Food Science and Biotechnology

, Volume 27, Issue 2, pp 547–554 | Cite as

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

  • Erika Bujna
  • Nikoletta Annamária Farkas
  • Anh Mai Tran
  • Mai Sao Dam
  • Quang Duc Nguyen


Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of this juice by mono- and mixed cultures was investigated. All tested strains exhibited good growth properties on apricot juice without any nutrient supplementation. In monoculture fermentation, 7.2, 7.25, 7.06 and 7.16 log (cfu/mL h) cell yields were observed for Bifidobacterium lactis Bb-12, Bifidobacterium longum Bb-46, Lactobacillus casei 01 and Lactobacillus acidophilus La-5 strains, respectively, and higher cell yields were obtained in the mixed culture fermentation. The antioxidant capacity increased slightly during fermentation. The concentration of acetic acid (27–48 mM) were about doubled in cases of the mixed culture fermentations than of monoculture fermentations (18–30 mM), while the levels of lactic acid were similar (70–90 mM). The relatively high values of these properties offer the potential for development of novel probiotic apricot juice.


Apricot Bifidobacteria Lactic acid bacteria Fermented juice Probiotics 



This work is supported by National Development Agency through project no. TECH_09-A3-2009-0194) and by the Széchényi 2020 Project No. EFOP-3.6.3.-VEKOP-16-2017-00005 as well as Bolyai Research Grant from Hungarian Academic of Sciences.

Compliance with ethical standards

Conflict of interest

Authors declare that they have not any conflicts of interest.


  1. 1.
    Sybesma WF, Hugenholtz J. Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease. pp. 448–474. In: Functional foods, cardiovascular disease and diabetes. Arnoldi A (ed). CRC Press, Boca Raton, USA (2004)Google Scholar
  2. 2.
    Nguyen DQ, Kun Sz, Bujna E, Havas P, Hoschke Á, Rezessy-Szabó JM. Power of Bifidobacteria in Food Applications for Health Promotion. Chapter 15. In: The Handbook of Microbial Bioresources. Gupta VK, Sharma GD, Thuohy MG, and Gaur R (eds). CAB International, London, UK (2016)Google Scholar
  3. 3.
    De Vrese M, Schrezenmeir J. Probiotics, prebiotics, and synbiotics. Adv. Biochem. Eng./Biotechnol. 111: 1–66 (2008)Google Scholar
  4. 4.
    Gebbers JO. Atherosclerosis, cholesterol, nutrition, and statins—a critical review. Ger. Med. Sci. 5: 1–11 (2007)Google Scholar
  5. 5.
    Luckow T, Delahunty C. Which juice is healthier? A consumer study of probiotic non-dairy juice drinks. Food Qual. Prefer. 15: 751–759 (2004)CrossRefGoogle Scholar
  6. 6.
    Endrizzi I, Pirretti G, Calò DG, Gasperi F. A consumer study of fresh juices containing berry fruits. J. Sci. Food Agric. 89: 1227–1235 (2009)CrossRefGoogle Scholar
  7. 7.
    Drogoudi PD, Vemmos S, Pantelidis G, Petri E, Tzoutzoukou C, Karayannis I. Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids. J. Agric. Food Chem. 56: 10754–10760 (2008)CrossRefGoogle Scholar
  8. 8.
    Tanriöven D, Eksi A. Phenolic compounds in pear juice from different cultivars. Food Chem. 93: 89–93 (2005)CrossRefGoogle Scholar
  9. 9.
    Dahal NR, Karki TB, Swamylingappa B, Li Q, Gu G. Traditional foods and beverages of Nepal - A review. Food Rev. Int. 21: 1–25 (2005)CrossRefGoogle Scholar
  10. 10.
    Costa MG, Fonteles TV, De Jesus AL, Rodrigues S. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chem. 139: 261–266 (2013)CrossRefGoogle Scholar
  11. 11.
    Fonteles TV, Costa MG, De Jesus ALT, Rodrigues S. Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442. Food Bioprocess Tech. 5: 2819–2826 (2012)CrossRefGoogle Scholar
  12. 12.
    Pereira ALF, Maciel TC, Rodrigues S. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Res. Int. 44: 1276–1283 (2011)CrossRefGoogle Scholar
  13. 13.
    De Man JD, Rogosa M, Sharpe ME. A Medium for the Cultivation of Lactobacilli. J. Appl. Bacteriol. 23: 130–135 (1960)CrossRefGoogle Scholar
  14. 14.
    Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 239: 70–76 (1996)CrossRefGoogle Scholar
  15. 15.
    Havas P, Kun Sz, Perger-Mészáros I, Rezessy-Szabó JM, Nguyen DQ. Performances of new isolates of Bifidobacterium on fermentation of soymilk. Acta Microbiol. Immunol. Hung. 62: 463–476 (2015)Google Scholar
  16. 16.
    Kun Sz, Rezessy-Szabó JM, Nguyen DQ, Hoschke Á. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochem. 43: 816–821 (2008)CrossRefGoogle Scholar
  17. 17.
    Klaver FAM, Kingma F, Weerkamp AH. Growth and survival of Bifidobacteria in milk. Neth. Milk Dairy J. 47: 151–164 (1993)Google Scholar
  18. 18.
    Kim HR, Kim ID, Dhungana SK, Kim MO, Shin DH. Comparative assessment of physicochemical properties of unripe peach (Prunus persica) and Japanese apricot (Prunus mume). Asian Pac. J. Trop. Biomed. 4: 97–103 (2014)CrossRefGoogle Scholar
  19. 19.
    Srinivas D, Mital BK, Garg SK. Utilization of sugars by Lactobacillus acidophilus strains. Int. J. Food Microbiol. 10: 51–57 (1990)CrossRefGoogle Scholar
  20. 20.
    Senthuran A, Senthuran V, Hatti-Kaul R, Mattiasson B. Lactic acid production by immobilized Lactobacillus casei in recycle batch reactor: A step towards optimisation. J. Biotechnol. 73: 61–70 (1999)CrossRefGoogle Scholar
  21. 21.
    Trontel A, Batušić A, Gusić I, Slavica A, Šantek B, Novak S. Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp. Food Technol. Biotechnol. 49: 75–82 (2011)Google Scholar
  22. 22.
    Martin LJ, Matar C. Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora. J. Sci. Food Agric. 85: 1477–1484 (2005)CrossRefGoogle Scholar
  23. 23.
    Wang Y, Wu Y, Wang Y, Xu H, Mei X, Yu D, Wang Y, Li W. Antioxidant properties of probiotic bacteria. Nutrients 9: 521 (2017)Google Scholar
  24. 24.
    Amaretti A, di Nunzio M, Pompei A, Raimondi S, Rossi M, Bordoni A. Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities. Appl. Microbiol. Biotechnol. 97: 809–817 (2013)CrossRefGoogle Scholar
  25. 25.
    Fugelsang KC. Wine Microbiology. Chapman & Hall, New York, USA (1997)CrossRefGoogle Scholar
  26. 26.
    Rozes N, Arola L, Bordons A. Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Lett. Appl. Microbiol. 36: 337–341 (2003)CrossRefGoogle Scholar
  27. 27.
    De Vries W, Stouthamer AH. Pathway of glucose fermentation in relation to the taxonomy of bifidobacteria. J. Bacteriol. 93: 574–576 (1967)Google Scholar
  28. 28.
    Hoier E. Use of Probiotic Starter Cultures in Dairy Products. Food Aust. 44: 418–420 (1992)Google Scholar
  29. 29.
    Hou JW, Yu RC, Chou CC. Changes in some components of soymilk during fermentation with bifidobacteria. Food Res. Int. 33: 393–397 (2000)CrossRefGoogle Scholar
  30. 30.
    Zalán Zs, Hudácek J., Stetina J, Chumchalová J, Halász A. Production of organic acids by Lactobacillus strains in three different media. Eur. Food Res. Technol. 230: 395–404 (2010)CrossRefGoogle Scholar
  31. 31.
    Nancib N, Nancib A, Boudjelal A, Benslimane C, Blanchard F, Boudrant J. The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus. Bioresource Technol. 78: 149–153 (2001)CrossRefGoogle Scholar
  32. 32.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int. J. Food Microbiol. 64: 261–275 (2001)CrossRefGoogle Scholar
  33. 33.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int. J. Food Microbiol. 127: 220–228 (2008)CrossRefGoogle Scholar
  34. 34.
    Tien YY, Ng CC, Chang CC, Tseng WS, Kotwal S, Shyu YT. Studies on the lactic-fermentation of sugar apple (Annona squamosa L.). J. Food Drug Anal. 13: 377–381 (2005)Google Scholar
  35. 35.
    Omoya FO, Akharaiyi FC. Studies on qualitative and quantitative characterization of alcoholic beverages from tropical fruits. Res. J. Microbiol. 3: 429–435 (2008)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  1. 1.Bioengineering and Process Engineering Research Centre, Faculty of Food ScienceSzent István UniversityBudapestHungary
  2. 2.Institute of Biotechnology and Food TechnologyIndustrial University of Ho Chi Minh CityHo Chi Minh CityViet Nam

Personalised recommendations