Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042

Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042

Maesil (<i>Prunus mume</i>) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs)...

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Bibliographic Details
Main Authors: Chan-Il Bae, Yoon-Soo Gwak, Dasol Nam, Tae Gyu Nam, Hyun-Seok Kim, Mi-Ju Kim
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Fermentation
Subjects:
maesil syrup by-product
probiotic beverage
fermentation
<i>Lactiplantibacillus plantarum</i>
Online Access:https://www.mdpi.com/2311-5637/11/7/368
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Summary:Maesil (<i>Prunus mume</i>) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs). To optimize fermentation, eight strains of <i>Lactiplantibacillus plantarum</i> were tested, and KFOM 0042 was selected based on its superior acid production in MSBs. The effects of MSB concentration (5%, 10%, 15%, or 20%), pH levels (3, 4, or 5), and sugar type (none, glucose, fructose, or sucrose) were evaluated. The optimal conditions were found to be 20% MSB at pH 4 or 5, either without added sugar or with sucrose. After fermenting under these conditions for 4 days, the probiotic beverages were stored at 4 °C for 30 days to assess stability. All formulations maintained LAB counts above 7 log CFU/mL for 18 days, but only the beverage with sucrose sustained these levels for 25 days. Additionally, antioxidant activity, total polyphenol, and flavonoid content increased post-fermentation, with the highest lactic acid levels observed at pH 5. Overall, this study presents a novel strategy for upcycling MSB into a probiotic beverage with enhanced functional and microbial stability.
ISSN:2311-5637

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