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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MDPI AG
2025-06-01
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| Series: | Fermentation |
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| author | Chan-Il Bae Yoon-Soo Gwak Dasol Nam Tae Gyu Nam Hyun-Seok Kim Mi-Ju Kim |
| author_facet | Chan-Il Bae Yoon-Soo Gwak Dasol Nam Tae Gyu Nam Hyun-Seok Kim Mi-Ju Kim |
| author_sort | Chan-Il Bae |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d7781dc57b1241309acb53ae4c1f3eba |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-d7781dc57b1241309acb53ae4c1f3eba2025-08-20T02:45:38ZengMDPI AGFermentation2311-56372025-06-0111736810.3390/fermentation11070368Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042Chan-Il Bae0Yoon-Soo Gwak1Dasol Nam2Tae Gyu Nam3Hyun-Seok Kim4Mi-Ju Kim5Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaMajor of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon 16227, Republic of KoreaDepartment of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaMaesil (<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.https://www.mdpi.com/2311-5637/11/7/368maesil syrup by-productprobiotic beveragefermentation<i>Lactiplantibacillus plantarum</i> |
| spellingShingle | Chan-Il Bae Yoon-Soo Gwak Dasol Nam Tae Gyu Nam Hyun-Seok Kim Mi-Ju Kim Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 Fermentation maesil syrup by-product probiotic beverage fermentation <i>Lactiplantibacillus plantarum</i> |
| title | Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 |
| title_full | Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 |
| title_fullStr | Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 |
| title_full_unstemmed | Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 |
| title_short | Formulation of a Functional Probiotic Beverage Using Maesil (<i>Prunus mume</i>) Syrup By-Product Fermented by <i>Lactiplantibacillus plantarum</i> KFOM 0042 |
| title_sort | formulation of a functional probiotic beverage using maesil i prunus mume i syrup by product fermented by i lactiplantibacillus plantarum i kfom 0042 |
| topic | maesil syrup by-product probiotic beverage fermentation <i>Lactiplantibacillus plantarum</i> |
| url | https://www.mdpi.com/2311-5637/11/7/368 |
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