# Use of Dairy and Plant-Derived Lactobacillus as Starters for Cherry Juice Fermentation
[PERSON]  
1 Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; [PERSON] (M.C. ); [PERSON].M. ); [PERSON]ESS] (L.C. ); [EMAIL_ADDRESS] (V.B. ); [PERSON](G.G. ); [EMAIL_ADDRESS] (E.N.) [PERSON]
2 Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; [EMAIL_ADDRESS] (A.M.); [PERSON]S] (C.L. ); Tel. : +39-052-190-6530 (C.L.) [PERSON]  
1 Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; [EMAIL_ADDRESS] (M.C. ); [EMAIL_ADDRESS] (A.M.); [EMAIL_ADDRESS] (L.C. ); [EMAIL_ADDRESS] (V.B. ); [PERSON](G.G. ); [EMAIL_ADDRESS] (E.N.) [PERSON]  
2 Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; [EMAIL_ADDRESS] (A.M.); [EMAIL_ADDRESS] (C.L. ); Tel. : +39-052-190-6530 (C.L.) [PERSON]  
1 Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; [EMAIL_ADDRESS] (M.C. ); [EMAIL_ADDRESS] (A.M.); [EMAIL_ADDRESS] (L.C. ); [EMAIL_ADDRESS] (V.B. ); [EMAIL_ADDRESS] (G.G. ); [EMAIL_ADDRESS] (E.N.) [PERSON]
2 Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy; [EMAIL_ADDRESS] (E.N.) [PERSON]
1 Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; mcompounds represent only 0.001 to 0.01% of the total fruit weight [5]. The aroma of cherry is related to a wide number of organic compounds, including aldehydes, alcohols, esters, acids and terpenes [6]. Aldehydes and alcohols represent more than the 80% of total volatile compounds, followed by acids, esters and terpenes. In particular, the most represented compounds are hexanal, (E)-2-hexanal (green note and fresh green odours), 1-hexanol (floral and grape notes), (E)-2-hexen-1-ol (vegetable note), benzyl alcohol (floral note), and benzaldehyde as the most important contributor of the typical cherry note. Moreover, the aroma of sweet cherry fruits is also influenced by non-volatile glycosidically bound precursors that, in sweet cherry, are more concentrated than the free forms. Glycosid forms of alcohols, terpenes, norisoprenoids and organic acids are well known, and it is now accepted that the release of these compounds could strongly modulate fruit flavor [7; 8; 9]. Cherries are also rich in polyphenols, compounds derived from secondary plant metabolism and characterized by one or more hydroxylated aromatic rings: anthocyanins, phenolic acids, and flavonoids are the main phenolics observed in cherries. Lactic acid bacteria (LAB) are the most widespread microorganisms involved in food fermentation, and their ability to convert phenolic compounds has been reported in literature [10; 11; 12; 13; 14]. The field of fruit juice fermentation represents a new interesting ever-increasing line of research for product innovation [15; 16], although the number of fermented commercial products is still limited. The starter strains generally used for fruit fermentation belong to _Lactobacillus plantarum_ species, recognized to be the most suitably adapted for these types of substrate, and autochthonous strains have often been used for the same reason. Lactic acid bacteria exhibit a great biodiversity, also derived from their ability to adapt to different environments, and this biodiversity can be exploited for different purposes, such as to enhance flavors [17; 18]. Based on these assumptions, in the present work, the contribution of different LAB species, isolated from dairy and plant products, were evaluated in the framework of cherry juice fermentation. Although _L. plantarum_ was already used to ferment cherry juice [19], the novelty of this study was to evaluate the contribution of different LAB species isolated from dairy and plant products. The ability to adapt to this specific matrix, the metabolism of sugars and organic acids, and the effect on the fruit volatile and phenolic profiles were investigated considering a large set of dairy strains as starters.