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
Article
  • 78 Downloads

Abstract

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.

Keywords

Apricot Bifidobacteria Lactic acid bacteria Fermented juice Probiotics 

Notes

Acknowledgements

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.

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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

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