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KMID : 1007520210300040555
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Food Science and Biotechnology
2021 Volume.30 No. 4 p.555 ~ p.564
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Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)
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Li Yan
Nguyen Thi Thanh Hanh
Jin Juhui
Lim Ju-Ho
Lee Ji-Yeon
Piao Meizi
Mok Il-Kyoon
Kim Do-Man
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Abstract
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Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. The concentration of GlcA in the apple cider co-fermented for 14 d with commercial S. cerevisiae and L. plantarum was 37.7?±?1.7 mg/mL while a concentration of 62.8?±?3.1 mg/mL was recorded for fermentation with P. kudriavzevii and L. plantarum, which was higher than the corresponding single yeast fermentation. The co-fermented apple cider revealed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 171.67?±?0.79 μg trolox equivalents (TE)/mL using P. kudriavzevii and L. plantarum, compared to the control (143.89?±?7.07 μg TE/mL) just using S. cerevisiae. Thus, the co-fermentation of S. cerevisiae and L. plantarum and P. kudriavzevii and L. plantarum provided a new strategy for the development of GlcA-enriched apple cider with enhanced antioxidant capacity.
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KEYWORD
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Glucuronic acid, Co-fermentation, Lactobacillus plantarum, Antioxidant activity, Apple cider
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