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Author
Gwiazdowska Daniela (Poznań University of Economics and Business), Marchwińska Katarzyna (Poznań University of Economics and Business), Juś Krzysztof (Poznań University of Economics and Business), You Ji Young (Poznań University of Economics and Business)
Title
The Changes in the Microbiological Quality and Polyphenol Content During Black Chokeberry Juice Fermentation
Zmiany jakości mikrobiologicznej i zawartości związków polifenolowych podczas fermentacji soku z aronii
Source
Towaroznawcze Problemy Jakości, 2020, nr 3, s. 40-49, tab., rys., bibliogr. 28 poz.
Polish Journal of Commodity Science
Keyword
Nowe produkty, Kształtowanie jakości, Jakość mikrobiologiczna, Właściwości zdrowotne produktu, Żywność funkcjonalna, Towaroznawstwo żywności
New products, Quality design, Microbiological quality, Health properties of the product, Functional food, Food commodities
Note
summ., streszcz.
Abstract
Fermentowane napoje bezmleczne, stanowią nową generację produktów o właściwościach prozdrowotnych, będąc źródłem dobroczynnej mikrobioty i substancji biologicznie czynnych. Produkty te mogą być alternatywą mlecznych odpowiedników dla konsumentów z alergiami pokarmowymi lub nietolerancją laktozy i kazeiny. Celem badań była fermentacja soku z aronii z dodatkiem pulpy bananowej oraz glukozy przez wybrane mikroorganizmy: Lactobacillus plantarum i Saccharomyces cerevisiae. Podczas fermentacji oznaczano wybrane parametry, w tym jakość mikrobiologiczną z uwzględnieniem ogólnej liczby bakterii mezofilnych, bakterii fermentacji mlekowej, bakterii z rodziny Enterobacteriaceae i gronkowców oraz ogólną zawartość polifenoli. Najintensywniejszy wzrost kultur starterowych obserwowano w próbkach soku z dodatkiem glukozy. Zawartość związków polifenolowych różniła się w zależności od rodzaju dodatku wzbogacającego sok. (abstrakt oryginalny)

Fermented non-dairy drinks are a new generation of products with health-promoting properties, being a source of beneficial microbiota and biologically active substances. These products may be an alternative to dairy counterparts for consumers with food allergies or lactose and casein intolerance. The aim of the study was the fermentation of chokeberry juice with the addition of banana pulp and glucose by selected microorganisms: Lactobacillus plantarum and Saccharomyces cerevisiae. During the fermentation, selected parameters were determined, including microbiological quality, taking into account the total number of mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae family bacteria and staphylococci as well as the total content of polyphenols. The most intensive growth of starter cultures was observed in the samples of juice with the addition of glucose. The content of polyphenolic compounds varied depending on the type of juice enriching additive. (original abstract)
Accessibility
The Main Library of the Cracow University of Economics
Bibliography
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ISSN
1733-747X
Language
eng
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