Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

Jia Rui Liang; Hong Deng; Ching Yuan Hu; Peng Tao Zhao; Yong Hong Meng

doi:10.3389/fnut.2022.1045347

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

Front Nutr. 2022 Dec 6:9:1045347. doi: 10.3389/fnut.2022.1045347. eCollection 2022.

Authors

Jia Rui Liang¹, Hong Deng¹, Ching Yuan Hu^{1

2}, Peng Tao Zhao¹, Yong Hong Meng¹

Affiliations

¹ The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an, China.
² Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai'i at Mānoa, Honolulu, HI, United States.

Abstract

Background: To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles.

Methods: The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated.

Results: Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains.

Conclusion: These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.

Keywords: Lactobacillus; organic acids; phylogenetic tree; viable count; volatile compounds.