Jin Yiwen, Wu Jinyong, Hu Dan, Li Jun, Zhu Weiwei, Yuan Lixia, Chen Xiangsong, Yao Jianming
Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
Science Island Branch, Graduate School of USTC, Hefei 230026, China.
Foods. 2023 Jan 8;12(2):302. doi: 10.3390/foods12020302.
Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
短乳杆菌菌株可从中国传统泡菜中分离得到，并用作发酵剂以改善发酵果汁的营养成分。从中国传统泡菜中分离出了三株高产γ-氨基丁酸（GABA；>300 mg/L）的短乳杆菌菌株（LBG-29、LBG-24、LBD−14）。这些菌株对低pH值和高胆盐具有耐受性，且在体外表现出安全性。将每株菌株在37°C下对荔枝汁进行发酵48小时。经测定，荔枝汁是一种良好的发酵底物，因为该过程增强了其功能特性。总体而言，细胞活力增加（高于8.7 log10 CFU/mL），2,2-二苯基-1-苦基肼（DPPH）和铁离子还原抗氧化能力（FRAP）的抗氧化活性显著增加，而2,2′-氨基-二（3-乙基-苯并噻唑啉磺酸-6）铵盐（ABTS）的抗氧化能力降低。在LBG-29和LBG-24发酵后，GABA和乙酸含量也显著增加。因此确定LBG-29和LBG-24菌株可用于改善饮料功能并有助于新产品的开发。这是首次报道使用短乳杆菌作为发酵剂对荔枝进行发酵。需要进一步研究以阐明其对人体的功能益处以及在保质期内的营养和功能特性。
