Wang Zeqing, Tong Yingjia, Tong Qunyi, Liu Yutong, Xu Wentian
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China.
School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
J Food Sci Technol. 2024 Sep;61(9):1800-1810. doi: 10.1007/s13197-024-05959-5. Epub 2024 Mar 11.
The effects of three strains of lactic acid bacteria (, , and ) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were positively correlated with caffeic acid and vanillic acid content ( < 0.05). Furthermore, lactic acid bacteria fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. In conclusion, this study provided useful information for the development of purple sweet potato juice fermented by lactic acid bacteria.
The online version contains supplementary material available at 10.1007/s13197-024-05959-5.
研究了三种乳酸菌菌株（、和）在发酵过程中对紫甘薯汁的活菌数、理化指标、酚类物质谱、抗氧化能力和挥发性化合物的影响。结果表明，三种细菌的活菌数在发酵后增加并超过11 log CFU/mL。发酵结束时，紫甘薯汁的总酚和黄酮含量增加。此外，乳酸菌发酵改变了酚类物质谱并增强了抗氧化能力。而且，皮尔逊相关性分析表明，DPPH、ABTS和羟自由基清除能力与咖啡酸和香草酸含量呈正相关（<0.05）。此外，乳酸菌发酵改善了紫甘薯汁的香气复杂性和感官品质。总之，本研究为乳酸菌发酵紫甘薯汁的开发提供了有用信息。
在线版本包含可在10.1007/s13197-024-05959-5获取的补充材料。
