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  • 1.
    Bergentall, Martina
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Persson, Ingela
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Calmet, Emeline
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    As, Dorine
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Plovie, Alexander
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Malafronte, Loredana
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Melin, Petter
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Malolactic fermentation in lingonberry juice and its use as a preservative2024In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 121, article id 104500Article in journal (Refereed)
    Abstract [en]

    Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste. This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Listeria monocytogenes could not grow in any juice samples, while Candida albicans only grew in the pure blackcurrant juice. Aspergillus brasiliensis growth was delayed in all samples containing benzoic acid in a concentration-dependent manner. The sourness and astringency were substantially reduced in the juice with added L. plantarum compared to the unfermented juice. © 2024 The Authors

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  • 2.
    Bergentall, Martina
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Malafronte, Loredana
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. AstraZeneca, Sweden.
    As, Dorine
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Hedelab, Belgium.
    Calmet, Emeline
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Fleury Michon, France.
    Melin, Petter
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation2024In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 250, no 3, p. 811-Article in journal (Refereed)
    Abstract [en]

    Bilberries (Vaccinium myrtillus) are the most common wild berries in Northern Europe. A substantial amount of the berries are picked with the objective to extract highly valued products such as anthocyanins. A smaller amount of the bilberries is used to make jams and drinks, and these are generally restricted to the domestic market. One reason is the sour taste, partly as a result of the high content of malic acid. By using certain strains of lactic acid bacteria with the ability to convert malic acid to lactic acid, the taste is predicted to be more pleasant. This process is called malolactic fermentation, and historically it has mostly been used in winemaking. After testing five different starter cultures, we identified that the strain, Lactiplantibacillus plantarum LP58, can rapidly convert malic acid to lactic acid without any loss of sugar or citric acid, which strongly indicates a successful malolactic acid fermentation. As it has been reported that other strains of L. plantarum can be used as biopreservative agents, the resulting product was also tested in terms of microbial safety after prolonged storage, and by means of metagenome sequencing. The obtained product was quite tolerant to microbial growth, but this observation was rather due to an initial heat treatment than the addition of lactobacilli. Potentially, starter cultures with documented biopreservative activity can be combined with L. plantarum LP58 to obtain a more stable product. Until then, the fermented bilberry juice must be processed and preserved like non-fermented bilberry products. © 2023, The Author(s).

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  • 3.
    Knický, Martin
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Melin, Petter
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Vakuumlagring av fuktig spannmål –möjligheter och svagheter för effektiv och hållbar kraftfoderhantering2023Report (Other academic)
    Abstract [sv]

    Syftet med projektet var att visa på möjligheten att ersätta syrabaserade konserveringsmedel vid vakuumlagring med mikrobiella tillsatsmedel för att uppnå en acceptabel konserveringprocess av fuktigt spannmål relevant för nordiska förhållanden. Målet med projektet var att se hur kombinationen vakuum och mikroorganism fungerar i praktiken både genom att titta på fördelar samt att identifiera möjliga nackdelar.

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  • 4.
    Knický, Martin
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Melin, Petter
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Skum för att täcka ensilage– metodens möjligheter och svagheter för effektiv och hållbar grovfoderhantering: Slutrapport2023Report (Other academic)
    Abstract [sv]

    Syftet med projektet är visa på möjligheterna med att ersätta plastfilm i plansilotäckning med miljövänligt skum för att uppnå en tillfredställande ensileringsprocess för nordiska förhållanden. Målet med projektet är att se hur väl metoden fungerar samt för att belysa metodens möjligheter och svagheter. Detta innebär att förse lantbrukare med en objektiv bild av metodens potential under svenska förhållanden.

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  • 5.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Bergentall, Martina
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Melin, Petter
    RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
    Malolactic conversion of lingonberry juiceimpact on sensory properties and microbialstability2023Conference paper (Other academic)
    Abstract [en]

    Lingonberry is a popular fruit in the Nordic countries, where many variations of lingonberryproducts are available. The berry naturally contains high amounts of antioxidants andantimicrobial substances which make it an ideal natural preservative. The jui ce of lingonberryis also naturally low in pH which is often perceived as too sour in taste. To better utiliselingonberry juices as themselves or in combination with other ingredients, transformation ofthe juices is required to improve the palatability. The current study explored the possibility ofconverting malic to lactic acid using lactic acid bacteria, determine the changes in sensorycharacteristics of the fermented juices as well as blends thereof with blackcurrant juice, andinvestigate the microb ial stability of the juices when challenge tested. Lingonberries werepressed and the juices were fermented with L. plantarum. In order for the fermentation to beunimpeded due to active benzoic acid and successfully complete the conversion from malicacid to lactic acid, the pH of lingonberry juice was increased from 3.0 to 5.2. The resulting pHafter fermentation had stabilised to 4.9 after 7 days.To prepare the fermented lingonberry juices in a context of a mixture of juices, fermentedjuices were pasteurised and prepared in blends with diluted blackcurrant juice (25%) in fivedifferent proportions of lingonberry/blackcurrant juice; 0/100, 25/75, 5 0/50, 75/25, and 100/0.These five juices were evaluated with a sensory panel using descriptive analysis, along with anon fermented lingonberry juice. The juices evaluated showed that fermentation significantlyp <0.001) reduced the perceived sourness and astringency, seen from the difference betweenfermented and non fermented lingonberry juices. The fermentation had also significantlyp <0.001) increased the perceived sweetness of the juices.The five blends were also subjected to challenge tests using three microbial speciescommonly found in juices. In none of the samples the bacterium Listeria monocytogenes wereable to grow likely due to the low pH (3.07 4.98) possibly in combination with benzoic acid.The yeast, Candida albicans were only able to grow in 0/100 lingonberry/blackcurrant juice,which did not contain any benzoic acid. When testing Aspergillus brasiliensis, full growthcould only be observed in 0/100 lingonberry/blackcurrant j uice. In the blends, mould growthswere delayed in a concentration dependent manner where no growth was observed in the 100% fermented lingonberry juice even after six weeks. The challenge test overall indicated thatblends containing lingonberry juice pr event fungal growth although a high concentrationmight be required to prevent mold growth.

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