Yiasmin Mst Nushrat, Islam Md Serajul, Yang Ruijin, Yanjun Tong, Hua Xiao
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Department of Food Engineering and Technology, State University of Bangladesh, 138, Kalabagan, Mirpur Road, Dhaka 1205, Bangladesh.
Int J Biol Macromol. 2022 Jun 1;209(Pt A):1075-1087. doi: 10.1016/j.ijbiomac.2022.04.084. Epub 2022 Apr 18.
Maitake polysaccharides, after hydrothermal processing, were fermented with Lactobacillus acidophilus CCFM202 (L.A.) and Lactobacillus plantarum CCFM6392 (L.P.). The degradation of molecular weight of polysaccharides by hydrothermal processing under acidic conditions was obviously enhanced, which turned part of the water-insoluble-polysaccharides (WIP) into water-soluble-polysaccharides (WSPs). The pH value of water-soluble-polysaccharides (WSPs) and water-insoluble-polysaccharides (WIPs) were intensely dropped (4- 5) after 24 h fermentation. The optical density (O.D.) was increased (1.4- 2.3) due to bacterial growth, and short-chain fatty acids also followed this trend. LA-WSP predominantly produced acetic acid, 3- 4 folds to lactic acid, while LP-WIP groups produced dominant butyric acid (15- 17 folds). Hydrothermal processing induced the growth of L.A. and L.P., where the highest abundance was 2.5 × 10. From the Venn diagram, WSP-1 produced the most elevated metabolites (874). Therefore, experimental results show a significant impact on making WSPs fragments, whereas temperature and pH influence the WSPs degradation, withstand to higher fermentation efficacy.
灰树花多糖经水热处理后，与嗜酸乳杆菌CCFM202（L.A.）和植物乳杆菌CCFM6392（L.P.）进行发酵。酸性条件下水热处理对多糖分子量的降解作用明显增强，部分水不溶性多糖（WIP）转化为水溶性多糖（WSPs）。发酵24小时后，水溶性多糖（WSPs）和水不溶性多糖（WIPs）的pH值急剧下降（4 - 5）。由于细菌生长，光密度（O.D.）增加（1.4 - 2.3），短链脂肪酸也呈现此趋势。LA - WSP主要产生乙酸，是乳酸的3 - 4倍，而LP - WIP组主要产生丁酸（15 - 17倍）。水热处理促进了L.A.和L.P.的生长，最高丰度为2.5×10。从维恩图可知，WSP - 1产生的代谢产物最多（874种）。因此，实验结果表明对制备WSPs片段有显著影响，而温度和pH影响WSPs的降解，有利于提高发酵效率。
