Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Influence of sea buckthorn juice addition on the growth of microbial food cultures

Svetlana Schubertová *, Zuzana Burčová, Mária Greifová, Marianna Potočňáková, Lívia Janotková, František Kreps

Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovak Republic

E-mail: * svetlana.schubertova@stuba.sk

Abstract: The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. We found out that pure sea buckthorn juice inhibited the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG grew in growth medium containing 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in 25 % sea buckthorn juice than in pure growth medium. Moreover, we focused on finding the ratio of sea buckthorn and apple juice that would be suitable for Lactobacillus plantarum 7039. That could lead to malolactic fermentation. Malolactic fermentation results in an increase in pH value and to an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of the Lactobacillus plantarum CCM 7039 in such a manner that malolactic fermentation could occur. The best results are offered using 40 % sea buckthorn juice. The practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing and thus make it possible to increase the consumption of healthy juice.

Keywords: bacteria growth, health promoting food, sea buckthorn juice

Acta Chimica Slovaca, Vol. 14, No. 1, 2021, pp. 25—31, DOI: 10.2478/acs-2021-0004