Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

Heng Liu; Yang Ni; Qun Yu; Liuping Fan

doi:10.1016/j.foodres.2023.113060

Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties

Food Res Int. 2023 Oct:172:113060. doi: 10.1016/j.foodres.2023.113060. Epub 2023 May 29.

Authors

Heng Liu¹, Yang Ni², Qun Yu², Liuping Fan³

Affiliations

¹ State Key Laboratory of Food Science & Resourses, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
² School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
³ State Key Laboratory of Food Science & Resourses, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address: fanliuping@jiangnan.edu.cn.

PMID: 37689854
DOI: 10.1016/j.foodres.2023.113060

Abstract

In this study, Pichia kluyveri (P. kluyveri) and Lactobacillus plantarum (L. plantarum) were sequentially inoculated into a plant-based beverage consisting of bananas, broccoli, and wolfberries. The physicochemical characteristics, functional components, and taste of it at different stages were determined. After 8-d fermentation, the viable counts of P. kluyveri and L. plantarum were 6.50 log CFU/mL and 8.43 log CFU/mL, respectively. The ethanol was <0.5 % (v/v). Compared with control group, the superoxide dismutase (SOD) activity increased by 96.08 folds and total phenolics content increased by 1.09 folds. The contents of lactic acid, protocatechuic acid, and chlorogenic acid exhibited an upgrade trend, whereas the contents of caffeic acid and malic acid presented a downward tendency. Some organic acids had positive correlations with sensory quality, especially sourness. In addition, the γ-amino butyric acid (GABA) concentration and antioxidant activity were also improved during fermentation. Results showed the nutritional functional properties and sensory quality of this beverage could be improved through co-fermentation of P. kluyveri and L. plantarum.

Keywords: Co-fermentation; Functional properties; L. plantarum; Non-dairy beverage; P. kluyveri; Probiotic activity; Sensory quality.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Fermentation
Fermented Beverages
Lactobacillus plantarum*
Pichia

Supplementary concepts

Pichia kluyveri