This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for...This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.展开更多
Fruit and vegetable are the raw materials for many popular fermented beverages with potential health benefits.In the present study,a novel pistachio beverage fermented with selected strains of lactic acid bacteria bel...Fruit and vegetable are the raw materials for many popular fermented beverages with potential health benefits.In the present study,a novel pistachio beverage fermented with selected strains of lactic acid bacteria belonging to the species Leuconostoc pseudomesenteroides and Companilactobacillus paralimentarius was produced,and the extent of proteolysis was evaluated.Physico-chemical and microbiological analyses,together with peptidomics and proteomics,were carried out on the beverage after 24 h of fermentation,using both the non-inoculated and chemically acidified beverage as controls.Amino acid sequence of hundreds of peptides mainly released from 2S albumin,11S and 7S globulin were characterized.The number and frequency of identified peptides were higher in beverage started with Leuconostoc pseudomesenteroides,followed by Companilactobacillus paralimentarius and acidic beverage.These results suggest that,in addition to endogenous proteases active at acidic pH,the proteolytic system of LAB directly participated to peptide degradation to some extent.According to the BIOPEP database,a group of 31 peptides were potentially bioactive,and primarily associated with antioxidative properties,ACE and DPP-IV inhibition.The beverage started with Leuconostoc pseudomesenteroides showed the highest amount and number of bioactive peptides.This study lays the foundations for the design of novel pistachio-fermented beverage with potential health properties.展开更多
基金funded by Bilateral project between ISA-CNR e Centro de Investigación y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of func-tional pistachio-based fermented beverage”(SAC.AD002.001.024)partially supported by the project“BioMemory-Network of scien-tific collections for bio-monitoring,biodiversity conservation,agri-food and environmental sustainability,and well-being”(https://biomemory.cnr.it)funded by the Department of Biology,Agriculture and Food Sci-ences(DiSBA),National Research Council of Italy(CNR),project no.SAC.AD002.173.
文摘This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.
基金funded by the Bilateral project between ISA-CNR e Centro de Investigacion y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of functional pistachio-based fermented beverage”(SAC.AD002.001.024)the project NUTRAGE FOE-2021 DBA.AD005.225.
文摘Fruit and vegetable are the raw materials for many popular fermented beverages with potential health benefits.In the present study,a novel pistachio beverage fermented with selected strains of lactic acid bacteria belonging to the species Leuconostoc pseudomesenteroides and Companilactobacillus paralimentarius was produced,and the extent of proteolysis was evaluated.Physico-chemical and microbiological analyses,together with peptidomics and proteomics,were carried out on the beverage after 24 h of fermentation,using both the non-inoculated and chemically acidified beverage as controls.Amino acid sequence of hundreds of peptides mainly released from 2S albumin,11S and 7S globulin were characterized.The number and frequency of identified peptides were higher in beverage started with Leuconostoc pseudomesenteroides,followed by Companilactobacillus paralimentarius and acidic beverage.These results suggest that,in addition to endogenous proteases active at acidic pH,the proteolytic system of LAB directly participated to peptide degradation to some extent.According to the BIOPEP database,a group of 31 peptides were potentially bioactive,and primarily associated with antioxidative properties,ACE and DPP-IV inhibition.The beverage started with Leuconostoc pseudomesenteroides showed the highest amount and number of bioactive peptides.This study lays the foundations for the design of novel pistachio-fermented beverage with potential health properties.
