DOI: 10.11118/978-80-7509-996-9-0207

FERMENTACE – EFEKTIVNÍ ZPŮSOB ZLEPŠENÍ SENZORICKÝCH VLASTNOSTÍ RAKYTNÍKOVÉ ŠŤÁVY / FERMENTATION – AN EFFECTIVE WAY TO IMPROVE THE SENSORY PROPERTIES OF SEA BUCKTHORN JUICE

Zuzana Krepsová¹, Mária Greifová¹, František Kreps¹

¹ Ústav potravinárstva a výživy, Oddelenie potravinárskej technológie Fakulta chemickej a potravinárskej technológie STU v Bratislave, Radlinského 9, 812 37, Bratislava, Slovensko

The work leads to the definition of the conditions enabling the preparation of a fermented fruit drink containing sea buckthorn and apple juice and draws attention to the benefits brought by the fermentation of fruit juices. Experimental results prove that Lb. plantarum is the most suitable microorganism for the fermentation of sea buckthorn juice (RS) with a low pH and high content of malic acid. The best conditions for the course of apple-milk fermentation with the bacterium Lb. plantarum is provided by a combination of sea buckthorn and apple juice in a ratio of 2:3. During fermentation, we did not notice a significant decrease in the content of sugars, but a decrease in the content of malic acid, an increase in the content of lactic acid, an increase in the pH value and the ratio of sugars and acids were observed. We observed a decrease in the total content of phenols, an increase in the antioxidant activity of the fermented juice, which is an excellent benefit in terms of improving the nutritional properties of RS.

Keywords: Sea buckthorn, malolactic fermentation; Lactobacillus plantarum

pages: 207-215, online: 2024