ArticleUltrasonics sonochemistry2021
Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 65 citations in OpenAlex.
- Ultrasound-triggered metabolic responses of Lactobacillus acidophilus at different growth phases enhance the functional quality of Citrus aurantium L. juice.Ultrasonics sonochemistry · 2026Article
- Power Ultrasound as an Intensification Strategy in Food Biomanufacturing: Applications, Mechanisms and Perspectives.Foods (Basel, Switzerland) · 2026Review
- Reduced-temperature pasteurization of apple juice using a flow-through sonicator.Ultrasonics sonochemistry · 2026Article
- Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.Ultrasonics sonochemistry · 2026Article
- Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026Article
- Robustness-by-design for Probiotic Foods: Mechanisms, Non-thermal Stress Conditioning, and Engineered Microenvironments.Probiotics and antimicrobial proteins · 2026Review
- Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic.Ultrasonics sonochemistry · 2026Article
- Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: From molecular to regulatory mechanisms.Food chemistry: X · 2026Article
- Factors affecting the viability of probiotics in various food products: a review of current knowledge.Frontiers in microbiology · 2026Review
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Uncertainty minimization and pattern recognition inJournal of the Royal Society, Interface · 2025Article
- The role of sonication in developing synbiotic Beverages: A review.Ultrasonics sonochemistry · 2024Review
- Article
- Recent Advances in Acoustic Technology in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Ultrasound-Assisted Fermentation to Remove Cadmium from Rice and Its Application.Molecules (Basel, Switzerland) · 2023Article
- Optimisation of the fermentation media to enhance the production of the bioactive isomer of vitamin menaquinone-7.Bioprocess and biosystems engineering · 2022Article
- Fermentation and Storage Characteristics of "Fuji" Apple Juice UsingFrontiers in nutrition · 2022Article
- Production of an ultrasound-assisted biosurfactant postbiotic from agro-industrial wastes and its activity against Newcastle virus.Frontiers in nutrition · 2022Article
- Lactobacillus johnsonii BS15 combined with abdominal massage on intestinal permeability in rats with nonalcoholic fatty liver and cell biofilm repair.Bioengineered · 2021Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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