Malolactic fermentation (MLF) of sea buckthorn puree by Oenococcus oeni was investigated. The following parameters were reviewed throughout the MLF at 25 ℃ for 8 days: viability of cells; pH; organic acid, monosaccharide, flavanol, and phenolic acid content; and superoxide dismutase (SOD) and antioxidant activities of the puree. After fermentation by O.oeni, the pH of sea buckthorn puree increased, while soluble solid, total acid, and total sugar content decreased. The organic acid composition of sea buckthorn puree also changed significantly. For example, malic and citric acid concentrations decreased, with the total degradation of malic acid being 86.01%, while lactic acid concentration increased by 4.79-fold by day 8 of fermentation. After fermentation, glucose and fructose content in sea buckthorn puree decreased by 23.25% and 32.17%, respectively. Total flavanol and total phenolic acid levels increased by 49.35% and 29.63%, respectively, with the combined total concentrations reaching 160.71 mg/L. Compared with non-fermented sea buckthorn puree, sea buckthorn puree subjected to MLF showed increased SOD activity (assessed by the superoxide radical scavenging capacity) and total antioxidant capacity, as determined by DPPH free radical and ABTS cation ion free radical assays. This study showed that O.oeni could induce sufficient MLF in sea buckthorn puree to effectively reduce its malic acid content and improve its taste and biological efficacy.
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