dc.contributor.author | Yang Baoru | |
dc.contributor.author | Kortesniemi Maaria | |
dc.contributor.author | Markkinen Niko | |
dc.contributor.author | Pariyani Raghunath | |
dc.contributor.author | Laaksonen Oskar | |
dc.contributor.author | Jokioja Johanna | |
dc.date.accessioned | 2022-10-28T13:51:22Z | |
dc.date.available | 2022-10-28T13:51:22Z | |
dc.identifier.uri | https://www.utupub.fi/handle/10024/167862 | |
dc.description.abstract | <p> This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of <em>L. plantarum</em> were used with varied pH of the juice, cell acclimation, and fermentation time. <sup>1</sup>H-NOESY spectra were acquired from fresh and fermented juices with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential amino acids, and nucleosides were consumed early during fermentation while sugars in general were consumed later in the fermentation. If deacidification is the main target of fermentation, strains that produce less acids and ferment less sugars, shorter fermentation time, and lower starter pH should be used. Higher starter pH and longer fermentation time promote formation of antimicrobial compounds and potentially increase antioxidant stability. <br></p> | |
dc.language.iso | en | |
dc.publisher | Elsevier BV | |
dc.title | NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum | |
dc.identifier.url | https://www.sciencedirect.com/science/article/pii/S0308814621016368 | |
dc.identifier.urn | URN:NBN:fi-fe2022081154688 | |
dc.relation.volume | 366 | |
dc.contributor.organization | fi=elintarviketieteet|en=Elintarviketieteet| | |
dc.contributor.organization-code | 2610103 | |
dc.converis.publication-id | 66575239 | |
dc.converis.url | https://research.utu.fi/converis/portal/Publication/66575239 | |
dc.identifier.eissn | 1873-7072 | |
dc.identifier.jour-issn | 0308-8146 | |
dc.okm.affiliatedauthor | Laaksonen, Oskar | |
dc.okm.affiliatedauthor | Yang, Baoru | |
dc.okm.affiliatedauthor | Pariyani, Raghunath | |
dc.okm.affiliatedauthor | Kortesniemi, Maaria | |
dc.okm.affiliatedauthor | Jokioja, Johanna | |
dc.okm.affiliatedauthor | Markkinen, Niko | |
dc.okm.discipline | 1183 Plant biology, microbiology, virology | en_GB |
dc.okm.discipline | 414 Agricultural biotechnology | en_GB |
dc.okm.discipline | 414 Maatalouden bioteknologia | fi_FI |
dc.okm.discipline | 4111 Maataloustiede | fi_FI |
dc.okm.discipline | 4111 Agronomy | en_GB |
dc.okm.discipline | 1182 Biokemia, solu- ja molekyylibiologia | fi_FI |
dc.okm.discipline | 1182 Biochemistry, cell and molecular biology | en_GB |
dc.okm.discipline | 1183 Kasvibiologia, mikrobiologia, virologia | fi_FI |
dc.okm.internationalcopublication | not an international co-publication | |
dc.okm.internationality | International publication | |
dc.okm.type | Journal article | |
dc.publisher.country | United Kingdom | en_GB |
dc.publisher.country | Britannia | fi_FI |
dc.publisher.country-code | GB | |
dc.relation.articlenumber | 130630 | |
dc.relation.doi | 10.1016/j.foodchem.2021.130630 | |
dc.relation.ispartofjournal | Food Chemistry | |
dc.year.issued | 2022 | |