Qiang Xiao, Zhao Man, Xia Ting, Wang Qi, Yu Junwei, Qiao Changsheng, Zhang Huimin, Lv Shiyang, Liu Yanhua, Wang Min
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2025 Mar 20;14(6):1078. doi: 10.3390/foods14061078.
Wolfberry ( L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation vinegar (MFV) were prepared, and the physicochemical, bioactive compounds, antioxidant capacities and volatile characteristics were examined to obtain an optimal method. The results showed that reducing sugar was sufficiently utilized during mixed-strain fermentation, and more acid substances were produced compared with single-strain fermentation. Meanwhile, total phenols content (2.64 ± 0.04 mg GAE/mL), total flavonoids content (1.81 ± 0.01 mg GAE/mL) and antioxidant activities in MFV were significantly increased compared with those in SFV. Rutin, p-hydroxycinnamic acid, and 4-hydroxybenzoic acid presented higher contents in MFV than those in SFV. The contents of total organic acids (88.13 ± 0.13 mg/mL) and total amino acids (6.50 ± 0.17 mg/mL) in MFV were significantly improved compared with those in SFV. Proline, alanine and serine were the top three amino acids in MFV. Moreover, acids, eaters, and alcohols were the pre-dominant volatile organic compounds in MFV, which were higher 9.49%, 55.27%, 18.72% in MFV than those in SFV, respectively. The results suggest that MFV efficiently enhances potential health benefits and flavor, which increases the economic value of wolfberry.
枸杞（L.）作为一种功能性食品，富含营养成分和生物活性物质。然而，鲜枸杞难以保存，其深加工产品有待改进。在本研究中，制备了单菌株发酵醋（SFV）和混合菌株发酵醋（MFV），并对其理化性质、生物活性化合物、抗氧化能力和挥发性特征进行了检测，以获得最佳方法。结果表明，混合菌株发酵过程中还原糖得到了充分利用，与单菌株发酵相比产生了更多的酸性物质。同时，与SFV相比，MFV中的总酚含量（2.64±0.04 mg GAE/mL）、总黄酮含量（1.81±0.01 mg GAE/mL）和抗氧化活性显著增加。MFV中的芦丁、对羟基肉桂酸和4-羟基苯甲酸含量高于SFV。与SFV相比，MFV中的总有机酸含量（88.13±0.13 mg/mL）和总氨基酸含量（6.50±0.17 mg/mL）显著提高。脯氨酸、丙氨酸和丝氨酸是MFV中含量最高的三种氨基酸。此外，酸类、酯类和醇类是MFV中主要的挥发性有机化合物，其在MFV中的含量分别比SFV高9.49%、55.27%、18.72%。结果表明，MFV有效地增强了潜在的健康益处和风味，提高了枸杞的经济价值。
