Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids
: Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
: Barbara Siegmund, Erich Leitner
: Weurman Flavour Research Symposium
: Graz, Austria
: 2018
: Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium
: 355
: 358
: 978-3-85125-593-5
DOI: https://doi.org/10.3217/978-3-85125-593-5-74
: http://diglib.tugraz.at/flavour-science-2018#10.3217/978-3-85125-593-5-74
: 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.
