Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu
In order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu, noni juice was fermented with Lactobacillus rhamnosus 12 (LGG), Lactobacillus plantarum 08 (LP-08), Lactobacillus plantarum K11 (LP-K11), Pediococcus pentosaceus 03 (PP) and Bifidobacterium lact...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040097 |
| _version_ | 1811169248571031552 |
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| author | Qian LIU Yue YUAN Jie ZHANG Ruili ZHAO Liming ZHAO |
| author_facet | Qian LIU Yue YUAN Jie ZHANG Ruili ZHAO Liming ZHAO |
| author_sort | Qian LIU |
| collection | DOAJ |
| description | In order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu, noni juice was fermented with Lactobacillus rhamnosus 12 (LGG), Lactobacillus plantarum 08 (LP-08), Lactobacillus plantarum K11 (LP-K11), Pediococcus pentosaceus 03 (PP) and Bifidobacterium lactis 36 (BLA), respectively. The effects of different strains on the physicochemical properties, antioxidant activities and flavor substances of noni juice were investigated. The results showed that among the five strains, LP-08 had the strongest organic acid-producing ability at the end of fermentation, followed by BLA. LP-08 also had the strongest ability to utilize reducing sugar. After 5 days of fermentation, the polyphenol contents were significantly increased by 29.74% and 28.54% from the original level (P<0.05) after fermented with LP-08 and LP-K11, respectively. The activity of SOD was increased by 44.59% on the third day of BLA fermentation and by 43.58% on the fifth day of LP-08 fermentation (P<0.05). The antioxidant activities of noni fruit Jiaosu were enhanced by fermenting with LP-08, LP-K11 and BLA for 3~7 days. The lactic acid content was significantly increased by 23.89 times after fermented with BLA, followed by LP-K11 and LP-08. The best overall sensory quality was obtained after fermented with LP-08, 10 kinds of small molecular organic acids, 5 kinds of alcohols and their derivatives, 4 kinds of aldehydes and 3 kinds of esters were created during fermentation, which endows noni fruit Jiaosu with cheese, floral aromas and fruity. Compared with other strains, LP-08 demonstrated stronger ability to produce acid and SOD, it also contributed to the superior antioxidant properties and sensory qualities of noni fruit Jiaosu. Therefore, LP-08 had great research and application potential in the production of noni fruit Jiaosu. |
| first_indexed | 2024-04-10T16:39:13Z |
| format | Article |
| id | doaj.art-ad313ca19cc242c99eb69955ce94e929 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T16:39:13Z |
| publishDate | 2023-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-ad313ca19cc242c99eb69955ce94e9292023-02-08T08:00:16ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-02-0144412913710.13386/j.issn1002-0306.20220400972022040097-4Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit JiaosuQian LIU0Yue YUAN1Jie ZHANG2Ruili ZHAO3Liming ZHAO4School of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaSchool of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaSchool of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaShanghai Huangrun Food Technology Co., Ltd., Shanghai 201815, ChinaSchool of Biotechnology, East China University of Science and Technology, Shanghai 200237, ChinaIn order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu, noni juice was fermented with Lactobacillus rhamnosus 12 (LGG), Lactobacillus plantarum 08 (LP-08), Lactobacillus plantarum K11 (LP-K11), Pediococcus pentosaceus 03 (PP) and Bifidobacterium lactis 36 (BLA), respectively. The effects of different strains on the physicochemical properties, antioxidant activities and flavor substances of noni juice were investigated. The results showed that among the five strains, LP-08 had the strongest organic acid-producing ability at the end of fermentation, followed by BLA. LP-08 also had the strongest ability to utilize reducing sugar. After 5 days of fermentation, the polyphenol contents were significantly increased by 29.74% and 28.54% from the original level (P<0.05) after fermented with LP-08 and LP-K11, respectively. The activity of SOD was increased by 44.59% on the third day of BLA fermentation and by 43.58% on the fifth day of LP-08 fermentation (P<0.05). The antioxidant activities of noni fruit Jiaosu were enhanced by fermenting with LP-08, LP-K11 and BLA for 3~7 days. The lactic acid content was significantly increased by 23.89 times after fermented with BLA, followed by LP-K11 and LP-08. The best overall sensory quality was obtained after fermented with LP-08, 10 kinds of small molecular organic acids, 5 kinds of alcohols and their derivatives, 4 kinds of aldehydes and 3 kinds of esters were created during fermentation, which endows noni fruit Jiaosu with cheese, floral aromas and fruity. Compared with other strains, LP-08 demonstrated stronger ability to produce acid and SOD, it also contributed to the superior antioxidant properties and sensory qualities of noni fruit Jiaosu. Therefore, LP-08 had great research and application potential in the production of noni fruit Jiaosu.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040097morinda citrifolia l. (noni) fruit jiaosulactic acid bacteriabifidobacteriumantioxidant activityflavor compounds |
| spellingShingle | Qian LIU Yue YUAN Jie ZHANG Ruili ZHAO Liming ZHAO Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu Shipin gongye ke-ji morinda citrifolia l. (noni) fruit jiaosu lactic acid bacteria bifidobacterium antioxidant activity flavor compounds |
| title | Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu |
| title_full | Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu |
| title_fullStr | Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu |
| title_full_unstemmed | Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu |
| title_short | Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L. (Noni) Fruit Jiaosu |
| title_sort | effects of different fermentation strains on the antioxidant activities and flavor substances of morinda citrifolia l noni fruit jiaosu |
| topic | morinda citrifolia l. (noni) fruit jiaosu lactic acid bacteria bifidobacterium antioxidant activity flavor compounds |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040097 |
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