A4 Refereed article in a conference publication
Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids
Authors: Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
Editors: Barbara Siegmund, Erich Leitner
Conference name: Weurman Flavour Research Symposium
Publishing place: Graz, Austria
Publication year: 2018
Book title : Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium
First page : 355
Last page: 358
ISBN: 978-3-85125-593-5
DOI: https://doi.org/10.3217/978-3-85125-593-5-74
Web address : http://diglib.tugraz.at/flavour-science-2018#10.3217/978-3-85125-593-5-74
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/38828633
Potential to
decrease sourness, and thus increase sensory value of sea buckthorn berries, by
using malolactic fermentation with Lactobacillus plantarum was investigated.
Sea buckthorn juice samples were fermented with four different L. plantarum
strains, and chemical changes related to fermentation were determined by analysing
sugars, sugar alcohols and organic acids as trimethylsilyl-derivates from fermented
sea buckthorn juices with GC-FID. There was a clear difference in fermentation efficiency
between studied strains, strain 10492 being the most effective, resulting in total
conversion of malic acid into lactic acid. Additionally, levels of total sugars
maintained comparable to the non-treated juice with all strains, and thus
sweetness was maintained. Therefore, L. plantarum with selected strains is
potential candidate for malolactic fermentation of sea buckthorn.
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