title: Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.
abstract: Strains of Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides were identified from 8 cultivars of sweet cherry by partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysis. Representative isolates from each species and each cultivar were screened based on the kinetics of growth on cherry puree added of (10%, v/v) stem infusion (CP-SI). A protocol for processing and storage of CP-SI, which included fermentation by selected autochthonous P. pentosaceus SWE5 and L. plantarum FP3 (started CP-SI) or spontaneous fermentation (unstarted CP-SI), was set up. Starters grew and remained viable at elevated cell numbers (ca. 9.0 log cfu g(-1)) during 60 days of storage at 4 °C. The number of presumptive lactic acid bacteria of the unstarted CP-SI did not exceed the value of ca. 3.0 log cfu g(-1). Consumption of carbohydrates (e.g., glucose and fructose) by starter lactic acid bacteria was limited as well as it was the lactic acid fermentation. Consumption of organic acids (e.g., malic acid) and free amino acids was evident, especially, throughout storage. Compared to CP-SI before processing, the concentrations of total phenolic compounds and anthocyanins did not vary in the started CP-SI. The concentration of anthocyanins slightly decreased in the unstarted CP-SI. The antioxidant activity, expressed as the scavenging activity toward DPPH radical, was found at highest level in the started CP-SI which approached that found in CP-SI before processing. During storage, viscosity and, especially, color indexes of started CP-SI were higher than those found in the unstarted CP-SI. Fermentation by autochthonous lactic acid bacteria seemed to also positively interfere with the sensory attributes of CP-SI.
authors.affiliation: Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Via Amendola 165/a, 70126 Bari, Italy. rdicagno@agr.uniba.it
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.forename: Rosalinda Fortunata
authors.initials: RF
authors.lastname: Surico
authors.forename: Giovanna
authors.initials: G
authors.lastname: Minervini
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
authors.forename: Raffaella
authors.initials: R
authors.lastname: Lovino
authors.forename: Maurizio
authors.initials: M
authors.lastname: Servili
authors.forename: Agnese
authors.initials: A
authors.lastname: Taticchi
authors.forename: Sefania
authors.initials: S
authors.lastname: Urbani
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D005260:Female; D005285:Fermentation; D005511:Food Handling; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism*; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism*; D008297:Male; D008875:Middle Aged; D008969:Molecular Sequence Data; D010802:Phylogeny; D027861:Prunus / Q000737:chemistry / Q000382:microbiology*; D013649:Taste; D055815:Young Adult
chemical_list: D019344:Lactic Acid