Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum

doi:10.7506/spkx1002-6630-20190701-017

Abstract

Abstract: The effect of ultrasound on microbial growth and the metabolisms of various components including phenolics during the fermentation of apple and strawberry juices by Lactobacillus plantarum was studied in this work. Samples were sonicated periodically for 2 min (5?s?on/5 s?off) at 58.3 and 93.6 W/L, separately during the fermentation process. Changes in microbial count and the contents of sugar, organic acid and phenolics were monitored. It was found that the count of stationary-phase L. plantarum in sonicated juices were significantly higher than that in juices without sonication. Sonication at 93.6 W/L increased microbial counts in apple and strawberry juices by 0.15 and 0.39 (lg(CFU/mL)) at 32 and 40 h of fermentation relative to the unsonicated control, respectively. Ultrasound promoted the catabolism and utilization of sugars by L. plantarum. The content of chlorogenic acid in sonicated apple juices was always lower than that in un-sonicated juices throughout the whole fermentation period. The content of chlorogenic acid in sonicated apple juice at 93.6 W/L was 10.44% lower than that in apple juice without sonication at 40 h of fermentation. The content of caffeic acid, produced from the hydrolysis of chlorogenic acid, in sonicated apple juices at 58.3 and 93.6 W/L were 60.56% and 99.53% higher than that in the control sample at 8 h of fermentation, respectively. Moreover, the sonicated apple juices contained higher amounts of citric acid at 8 h of fermentation. Sonication enhanced slightly the free radical scavenging capacity of both apple and strawberry juices in the late and early stages of fermentation, respectively. Overall, ultrasound treatment under appropriate conditions could promote the microbial growth and the catabolism of sugars, enhance the hydrolysis of chlorogenic acid in apple juice and the synthesis of citric acid in the early stage of fermentation, and improve the antioxidant capacity of both apple and strawberry juices.

Key words: apple juice; strawberry juice; ultrasound treatment; Lactobacillus plantarum; fermentation; phenolic compounds

CLC Number:

TS255.3

WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin. Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum[J]. FOOD SCIENCE, 2020, 41(14): 72-81.

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Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum

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