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NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum

Yang Baoru; Kortesniemi Maaria; Markkinen Niko; Pariyani Raghunath; Laaksonen Oskar; Jokioja Johanna

dc.contributor.authorYang Baoru
dc.contributor.authorKortesniemi Maaria
dc.contributor.authorMarkkinen Niko
dc.contributor.authorPariyani Raghunath
dc.contributor.authorLaaksonen Oskar
dc.contributor.authorJokioja Johanna
dc.date.accessioned2022-10-28T13:51:22Z
dc.date.available2022-10-28T13:51:22Z
dc.identifier.urihttps://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.isoen
dc.publisherElsevier BV
dc.titleNMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814621016368
dc.identifier.urnURN:NBN:fi-fe2022081154688
dc.relation.volume366
dc.contributor.organizationfi=elintarviketieteet|en=Elintarviketieteet|
dc.contributor.organization-code2610103
dc.converis.publication-id66575239
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/66575239
dc.identifier.eissn1873-7072
dc.identifier.jour-issn0308-8146
dc.okm.affiliatedauthorLaaksonen, Oskar
dc.okm.affiliatedauthorYang, Baoru
dc.okm.affiliatedauthorPariyani, Raghunath
dc.okm.affiliatedauthorKortesniemi, Maaria
dc.okm.affiliatedauthorJokioja, Johanna
dc.okm.affiliatedauthorMarkkinen, Niko
dc.okm.discipline1183 Plant biology, microbiology, virologyen_GB
dc.okm.discipline414 Agricultural biotechnologyen_GB
dc.okm.discipline414 Maatalouden bioteknologiafi_FI
dc.okm.discipline4111 Maataloustiedefi_FI
dc.okm.discipline4111 Agronomyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1183 Kasvibiologia, mikrobiologia, virologiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeJournal article
dc.publisher.countryUnited Kingdomen_GB
dc.publisher.countryBritanniafi_FI
dc.publisher.country-codeGB
dc.relation.articlenumber130630
dc.relation.doi10.1016/j.foodchem.2021.130630
dc.relation.ispartofjournalFood Chemistry
dc.year.issued2022


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