Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio(Pistacia vera L.)beverage  

作　　者：Tiziana Di Renzo Andrea Osimani Serena Marulo Federica Cardinali Gianfranco Mamone Cecilia Puppo Antonela G.Garzón Silvina R.Drago Carmine Laurino Anna Reale 

机构地区：[1]Institute of Food Sciences,National Research Council(CNR-ISA),Via Roma 64,83100,Avellino,Italy [2]Dipartimento di Scienze Agrarie,Alimentari ed Ambientali(D3A),Università Politecnica delle Marche,via Brecce Bianche,60131,Ancona,Italy [3]CIDCA-UNLP-CONICET,47 y 116 s/n,1900,La Plata,Argentina [4]Instituto de Tecnología de Alimentos,CONICET,Facultad de Ingeniería Química–Univerisdad Nacional del Litoral,1°de Mayo 3250,3000,Santa Fe,Argentina

出　　处：《Food Bioscience》2023年第3期2782-2791,共10页食品生物科学（英文）

基　　金：funded by Bilateral project between ISA-CNR e Centro de Investigación y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of func-tional pistachio-based fermented beverage”(SAC.AD002.001.024);partially supported by the project“BioMemory-Network of scien-tific collections for bio-monitoring,biodiversity conservation,agri-food and environmental sustainability,and well-being”(https://biomemory.cnr.it)funded by the Department of Biology,Agriculture and Food Sci-ences(DiSBA),National Research Council of Italy(CNR),project no.SAC.AD002.173.

摘　　要：This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.

关 键 词：Pistachio of Bronte E-NOSE Volatile compounds EPS Food fermentation 

分 类 号：TS201.3[轻工技术与工程—食品科学]