Application of Microbial Community for Enhancing Nutritional and Appealing Fermented Juice

Abstract:

Varieties of long known traditional fermented beverages are developed since their unique delicious and aroma. Additional nutrition value added in fermented drinks revealing their health benefits are especially interesting for the consumers nowadays. In the fermentation process isolated indigenous microbes habituated on the fruit surface as well as inoculated commercial species or niches have been shown for their success in Saccharification process. In this study, the researchers have applied our identified microbial mixtures isolated to be anticipating community starter in sugar production process. In addition, they were aimed to do enhancing nutritional value to the fermented juice. The selective cultures were obtained from fermented banana juice including yeasts Saccharomyces spp. and bacteria Lactobacillus sp., and Bacillus sp., yielding high protein contents, sweet aroma, and organic acids. Moreover, it was observed that weak acidity with pH 3-4 together with high reducing sugar and nutritious protein contents could be detected if particularly prior activated microbes were incubated for at least 10-15 days in fragrant bananas juice and two banana varieties; Naamwa banana (Musa sapientum L.) and lady finger banana. The modified wine fermentation approach of microbe mixtures can considerably use to improve the unique characteristics of wine that are nutritive protein supplementation as well as juice fermentation savour.

• Periodical: Applied Mechanics and Materials (Volume 848)
• Pages: 131-134
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.848.131
• Online since: July 2016
• Authors: Duongruitai Nicomrat*, Siriphatr Chamutpong
• Keywords: Banana Juice, Fermented Juice, Mixed Microbes

References

[1] A. Bevilacqua, M. R. Corbo, D. Campaniello, Shelf life prolongation of fruit juices through essential oils and homogenization: a review. In Science against Microbial Pathogens, Communicating Current Research and Technological Advances (2011).

[2] Aneja, K., R. Dhiman, R., N. K. Aggarwal, V. Kumar, M. Kaur, 2014. Microbes associated with freshly prepared juices of citrus and carrots. Int. J. Food Sci. (2014) doi: 10. 1155/2014/408085.

DOI: 10.1155/2014/408085

[3] J. E. Daniel, M. Cliff, H. J. J. van Vuuren, Impact of Yeast Strain on the Production of Acetic Acid, Glycerol, and the Sensory Attributes of Icewine, Am. J. Enol. Vitic.

DOI: 10.5344/ajev.2004.55.4.371

[4] 55 (2004) 371-378.

[4] K. S. Ghenghesh, K. Belhaj, W. B. El-Amin, S. E. El-Nefathi, A. Zalmum, Microbiological quality of fruit juices sold in Tripoli-Libya. Food Control 16 (10) (2005) 855–858.

DOI: 10.1016/j.foodcont.2004.06.028

[5] D. Nicomrat, C. Suksri, P. Kanthang, J. Tharajak, Non-Saccharomyces Yeasts as Mutually Dominant Species Involving in Alcohol Fermentation Process, J. Appl. Sciences Res. Special 9 (12) (2013) 6021-6027.

[6] D. Nicomrat, P. Pankaew, C. Suksri, J. Tharajak, Activity of isolated allochthonous Lactic Acid Bacteria as Reliable Probiotic Starter in Traditional Fermented Fruit Juice, J. Appl. Sciences Res. Special 9(12) (2013) 6021-6027.

[7] I. S. Pretorius, Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking, Yeast 16 (2000) 675 - 729.

DOI: 10.1002/1097-0061(20000615)16:8<675::aid-yea585>3.0.co;2-b

[8] X. D. Wang, J. C. Bohlscheid, C. G. Edwards, Fermentative activity and production of volatile compounds by Saccharomyces cerevisiae in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid, J. Appl. Microbiol. 94 (2003).

DOI: 10.1046/j.1365-2672.2003.01827.x