C. Matar1, P. Roy1, W. Kalt2, R. Bernier3 and J. Argall3
Abstract: A number of experiments were conducted to determine the value of fermentation in enhancing flavonoid yields from post-processed wild blueberries. Naturally occuring microbes reveal some promise for enhancement of phenolics (of which flavonoids are a subset) through fermentation. The results also indicate that this phenomenon may not be consistent from one batch to another. In light of this, a screening of several hundred isolates may provide some leads for a more standard approach. Other possible mechanisms for consistently enhancing flavonoid yields are suggested, and these methods are presently the object of further study.
1University of Moncton, NB, E1A 3E9
2Agriculture and Agri-Food Canada, Horticulture Research Centre, Kentville, NS B4N 1J5
3BioAtlantech Inc., Fredericton, NB E3B 5A6