title: Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.
abstract: This paper studies the amino acid profile of beverages obtained through the fermentation of strawberry purée by a surface culture using three strains belonging to different acetic acid bacteria species (one of Gluconobacter japonicus, one of Gluconobacter oxydans and one of Acetobacter malorum). An HPLC-UV method involving diethyl ethoxymethylenemalonate (DEEMM) was adapted and validated. From the entire set of 21 amino acids, multiple linear regressions showed that glutamine, alanine, arginine, tryptophan, GABA and proline were significantly related to the fermentation process. Furthermore, linear discriminant analysis classified 100% of the samples correctly in accordance with the microorganism involved. G. japonicus consumed glucose most quickly and achieved the greatest decrease in amino acid concentration. None of the 8 biogenic amines were detected in the final products, which could serve as a safety guarantee for these strawberry gluconic fermentation beverages, in this regard.
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
authors.forename: J L
authors.initials: JL
authors.lastname: Ordóñez
authors.affiliation: Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Sainz
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
authors.forename: R M
authors.initials: RM
authors.lastname: Callejón
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Torija
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain. Electronic address: mcparrilla@us.es.
authors.forename: M C
authors.initials: MC
authors.lastname: García-Parrilla
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000091:Acetobacter / Q000378:metabolism*; D000596:Amino Acids / Q000032:analysis*; D001679:Biogenic Amines / Q000032:analysis*; D005285:Fermentation; D031985:Fragaria / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D019342:Acetic Acid
keywords: Acetic acid bacteria; Beverages; DEEMM; HPLC; Nitrogen compounds; Strawberry products