Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu

DING Yufeng; MA Yanli; LI Suping; XI Xiaoli; SUN Jianfeng; LIU Yaqiong; MU Jianlou

doi:10.13386/j.issn1002-0306.2020110244

Volume 42 Issue 17

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(17): 120-128. > DOI: 10.13386/j.issn1002-0306.2020110244

DING Yufeng, MA Yanli, LI Suping, et al. Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu[J]. Science and Technology of Food Industry, 2021, 42(17): 120−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110244.

Citation:

PDF (1185 KB)

Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu

1.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2.
Henan Key Laboratory of ZhangZhongjing Formulae and Herbs for Immunoregulation, Nanyang Institute of Technology, Nanyang 473000, China

More Information

Received Date: November 24, 2020
Available Online: July 07, 2021

Graphical Abstract

Abstract

Abstract

Grape Jiaosu was fermented by using grape as raw material. In order to screen suitable lactic acid bacteria(LAB) for grape Jiaosu, the fermentation properties (reducing sugar, the soluble solid content, pH, total acid), metabolites (organic acid, β-glucosidase activity, super oxide dismutase activity) and growth condition of six kinds of LAB during fermentation process was compared. The results showed that the growth of ACCC 11095 was better than that of other strains in low pH medium. Reducing sugar and soluble solids of ACCC 11095 tended to be stable on the fourth day. The pH of ACCC 11095, ATCC 14917 and GDMCC 1.380 was 3.33~3.35 at the end of the fifth day and the total acidity was 11.07 ~ 12.74 g/L, which was significantly higher than other strains (P<0.05). After fermentation, GDMCC 1.380 appeared at the highest superoxide dismutaseactivity, which was 37.50 U/mL, followed by ATCC 14917. While ACCC 11095 grape Jiaosu appeared at the highest β-glucosidase activity, which was 400.70 µU/mL. The lactic acid production capacity of ACCC 11095 was 1.2~30 folder higher than that of other strains. All six strains could degrade malic acid and not promote the formation of acetic acid. After 5 days of fermentation, the viable counts of ACCC 11095 and GDMCC 1.380 were 8.42 and 8.50 lg cfu/mL, respectively. In conclusion, Lactobacillus plantarum ACCC 11095 showed high lactic acid production capacity and relatively strong enzyme production capacity, which had greater potential for fermentation and application in grape Jiaosu production.
- grape,
- Jiaosu,
- lactic acid bacteria,
- superoxide dismutase activity,
- organic acid

FullText(HTML)

References (35)

References

[1]	中国生物发酵产业协会. T/CBFIAO8001-2016酵素产品分类导则[S]. 北京: 中国标准出版社, 2016. China Biological Fermentation Industry Association. T/CBFIAO8001-2016 Jiaosuproduct classification guidelines[S]. Beijing: China Standards Press, 2016.
[2]	Aubert C, Chalot G. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitisvinifera L.)[J]. Food Chemistry,2017,240(1):524−533.
[3]	洪厚胜, 朱曼利, 李伟, 等. 葡萄果渣酵素的发酵工艺优化及其理化特性[J]. 食品科学,2019,40(8):63−72. [Hong HS, Zhu ML, Li W, et al. Optimization of fermentation process and physicochemical properties of probiotic fermented grape pomace[J]. Food Science,2019,40(8):63−72. doi: 10.7506/spkx1002-6630-20180510-166
[4]	杨培青, 李斌, 颜廷才, 等. 蓝莓果渣酵素发酵工艺优化[J]. 食品科学,2016,37(23):205−210. [Yang P Q, LiB, Yan T C et al. Fermentation of blueberry pomace for the production of biomass and protease activity[J]. Food Science,2016,37(23):205−210. doi: 10.7506/spkx1002-6630-201623034
[5]	张巧, 柯博芳, 唐小闲, 等. 不同发酵菌种对大果山楂酵素品质的影响[J]. 食品工业,2020,41(6):162−166. [Zhang Q, Ke B F, Tang XX, et al. Effects of different fermentation strains on the quality of Malusdomeri (Bois) Chev. enzyme drink[J]. Food Industry,2020,41(6):162−166.
[6]	王瑜, 李立郎, 张洁, 等. 野木瓜酵素发酵过程中活性成分的变化[J]. 现代食品科技,2019,35(10):125−130. [Wang Y, LI LL, Zhang J, et al. Changes in active components in stauntoniachinensis ferment during fermentation[J]. Modern Food Science and Technology,2019,35(10):125−130.
[7]	李建强, 温立香, 罗小杰, 等. 酵素三级发酵与自然发酵过程中SOD活性变化的研究[J]. 轻工科技,2016,32(1):4−5, 33. [LiJ Q, WenL X, LuoX J, et al. Study on SOD activity changes during three-stage fermentation and natural fermentation[J]. Light Industry Technology,2016,32(1):4−5, 33.
[8]	Flach J, MarkVD W, Maurits V D N, et al. The underexposed role of food matrices in probiotic products: Reviewing therelationship between carrier matrices and product parameters[J]. Crit Rev Food Nutr,2018,25(15):2570−2582.
[9]	Garbetta A, D"Antuono I, Sisto A, et al. Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 andof digestion process on polyphenols and antioxidant activity[J]. Journal of Functional Foods,2018:S1756464618300653.
[10]	李凡. 滨海白首乌酵素的制备及其功效性研究[D]. 无锡: 江南大学, 2019. Li F. Preparation of cynanchumauriculatumroyle ex wight ferment and its research on efficacy[D]. Wuxi: Jiangnan University, 2019.
[11]	韩齐, 赵金敏, 高小琴, 等. 功能性酵素发展研究现状[J]. 食品工业科技,2019,40(1):337−340, 345. [Han Qi, Zhao J M, Gao X Q, et al. Development status of functional fermented enzymes[J]. Science and Technology of Food Industry,2019,40(1):337−340, 345.
[12]	侯周超. 家用酵素机的研发与桑葚酵素发酵工艺的研究[D]. 济南: 齐鲁工业大学, 2019. Hou Z C. Research and development of domestic enzyme machine and study on Mulberry fermentation technology[D]. Jinan: Qilu University of Technology, 2019.
[13]	韦仕静. 桑葚酵素发酵工艺及花青素生物转化的研究[D]. 广州: 华南理工大学, 2018. Wei S J. The research on fermentation process of Mulberry Jiaosu and biotransformation of anthocyanins[D]. Guangzhou: South China University of Technology, 2018.
[14]	中国生物发酵产业协会. QB/T 5323-2018[S]. 北京: 中国标准出版社, 2018. China Biofermentation Industry Association. QB/T 5323-2018[S]. Beijing: China Standard Press, 2018.
[15]	Miller G L. Use of dinitrosalicylic acid reagentfor determination of reducing sugar[J]. Analytical Chemistry,1959,31(3):426−428. doi: 10.1021/ac60147a030
[16]	侯晓瑞, 王婧, 杨学山, 等. 甘肃河西走廊葡萄酒产区高产β-葡萄糖苷酶酵母菌株筛选[J]. 食品科学,2014,35(23):139−143. [Hou X R, Wang J, Yang X S, et al. Screening of yeast strains producing β-glucosidase from Hexi corridor wine-producing regions of Gansu province[J]. Food Science,2014,35(23):139−143. doi: 10.7506/spkx1002-6630-201423028
[17]	雷艳, 廖雯意, 叶帆. 高效液相色谱法同时测定果醋饮品中7种有机酸的含量[J]. 食品安全质量检测学报,2019,10(17):5857−5861. [Lei Y, Liao W Yi, Ye F. Simultaneous determination of 7 organic acids in fruit vinegar drinks by high performance liquid chromatography[J]. Journal of Food Safety & Quality,2019,10(17):5857−5861.
[18]	陈华丽. 复合果汁混菌发酵特性及贮藏过程中的品质变化研究[D]. 湘潭: 湘潭大学, 2019. Chen H L. Study on fermentation characteristics of mixed bacteria in compound juice and quality change during storage[D]. Xiangtan: Xiangtan University, 2019.
[19]	Cho K M, Lee J H, Yun H D, et al. Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90[J]. Journal of Food Composition and Analysis,2011,24(3):402−410. doi: 10.1016/j.jfca.2010.12.015
[20]	丁楠, 何美珊, 戈子龙, 等. 果蔬发酵制品的功效及应用研究进展[J]. 食品工业科技,2019,40(7):332−336. [Ding N, He M S, Ge Z L, et al. Functions and applications of the fermented products of fruits and vegetables[J]. Science and Technology of Food Industry,2019,40(7):332−336.
[21]	高庆超, 常应九, 马蓉, 等. 微生物酵素的研究进展[J]. 食品研究与开发,2020,41(2):190−195. [Gao Q C, Chang Y J, et al. Ma R, et al. Research progress on microbial ferment[J]. Food Research and Development,2020,41(2):190−195.
[22]	白琳, 茹先古丽·买买提依明, 王旭光, 等. 五种不同的乳酸菌对库车小白杏发酵液的理化性质及感官评价的影响[J/OL]. 食品科学: 1−9[2020−10−07]. http://kns. cnki.net/ kcms/detail/ 11.2206.ts.20200924.1647.103.html.Bai L, Ruxianguli·M M T Y M, Wang X G, et al. Effects of five different lactic acid bacteria on thephysicochemical properties and sensory evaluation of the Kuche small white apricot juice [J/OL]. Food Science: 1−9[2020−10−07]. http://kns. cnki.net/ kcms/detail/ 11.2206.ts.20200924.1647.103.html.
[23]	李豆. 新型水果酵素的研制及生物活性研究[D]. 沈阳: 沈阳农业大学, 2018. Li D. Study on the development of a new type of fruit enzyme and its biological activity[D]. Shenyang: Shenyang Agricultural University, 2018.
[24]	Maria Arevalo V, Juan F U I, Gundllapalli S B, et al. Characterization of an exocellular β-glucosidase from Debaryomycespseudopolymorphus[J]. Enzyme & Microbial Technology,2006,39(2):229−234.
[25]	Ma D, Yan X, Wang Q, et al. Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiaefor wine aroma enhancement[J]. LWT-Food Science and Technology,2017,86:361−370. doi: 10.1016/j.lwt.2017.08.018
[26]	Marta A, Maria H, Concepcio SM, et al. Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus[J]. Food Research International,2009,42(10):1453−1461. doi: 10.1016/j.foodres.2009.07.026
[27]	曾子毅, 丁诗瑶, 卢向阳, 等. 几株植物乳杆菌β-葡萄糖苷酶的特性研究[J]. 中国酿造,2019,38(01):75−79. [Zeng Z Y, Ding S Y, Lu X Y, et al. Characteristics of β-glucosidase from Lactobacillus plantarum[J]. China Brewing,2019,38(01):75−79.
[28]	Xu X X, Bao Y J, Wu B B, et al. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics[J]. Food Chemistry,2019,289:250−258. doi: 10.1016/j.foodchem.2019.03.068
[29]	Cirlini M, Ricci A, Galaverna G, et al. Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions[J]. LWT-Food Science and Technology,2019,118:108779.
[30]	Davidson P M, Taylor T M. Chemical preservatives and natural antimicrobial compounds[J]. Food Microbiology Fundamentals & Frontiers,2013.
[31]	Markkinen N, Laaksonen O, Nahku R, et al. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices[J]. Food Chemistry,2019,286:204−215. doi: 10.1016/j.foodchem.2019.01.189
[32]	Jyoti B D, Suresh A K, Venkatesh K V. Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate[J]. Microbiological Research,2004,159(1):35−42. doi: 10.1016/j.micres.2004.01.008
[33]	焦媛媛, 杜丽平, 孙文, 等. 优良梨汁发酵乳酸菌的筛选与发酵性能分析[J]. 食品科学,2019,40(2):149−153. [Jiao YY, DU L P, Sun W, et al. Screening and fermentation characteristics of lactic acid bacteria for fermentation of pear juice[J]. Food Science,2019,40(2):149−153.
[34]	Saad S M I. Lactic acid bacteria: Microbiological and functional aspects[J]. Revista Brasileira de Ciências Farmacêuticas,2006,42(3).
[35]	Suenia GG M, Borgess G D S C, Lima M D S, et al. Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitayapulp[J]. Food Research International,2019,126:108681. doi: 10.1016/j.foodres.2019.108681