These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices.
    Author: Sevindik O, Guclu G, Agirman B, Selli S, Kadiroglu P, Bordiga M, Capanoglu E, Kelebek H.
    Journal: Food Chem; 2022 Jun 01; 378():132079. PubMed ID: 35042105.
    Abstract:
    Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.
    [Abstract] [Full Text] [Related] [New Search]