Tian Hui, Ma Zhuo, Yang Hui, Wang Yan, Ren Haiwei, Zhao Ping, Fan Wenguang, Tian Yaqin, Wang Yonggang, Wang Ruiyun
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China.
Gansu Qimu Dairy Co., Ltd (Jiuquan Iron and Steel Group), Jiayuguan, 735100, Gansu, People's Republic of China.
Mol Biotechnol. 2023 Sep 15. doi: 10.1007/s12033-023-00859-z.
Persimmon leaves usually as agricultural and forestry waste were fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Growth and metabolic performances of L. plantarum and S. cerevisiae, as well as the effect of fermentation on the antioxidant abilities of the extract was investigated, including the content of flavonoids, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical clearance rates. Growth of L. plantarum was limited, even though the acid production was sustainable, while S. cerevisiae was more suitable to inhabit in the persimmon leaves extract. A symbiotic relationship was observed between the two microbes, reflected in aspects of growth of S. cerevisiae, pH reduction, and ethanol production. The DPPH radical clearance rates of all groups decreased at the early period, and increased later. The co-culture group reached the second highest value of DPPH radical clearance rate only next to the single group of L. plantarum at 9 h. All groups showed an overall downward trend of the hydroxyl radical clearance rates during the 9 h-fermentation. These findings highlight the promising industrial application of fermentation of the plant-based materials with Lactiplantibacillus and Saccharomyces species to improve the biological properties.
通常作为农林废弃物的柿叶由植物乳杆菌和酿酒酵母进行发酵。研究了植物乳杆菌和酿酒酵母的生长及代谢性能，以及发酵对提取物抗氧化能力的影响，包括黄酮类化合物含量、2,2-二苯基-1-苦基肼自由基（DPPH）清除率和羟基自由基清除率。植物乳杆菌的生长受到限制，尽管产酸可持续，而酿酒酵母更适合在柿叶提取物中生存。观察到两种微生物之间存在共生关系，体现在酿酒酵母的生长、pH值降低和乙醇产生等方面。所有组的DPPH自由基清除率在前期下降，后期上升。共培养组在9小时时达到DPPH自由基清除率的第二高值，仅次于植物乳杆菌单一组。在9小时的发酵过程中，所有组的羟基自由基清除率总体呈下降趋势。这些发现突出了利用植物乳杆菌和酿酒酵母对植物基材料进行发酵以改善生物学特性在工业上的应用前景。
