption of glucose (a decrease of 54.3 %) compared to fructose (by 40.3 %), intensive acid formation with a decrease in pH to 2.88, an increase in titrated acidity to 70.2 °T and an increase in the antioxidant activity of the fermented base from 42.5 to 70.6 % due to microbial biotransformation of blackcurrant phenolic compounds.
The study confirmed the suitability of L. plantarum LP-115 for the fermentation of blackcurrant juice, as evidenced by intensive organic acid production, active culture growth, soluble sugar consumption, and increased antioxidant activity. The most intensive phase of the fermentation process occurred between 12 and 24 h, supporting the recommendation of 24 h as the optimal fermentation time under the studied conditions.
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