Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
Laboratory studyOther animals
- Design
- Laboratory study
- Subjects
- Grape juice fermented with four lactic acid bacteria strains; no animals or people
- Dose used in the study
- Not applicable; palmitoylethanolamide was detected as a metabolite in the juice
- Duration
- Fermentation 24 hours at 41.2 degrees C; storage 45 days at 4 degrees C
- What was measured
- Fermentation conditions, polyphenol retention, 251 metabolites and 85 volatile compounds in fermented grape juice.
What the authors reported
The study found:
- Total polyphenols were 92.65% retained at the end of fermentation and 50% after 45 days of storage.
- Among the metabolites, palmitoylethanolamide and tetraacetylethylenediamine increased with fermentation while linamarin decreased, which the authors link to taste.
- Esters, aldehydes and alcohols were the main volatiles.
Limits of this study
A food chemistry study; it says nothing about PEA's effect in people or animals, and the PEA amount is not given in the abstract. The authors declare no conflict of interest.
Source
PubMed 37372618 · doi:10.3390/foods12122407
Entry checked against the abstract on PubMed on 2026-09-22. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.