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)

• Published in: Food science and biotechnology Vol. 30; no. 4; pp. 555 - 564
• Main Authors: Li, Yan, Nguyen, Thi Thanh Hanh, Jin, Juhui, Lim, Juho, Lee, Jiyeon, Piao, Meizi, Mok, Il-Kyoon, Kim, Doman
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.04.2021; Springer Nature B.V; 한국식품과학회
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; Antioxidants; apple cider; Apples; Bacteria; biotechnology; Brewing; Chemistry; Chemistry and Materials Science; Cider; Development strategies; Enrichment; Fermentation; Food Science; Fruits; glucuronic acid; Lactobacilli; Lactobacillus plantarum; Nutrition; Pichia kudriavzevii; Research Article; Saccharomyces cerevisiae; Scavenging; Sourdough; Starters; Vitamin E; Yeast; yeasts; 식품과학; Co-fermentation; Glucuronic acid; Apple cider; Antioxidant activity; Lactobacillus plantarum
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-021-00883-2

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.