Chemical and microbial changes during the natural fermentation of strawberry tree (Arbutus Unedo L.) fruits

Journal of Food Biochemistry

Volumn 31, Issue 6, 2007, Pages 715-725

  Cavaco, Teresa ^a   Longuinho, Carla ^a   Quintas, Célia ^a   De Carvalho, Isabel Saraiva ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ARBUTUS UNEDO; BACTERIA (MICROORGANISMS); FRAGARIA X ANANASSA;

EID: 36349013699     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2007.00138.x     Document Type: Article

References (17)

1. ALARCÃO-E-SILVA, M.L.C.M.M., LEITÃO, A.E.B., AZINHEIRA, H.G. LEITÃO, M.C.A. 2001. The Arbutus berry: Studies on its color and chemical characteristics at two mature stages. J. Food Compos. Anal. 14, 27 35.
2. AYAZ, F.A., KUCUKISLAMOGLU, M. REUNANEN, M. 2000. Sugar, non volatile and phenolic acid composition of strawberry tree (Arbutus unedo L. var. ellipsoidea) fruits. J. Food Compos. Anal. 13, 171 177.
3. BISSON, L.F. 1999. Stuck and sluggish fermentations. Am. J. Enol. Vitic. 50, 107 119.
4. DEMIR, F. OZCAN, M. 2001. Chemical and technological properties of rose (Rose Canina L.) fruits grown wild in Turkey. J. Food Eng. 47, 33 336.
5. DEMIR, F., DOGAN, H., OZCAN, M. HACISEFEROGULLARI, H. 2002. Nutritional and physical properties of hackberry (Celtis australis L.). J. Food Eng. 54, 241 247.
6. FAHRASMANE, L. GANOU-PARFAIT, B. 1998. Microbial flora of rum fermentation media. J. Appl. Microbiol. 84, 921 928.
7. FLEET, G.H., LAFON-LAFOURCADE, H. RIBEREAU-GAYON, P. 1984. Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines. Appl. Environ. Microbiol. 48, 1034 1038.
8. HEGNAUER, R. 1986. Phytochemistry and plant taxonomy - on essay on the chemotaxonomy of higher plants. Phytochemistry 25, 1519 1535.
9. KARIKAS, G.A. 1993. Iridoids from Arbutus unedo. Fitoterapia 64 (2 187 193.
10. LACHANCE, M.A. 1995. Yeasts communities in a natural tequila fermentation. Antonie van Leeuwenhoek 68, 151 160.
11. MEDLICOTT, A.P. THOMPSON, A.K. 1985. Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var. Keitt) by high performance liquid chromatography. J. Sci. Food Agric. 36, 561 566.
12. PABUÇCUOGLU, A., KIVÇAK, B., BAS, M. MERT, T. 2003. Antioxidant activity of Arbutus unedo leaves. Fitoterapia 74, 597 599.
13. QUEROL, A., JIMÉNEZ, M. HUERTA, T. 1990. Microbiological and enological parameters during fermentation of musts from poor and normal grape-harvests in the region of Alicante (Spain). J. Food Sci. 55, 1603 1606.
14. SEIDEMANN, J. 1995. Zur Kenntnis von wenig bekannten exotischen Fruchten.5. Mitt.: Baumerdbeere (Arbutus unedo L.). Deutsche Lebensmittel-Rundschau 91, 110 113.
15. SOKAL, R.R. ROHLF, F.J. 1987. Introduction to Biostatistics, 2nd Ed., W.H. Freeman Company, New York, NY.
16. SOUFLEROS, E.H., MYGDALIA, S.A. NATSKOULIS, P. 2005. Production process and characterization of the traditional Greek fruit distillate "Koumaro" by aromatic and mineral composition. J. Food Compos. Anal. 18, 699 716.
17. TURK, M., SANDBERG, A.S., CARLSSON, N.G. ANDLID, T. 2000. Inositol hexaphosphate hydrolysis by baker's yeast. Capacity, kinetics and degradation products. J. Agric. Food Chem. 8, 100 104.