Changes of phenolic compounds in berries by lactic acid fermentation

In this study were evaluated changes occurring in phenolic compounds and antioxidant activity increases / decreases in different berries subjected to lactic acid fermentation with pure culture (L.plantarum). The effects of different substrate components (glicose / yeast extract) used during bioconversion were determined. Additionally, in this study was evaluated changes in phenolic profiles and concentrations after fermentation. At the end of the study, the samples containing strawberries to which were added %1 glucose and inoculated with Lactobacillus plantarum HLPL 3 had been found as with the highest total flavonol (47,47 mg / L quercetin) and tartaric ester (174, 17 mg / L caffeic acid) values. In addition, pure samples containing only strawberries inoculated with Lactobacillus plantarum HLPL 3 had been determined with highest total phenolic content (3255,71 mg / L GAE). Furthermore, the blackberries samples containing %1 glucose and % 0,4 yeast extract inoculated with Lactobacillus plantarum HLPL 1 had been found as samples with highest antioxidant activity (% 57,41). According to the data obtained, it is clear that phenolic compounds in berries changed depending on used berry types, used L.plantarum strains during fermentation and substrate component (yeast extract) during bioconvetion. In the light of this information, by process optimization of berries lactic acid fermentation it is possible to obtain products with desired phenolic compounds.