HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(4): 555-564
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)
Yan Li1,2 • Thi Thanh Hanh Nguyen2 • Juhui Jin2 • Juho Lim3 • Jiyeon Lee3 • Meizi Piao1 • Il-Kyoon Mok2 • Doman Kim2,3
1 College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People’s Republic of China 2 Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, 25354, Pyeongchang-gun, Gangwon-do, Republic of Korea 3 Graduate School of International Agricultural Technology, Seoul National University, 25354, Pyeongchang-gun, Gangwon-do, Republic of Korea
ABSTRACT
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.
KEYWORD
Glucuronic acid · Co-fermentation · Lactobacillus plantarum · Antioxidant activity · Apple cider
Food Science and Biotechnology 2021 ; 30(4): 555-564
List