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. 2021 Aug 1;9(10):5370-5378.
doi: 10.1002/fsn3.2461. eCollection 2021 Oct.

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei

Royaossadat Mirmohammadi  1 , Nafiseh Zamindar  2 , Seyed Hadi Razavi  3 , Mehrosadat Mirmohammadi  4 , Saeed Paidari  2
Affiliations

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei

Royaossadat Mirmohammadi et al. Food Sci Nutr. .

Abstract

The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. In recent years, cereal-based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: L. plantarum and L. casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 hr. Microbial population, pH, acidity, sugar, and organic acid metabolism were measured during the fermentation period. Data showed that in media 2 fermented with mixed culture of both L. plantarum and L. casei, acidity and microbial population increased sharply at the initial stages of fermentation, and the most percentage of lactic acid production occurred. Red grape juice fermented with mixture of L. plantarum and L. casei showed the most sugar consumption (p < .05). Results indicated that the use of the mixture of red grape juice and rice flour solution can be a proper substrate for producing lactic acid.

Keywords: Lactobacillus casei; Lactobacillus plantarum; grape juice; lactic acid fermentation; rice flour.

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Conflict of interest statement

Authors declare that there are no conflict of interests.

Figures

FIGURE 1
FIGURE 1
Kinetics of fermentation process. (GLp = fermentation of grape juice) by L. plantarum, GLc = fermentation of grape juice by L. casei, GLpLc = fermentation of grape juice by 1:1 mixture of L. plantarum and L. casei, GRLp = fermentation of (1:1) mixture of grape juice and rice flour solution by L. plantarum, GRLc = fermentation of (1:1) mixture of grape juice and rice flour solution by L. casei, GRLpLc = fermentation of (1:1) mixture of grape juice and rice flour solution by (1:1) mixture of L. plantarum and L. casei
FIGURE 2
FIGURE 2
pH and titrable acidity changes during fermentation. (♦ = fermentation of grape juice) by L. plantarum (GLp),■ = fermentation of grape juice by L. casei (GLc), ▲ = fermentation of grape juice by 1:1 mixture of L. plantarum and L. casei (GLpLc), × = fermentation of 1:1 mixture of grape juice and rice flour solution by L. plantarum (GRLp), * = fermentation of 1:1 mixture of grape juice and rice flour solution by L. casei (GRLc), ● = fermentation of 1:1 mixture of grape juice and rice flour solution by 1:1 mixture of L. plantarum and L. casei (GRLpLc). Dash lines indicate acidity changes during fermentation)
FIGURE 3
FIGURE 3
Glucose and fructose changes during fermentation.. (♦ = fermentation of grape juice) by L. plantarum (GLp), ■ = fermentation of grape juice by L. casei (GLc), ▲ = fermentation of grape juice by 1:1 mixture of L. plantarum and L. casei (GLpLc), × = fermentation of 1:1mixture of grape juice and rice flour solution by L. plantarum (GRLp), * = fermentation of 1:1 mixture of grape juice and rice flour solution by L. casei (GRLc), ● = fermentation of 1:1 mixture of grape juice and rice flour solution by 1:1 mixture of L. plantarum and L. casei (GRLpLc). Dash lines indicate glucose changes during fermentation
FIGURE 4
FIGURE 4
Co‐metabolism of citrate and glucose in LAB. Left, homofermentative bacteria. Right, heterofermentative bacteria
FIGURE 5
FIGURE 5
Lactic and citric acid changes during fermentation.. (♦ = fermentation of grape juice) by L. plantarum (GLp),■ = fermentation of grape juice by L. casei (GLc), ▲ = fermentation of grape juice by 1:1 mixture of L. plantarum and L. casei (GLpLc), × = fermentation of 1:1 mixture of grape juice and rice flour solution by L. plantarum (GRLp), * = fermentation of 1:1 mixture of grape juice and rice flour solution by L. casei (GRLc), ● = fermentation of 1:1 mixture of grape juice and rice flour solution by 1:1 mixture of L. plantarum and L. casei (GRLpLc). Dash lines indicate citric acid changes during fermentation
FIGURE 6
FIGURE 6
Consumption of citrate in bacterial cells and its by products
See this image and copyright information in PMC

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