Li Yan, Nguyen Thi Thanh Hanh, Jin Juhui, Lim Juho, Lee Jiyeon, Piao Meizi, Mok Il-Kyoon, Kim Doman
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 People's Republic of China.
Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, 25354, Pyeongchang-gun, Gangwon-do Republic of Korea.
Food Sci Biotechnol. 2021 Mar 3;30(4):555-564. doi: 10.1007/s10068-021-00883-2. eCollection 2021 Apr.
Co-fermentation using yeast ( and ) and the bacteria () as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. The concentration of GlcA in the apple cider co-fermented for 14 d with commercial and was 37.7 ± 1.7 mg/mL while a concentration of 62.8 ± 3.1 mg/mL was recorded for fermentation with and , which was higher than the corresponding single yeast fermentation. The co-fermented apple cider revealed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 171.67 ± 0.79 µg trolox equivalents (TE)/mL using and , compared to the control (143.89 ± 7.07 µg TE/mL) just using . Thus, the co-fermentation of and and and provided a new strategy for the development of GlcA-enriched apple cider with enhanced antioxidant capacity.
使用从自然发酵酸面团中分离出的酵母（和）以及细菌（）作为发酵剂进行共发酵，用于酿造富含葡萄糖醛酸（GlcA）的苹果酒。与市售的和一起共发酵14天的苹果酒中GlcA的浓度为37.7±1.7毫克/毫升，而与和一起发酵时记录的浓度为62.8±3.1毫克/毫升，高于相应的单一酵母发酵。与仅使用的对照（143.89±7.07微克TE/毫升）相比，使用和的共发酵苹果酒显示出更高的2,2-二苯基-1-苦基肼（DPPH）自由基清除活性，为171.67±0.79微克 Trolox 当量（TE）/毫升。因此，和以及和的共发酵为开发具有增强抗氧化能力的富含GlcA的苹果酒提供了一种新策略。
