Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment
In order to evaluate the effect of complex fermentation of different yeasts and Lactobacillus plantarum on the fermentation quality of Xinhui citrus, three kinds of yeasts and Lactobacillus plantarum were used as raw materials for compound fermentation of fresh fruit pulp of Xinhui citrus. The chang...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060189 |
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| author | Yingjun ZHOU Chunliang XIE Baizhong CHEN Wenbing GONG Zuohua ZHU Chao XU Qi YANG Yuande PENG |
| author_facet | Yingjun ZHOU Chunliang XIE Baizhong CHEN Wenbing GONG Zuohua ZHU Chao XU Qi YANG Yuande PENG |
| author_sort | Yingjun ZHOU |
| collection | DOAJ |
| description | In order to evaluate the effect of complex fermentation of different yeasts and Lactobacillus plantarum on the fermentation quality of Xinhui citrus, three kinds of yeasts and Lactobacillus plantarum were used as raw materials for compound fermentation of fresh fruit pulp of Xinhui citrus. The changes of yeast viable count, total sugar content, pH and total acidity in fermentation broth were tracked during the fermentation process, and the bioactive substances and antioxidant activities of Xinhui citrus fermentation liquor in different fermentation systems were compared. The results showed that all the three strains of yeast could grow normally in Xinhui citrus, but the growth rate of Saccharomyces cerevisiae (Sc) and Kluyveromyces marxianus (Km) in Xinhui citrus was higher than that of Kazachstania unispora (Ku). Fermentation could increase the contents of total flavonoids, polyphenols and γ-aminobutyric acid of Xinhui citrus fermentation liquor and its antioxidant activity in vitro, but it could partially degrade crude polysaccharides. The contents of crude polysaccharide and γ-aminobutyric acid were the highest in the yeast fermentation system, which could reach 4.37 g/kg and 82.85 mg/kg. The content of total flavonoids in the yeast fermentation system was the highest, which was 1.54 g/kg. In addition, the hydroxyl radical scavenging rate and total reducing power of K. marxianus fermentation broth were 82.48% and 1.09, respectively, which were significantly higher than those of other yeast fermentation(P<0.05). At the same time, the SOD activity, DPPH free radical scavenging capacity and ABTS+ free radical scavenging capacity were 161.62 U/mL, 0.293 mg/mL and 0.489 mg/mL, respectively, which were similar to other fermentation systems, indicating that the antioxidant activity of the Xinhui citrus ferment was higher under the fermentation conditions. Therefore, the combined fermentation of K. marxianus and L. plantarum was superior to the other two systems in terms of active substance content and antioxidant capacity. |
| first_indexed | 2024-04-11T06:51:23Z |
| format | Article |
| id | doaj.art-9b483b4fdd794a488c7f83553e41cdcb |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:51:23Z |
| publishDate | 2022-03-01 |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-9b483b4fdd794a488c7f83553e41cdcb2022-12-22T04:39:09ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143611812510.13386/j.issn1002-0306.20210601892021060189-6Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus FermentYingjun ZHOU0Chunliang XIE1Baizhong CHEN2Wenbing GONG3Zuohua ZHU4Chao XU5Qi YANG6Yuande PENG7Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaGuangdong Xinbaotang Biological Technology Co., Ltd., Jiangmen 529000, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaIn order to evaluate the effect of complex fermentation of different yeasts and Lactobacillus plantarum on the fermentation quality of Xinhui citrus, three kinds of yeasts and Lactobacillus plantarum were used as raw materials for compound fermentation of fresh fruit pulp of Xinhui citrus. The changes of yeast viable count, total sugar content, pH and total acidity in fermentation broth were tracked during the fermentation process, and the bioactive substances and antioxidant activities of Xinhui citrus fermentation liquor in different fermentation systems were compared. The results showed that all the three strains of yeast could grow normally in Xinhui citrus, but the growth rate of Saccharomyces cerevisiae (Sc) and Kluyveromyces marxianus (Km) in Xinhui citrus was higher than that of Kazachstania unispora (Ku). Fermentation could increase the contents of total flavonoids, polyphenols and γ-aminobutyric acid of Xinhui citrus fermentation liquor and its antioxidant activity in vitro, but it could partially degrade crude polysaccharides. The contents of crude polysaccharide and γ-aminobutyric acid were the highest in the yeast fermentation system, which could reach 4.37 g/kg and 82.85 mg/kg. The content of total flavonoids in the yeast fermentation system was the highest, which was 1.54 g/kg. In addition, the hydroxyl radical scavenging rate and total reducing power of K. marxianus fermentation broth were 82.48% and 1.09, respectively, which were significantly higher than those of other yeast fermentation(P<0.05). At the same time, the SOD activity, DPPH free radical scavenging capacity and ABTS+ free radical scavenging capacity were 161.62 U/mL, 0.293 mg/mL and 0.489 mg/mL, respectively, which were similar to other fermentation systems, indicating that the antioxidant activity of the Xinhui citrus ferment was higher under the fermentation conditions. Therefore, the combined fermentation of K. marxianus and L. plantarum was superior to the other two systems in terms of active substance content and antioxidant capacity.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060189xinhui citrus fermentyeastslactobacillus plantarumorganic acidbioactive compoundsantioxidant activity |
| spellingShingle | Yingjun ZHOU Chunliang XIE Baizhong CHEN Wenbing GONG Zuohua ZHU Chao XU Qi YANG Yuande PENG Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment Shipin gongye ke-ji xinhui citrus ferment yeasts lactobacillus plantarum organic acid bioactive compounds antioxidant activity |
| title | Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment |
| title_full | Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment |
| title_fullStr | Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment |
| title_full_unstemmed | Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment |
| title_short | Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment |
| title_sort | effect of different yeast and lactobacillus plantarum combined fermentation on the quality of xinhui citrus ferment |
| topic | xinhui citrus ferment yeasts lactobacillus plantarum organic acid bioactive compounds antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060189 |
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