Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.

Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener

Fermented beverages from blood fruit (Haematocarpus validus Bakh.f.exForman) and aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between blending of different proportion of blood fruit and aonla along with two types of organic sugar (palm and cane sugar) to add the diversity to the drinks, preserve the nutrition, antioxidative and functional properties of the fruits and reduced the post harvest losses. The beverages have the following proximate compositions viz. a significantly highest TSS (8.36 °Brix), total sugar (2.29%), reducing sugar (1.92%), alcohol (9.02%) were recorded treatment combinations T3S1 (Blood fruit 90% + aonla 10% +palm sugar 20%). T2 (100% aonla) recorded highest β-carotene (172.95 IU), titratable acidity (0.61%) and ascorbic acid (61.95 mg/100ml) while highest anthocyanin (12.98 mg/100 ml) were recorded in T1 (100% blood fruit). Similarly, the sensory evaluation shows that most of treatments (T1S1, T3S1, T3S2, and T4S2) were accepted by the panellists. Considering the findings of investigation and highest net monitory returns (5.84 B: C ratio) obtained, it can be conclude that blending of blood fruit and aonla at different proportion with different types of sugar has a good prospect for commercialization.

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.

Production of beetroot (Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics

The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0-14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml^-1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml^-1) and betalain content of 10.85 mg 100 g^-1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-021-05136-y.

Chinese bayberry Jiaosu fermentation – changes of mycobiota composition and antioxidant properties

The aim of the study was to investigate the dynamic changes of mycobiota community, and the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu fermentation. The structure and composition of mycobiota during the Chinese bayberry Jiaosu fermentation were significantly changed (p < 0.001) and clearly clustered into two distinct phases (Phase 1: Day 5–20; Phase 2: Day 30–60, p < 0.001). From Phase 1 to Phase 2, the dominant fungi gradually changed from Saccharomycetales fam Incertae sedis to Saccharomyces cerevisiae. The antioxidative properties (total polyphenols, 1,1-diphenyl-2-picrylhydrazyl [DPPH], superoxide and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonate) [ABTS] radical scavenging) of Chinese bayberry Jiaosu were significantly increased by 250.4, 73.9, 25.3 and 40.0% respectively (p < 0.001). Co-occurrence network analysis revealed that Saccharomyces cerevisiae contributed to the increase of antioxidative properties in the Chinese bayberry Jiaosu fermentation. Our research indicates that fermentation into Chinese bayberry Jiaosu is an effective and new method for high-valued utilization of Chinese bayberry.