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
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.
