Agriculture, Fisheries and Aquaculture - Maximizing Phenol Yield from Wild Blueberry Fruit Through Fermentation and Bio-Transformation

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