Next Article in Journal
Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery
Next Article in Special Issue
The Physiological Effects of Amino Acids Arginine and Citrulline: Is There a Basis for Development of a Beverage to Promote Endurance Performance? A Narrative Review of Orally Administered Supplements
Previous Article in Journal
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer
Previous Article in Special Issue
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology
Review

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Qualisud, Univ La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ Avignon, 2 rue Wetzell, F-97490 Sainte Clotilde, France
*
Author to whom correspondence should be addressed.
Received: 14 December 2019 / Revised: 26 January 2020 / Accepted: 28 January 2020 / Published: 11 February 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways. View Full-Text
Keywords: probiotic; starter; nutritional quality; microbiota; processing probiotic; starter; nutritional quality; microbiota; processing
Show Figures

Figure 1

MDPI and ACS Style

Garcia, C.; Guerin, M.; Souidi, K.; Remize, F. Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future. Beverages 2020, 6, 8. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010008

AMA Style

Garcia C, Guerin M, Souidi K, Remize F. Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future. Beverages. 2020; 6(1):8. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010008

Chicago/Turabian Style

Garcia, Cyrielle, Marie Guerin, Kaies Souidi, and Fabienne Remize. 2020. "Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future" Beverages 6, no. 1: 8. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010008

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop