Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Abstract Malolactic fermentation using sea buckthorn ( Hippophaë rhamnoides ) juice as raw material was performed with six different strains of Lactobacillus plantarum . Increasing pH from 2.7 to 3.5 or adapting cells low (i.e., acclimation) prior inoculation allowed malolactic all tested strains. Moreover, reducing the growth medium 6 4.5 l -malate had little no impact on biomass production. Volatile profile analyzed HS-SPME–GC–MS before and after fermentation. A total 92 volatiles were tentatively identified semi-quantified juice, majority which esters fruity odor descriptors. Esters terpenes decreased in both inoculated control juices during incubation. Microbial activity increased levels acetic acid (vinegar like), free fatty acids (cheese ketones (buttery alcohols Conversely, aldehydes associated “green” aroma a result Juices fermented DSM 1055 highest alcohol content, while 13273 resulted content ketones. Compared other strains, 16365 100813 rapid fermentation, less production volatile acids, lower loss important for natural flavor.