Li Ling, Zhou Ling, Song Gongshuai, Wang Danli, Xiao Gongnian, Zheng Fuping, Gong Jinyan
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Food Chem. 2023 Aug 15;417:135868. doi: 10.1016/j.foodchem.2023.135868. Epub 2023 Mar 9.
Current production methods of the food colorants, gardenia blue (GB) and red (GR) pigments have low efficiency. One potential approach involves using lactic acid bacteria (LAB), which produce a high level of β-glucosidase, produce the GB and GR using non-toxic and harmless process. The isolated strain Lactobacillus plantarum S3 and the reference strain Lb. plantarum KCTC3104 showed high β-glucosidase activity levels of 1.01 and 1.44 unit/mL, respectively. The 12-h bioconversion yield of geniposide to genipin using two strains were 93.4% and 100%, respectively, which are high conversion percentage. For GB, the maximal production yield obtained using Lb. plantarum S3 and Lb. plantarum KCTC3104 under optimal conditions were 2.17 and 2.18 mg/mL, respectively. For GR, glutamic acid (Glu) with Lb. plantarum S3 is the best combination. To the best of our knowledge, this is the first report of an effective alternative method for the production of natural food colorants using LAB.
目前，食用色素栀子蓝（GB）和栀子红（GR）色素的生产方法效率较低。一种潜在的方法是使用乳酸菌（LAB），乳酸菌能产生高水平的β-葡萄糖苷酶，采用无毒无害的工艺生产GB和GR。分离出的植物乳杆菌S3菌株和参考菌株植物乳杆菌KCTC3104的β-葡萄糖苷酶活性水平分别为1.01和1.44单位/毫升。使用这两种菌株将京尼平苷转化为京尼平的12小时生物转化率分别为93.4%和100%，转化率很高。对于GB，在最佳条件下使用植物乳杆菌S3和植物乳杆菌KCTC3104获得的最大产量分别为2.17和2.18毫克/毫升。对于GR，谷氨酸（Glu）与植物乳杆菌S3是最佳组合。据我们所知，这是首次报道使用乳酸菌生产天然食用色素的有效替代方法。
