Effect of Different Yeast and <i>Lactobacillus plantarum</i> Combined Fermentation on the Quality of Xinhui Citrus Ferment

ZHOU Yingjun; XIE Chunliang; CHEN Baizhong; GONG Wenbing; ZHU Zuohua; XU Chao; YANG Qi; PENG Yuande

doi:10.13386/j.issn1002-0306.2021060189

Volume 43 Issue 6

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(6): 118-125. > DOI: 10.13386/j.issn1002-0306.2021060189

ZHOU Yingjun, XIE Chunliang, CHEN Baizhong, et al. Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment[J]. Science and Technology of Food Industry, 2022, 43(6): 118−125. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060189.

Citation:

PDF (4909 KB)

Effect of Different Yeast and Lactobacillus plantarum Combined Fermentation on the Quality of Xinhui Citrus Ferment

1.
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
2.
Guangdong Xinbaotang Biological Technology Co., Ltd., Jiangmen 529000, China

More Information

Received Date: June 22, 2021
Available Online: January 07, 2022

Graphical Abstract

Abstract

Abstract

In order to evaluate the effect of complex fermentation of different yeasts and Lactobacillus plantarum on the fermentation quality of Xinhui citrus, three kinds of yeasts and Lactobacillus plantarum were used as raw materials for compound fermentation of fresh fruit pulp of Xinhui citrus. The changes of yeast viable count, total sugar content, pH and total acidity in fermentation broth were tracked during the fermentation process, and the bioactive substances and antioxidant activities of Xinhui citrus fermentation liquor in different fermentation systems were compared. The results showed that all the three strains of yeast could grow normally in Xinhui citrus, but the growth rate of Saccharomyces cerevisiae (Sc) and Kluyveromyces marxianus (Km) in Xinhui citrus was higher than that of Kazachstania unispora (Ku). Fermentation could increase the contents of total flavonoids, polyphenols and γ-aminobutyric acid of Xinhui citrus fermentation liquor and its antioxidant activity in vitro, but it could partially degrade crude polysaccharides. The contents of crude polysaccharide and γ-aminobutyric acid were the highest in the yeast fermentation system, which could reach 4.37 g/kg and 82.85 mg/kg. The content of total flavonoids in the yeast fermentation system was the highest, which was 1.54 g/kg. In addition, the hydroxyl radical scavenging rate and total reducing power of K. marxianus fermentation broth were 82.48% and 1.09, respectively, which were significantly higher than those of other yeast fermentation(P<0.05). At the same time, the SOD activity, DPPH free radical scavenging capacity and ABTS⁺ free radical scavenging capacity were 161.62 U/mL, 0.293 mg/mL and 0.489 mg/mL, respectively, which were similar to other fermentation systems, indicating that the antioxidant activity of the Xinhui citrus ferment was higher under the fermentation conditions. Therefore, the combined fermentation of K. marxianus and L. plantarum was superior to the other two systems in terms of active substance content and antioxidant capacity.
- Xinhui citrus ferment,
- yeasts,
- Lactobacillus plantarum,
- organic acid,
- bioactive compounds,
- antioxidant activity

FullText(HTML)

References (25)

References

[1]	盛钊君, 葛思媛, 张焜, 等. 新会柑胎仔与青皮、陈皮的黄酮含量分析与比较[J]. 食品研究与开发,2017,38(20):135−139. [SHENG Z J, GE S Y, ZHANG K, et al. Quantitative determination and comparison of flavonoids of Xinhui tangerine buds, mandarin orange peel and chenpi[J]. Food Research and Development,2017,38(20):135−139. doi: 10.3969/j.issn.1005-6521.2017.20.028
[2]	陈娴, 李辰, 容启仁, 等. 新会陈皮及其副产物的研究进展[J]. 安徽农业科学,2017,45(6):65−67. [CHEN X, Li C, RONG Q R, et al. Research progress of pericarpium citri reticulatae and its by-products[J]. Journal of Anhui Agricultural Science,2017,45(6):65−67. doi: 10.3969/j.issn.0517-6611.2017.06.024
[3]	郑国栋, 杨秀娟, 巢颖欣, 等. HPLC法同时测定新会柑种子中7种成分[J]. 中成药,2019,41(8):1879−1883. [ZHENG G D, YANG X J, CHAO Y X, et al. Simultaneous determination of seven constituents in the seeds of Citrus reticulate ‘Chachi’ by HPLC[J]. Chinese Traditional Patent Medicine,2019,41(8):1879−1883. doi: 10.3969/j.issn.1001-1528.2019.08.026
[4]	胡坪君, 罗美霞, 陈柏忠, 等. 新会柑酵素成分综合测定[J]. 中国医院药学杂志,2018,38(5):496−499. [HU J P, LUO M X, CHEN B Z, et al. Comprehensive measurement of the Xinhui citrus fermentation liquor[J]. Chinese Journal of Hospital Pharmacy,2018,38(5):496−499.
[5]	毛建卫, 吴元峰, 方晟. 微生物酵素研究进展[J]. 发酵科技通讯,2010,39(3):42−43. [MAO J W, WU Y F, FANG S. Research progress of microbial enzyme[J]. Bulletin of Fermentation Science and Technology,2010,39(3):42−43. doi: 10.3969/j.issn.1674-2214.2010.03.018
[6]	梁红敏, 刘洁, 史红梅. 食用植物酵素研究进展[J]. 食品工业,2020,41(7):193−197. [LIANG H M, LIU J, SHI H M. Research progress of edible plant source jiaosu[J]. Food Industry,2020,41(7):193−197.
[7]	蒋增良, 毛建卫, 黄俊, 等. 葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J]. 中国食品学报,2014,14(10):29−34. [JIANG Z L, MAO J W, HUANG J, et al. Changes of antioxidant activity of grape enzyme in vitro during natural fermentation[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(10):29−34.
[8]	李飞, 王凤舞, 潘越, 等. 苹果酵素抗氧化活性初步研究[J]. 青岛农业大学学报(自然科学版),2016,33(1):40−44. [LI F, WANG F W, PAN Y, et al. The primary study of apple-ferment on antioxidant[J]. Journal of Qingdao Agricultural University(Natural Science),2016,33(1):40−44.
[9]	郭红莲, 邢紫娟, 余巧银, 等. 天然枸杞酵素发酵的代谢产物分析[J]. 食品研究与开发,2018,39(5):48−55. [GUO H L, XING Z J, YU Q Y, et al. Analysis of metabolites produced by ferment of natural Lycium barbarum L[J]. Food Research and Development,2018,39(5):48−55. doi: 10.3969/j.issn.1005-6521.2018.05.009
[10]	陈小伟, 程勇杰, 蒋立新, 等. 草莓酵素发酵过程中代谢产物及抗氧化性的变化研究[J]. 中国食品学报,2020,20(5):157−165. [CHEN X W, CHENG Y J, JIANG L X, et al. Study on the changes of metabolites and antioxidant activity during strawberry fermentation[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(5):157−165.
[11]	李波清, 孟玮, 王志强, 等. 红茶菌调节小鼠免疫功能的实验研究[J]. 时珍国医国药,2007,18(2):378−379. [LI Q B, MENG W, WANG Z Q, et al. The effect of black tea funguson immunological function of mice[J]. Lishizhen Medicineand Materia Medica Research,2007,18(2):378−379. doi: 10.3969/j.issn.1008-0805.2007.02.064
[12]	吕明明. 天然酵素运动饮料的抗疲劳性研究[J]. 食品安全质量检测学报,2019,10(7):1944−1947. [LV M M. Study on the anti-sport fatigue of natural enzymes sport drink[J]. Journal of Food Safety and Quality,2019,10(7):1944−1947. doi: 10.3969/j.issn.2095-0381.2019.07.032
[13]	林灵, 王瑜, 杨娟, 等. 天麻酵素对失眠小鼠的镇静催眠功效评价[J]. 现代食品科技,2021,37(7):55−61. [LIN L, WANG Y, YANG J, et al. Evaluation of the sedative and hypnotic effects of Gastrodia elata Bl. ferment on insomnia in mice[J]. Modern Food Science and Technology,2021,37(7):55−61.
[14]	冯琳. 发酵枸杞汁的制备及解酒护肝功能的评价[D]. 江苏: 江南大学, 2021 FENG L. Preparation of fermented Lycium barbarum juice and its evaluation of anti-alcoholism and liver-protection [D]. Jiangsu: Jiangnan University, 2021.
[15]	张春月, 刘珊娜. 食用酵素及其微生物资源的研究进展[J]. 农产品加工,2021,3(3):77−85. [ZHANG C Y, LIU S N. Research progress on food fermented enzymes and microbial resource[J]. Farm Products Processing,2021,3(3):77−85.
[16]	杨立启. 益生菌发酵柑橘全果汁中抗氧化活性和挥发性物质研究[D]. 杭州: 浙江工业大学, 2019 YANG Q L. Changes in antioxidant activity and volatile compounds during the probiotic fermentation of citrus juice[D]. Hangzhou: Zhejiang University of Technology, 2019.
[17]	李凡, 吕兵. 白首乌酵素发酵工艺的优化[J]. 食品工业科技, 2019, 40(3): 154−159 LI F, LV B. Optimization of the fermentation process of Cynanchum auriculatum Royle ex Wight ferment, 2019, 40(3): 154−159.
[18]	SUN X, SUN Y, ZHANG Q, ZHANG H, et al. Screening and comparison of antioxidant activities of polysaccharides from Coriolus versicolor[J]. International Journal of Biological Macromolecules,2014,69(1):12−19.
[19]	SUN Y J, YANG B Y, WU Y M, et al. Structural characterization and antioxidant activities of kappa-carrageenan oligosaccharides degraded by different methods[J]. Food Chemistry,2015,178(1):311−318.
[20]	KHAN M K, ZILL E H, DANGLES O. A comprehensive review on flavanones, the major citrus polyphenols[J]. Journal of Food Composition and Analysis,2014,33(1):85−104. doi: 10.1016/j.jfca.2013.11.004
[21]	CHU S C, CHEN C. Effects of origins and fermentation time on the antioxidant activities of kombucha[J]. Food Chemistry,2006,98(3):502−507. doi: 10.1016/j.foodchem.2005.05.080
[22]	颜孙安, 林香信, 钱爱萍, 等. 闽产柑橘果实氨基酸含量及组成分析[J]. 中国食物与营养,2012,18(6):66−70. [YAN S A, LIN X X, QIAN A P, et al. Amino acid content and composition analysis of fujian citrus fruits[J]. Food and Nutrition in China,2012,18(6):66−70. doi: 10.3969/j.issn.1006-9577.2012.06.017
[23]	马伟荣. 青霉菌侵染哈密瓜前后超氧化物歧化酶(SOD)的克隆及表达[D]. 石河子: 石河子大学, 2014 MA W R. Cloning and expression of SOD enzyme after infection penicillum and before of hami melon[D]. Shihezi: Shihezi University, 2014
[24]	张洋. 羟基自由基与苯酚和1-硝基环己烯反应的量子化学研究[D]. 西安: 陕西师范大学, 2008 ZHANG Y. Quantum chemical studies on the reactions of hydroxyl radicals with phenol and 1-nitrocyclohexene[D]. Xi’an: Shaanxi Normal University, 2018.
[25]	PRASADKN K N, YANG B, DONG X H, et al. Flavonoid contents and antioxidant activities from Cinnamomum species[J]. Innovative Food Science and Emerging Technologies,2009,10(4):627−632. doi: 10.1016/j.ifset.2009.05.009

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	贾鑫，高鹏，周瑞，徐攀，王丹，黄敏，孟爱莲，张雁君，吴舸洋. 基于纯培养法结合高通量测序技术解析胀袋辐照凤爪中的微生物多样性. 食品与发酵工业. 2024(12): 135-141 .
2.	钟娟，何静，陈晓珍，杨涛. 高通量测序技术分析浓香型白酒酒糟自然堆积发酵过程的微生物多样性. 酿酒. 2023(06): 50-56 .
3.	姚晓红，孙宏，周航海，汤江武，吴逸飞，王新，沈琦. 发酵时间对西兰花茎叶发酵饲料的营养成分和发酵品质及微生物群落多样性的影响. 中国畜牧杂志. 2023(11): 259-264 .
4.	李思雨，杜贺超，包佳亮，姚宏亮，蒋加进. 贵州腌鱼微生物多样性和益生特性分析. 农产品加工. 2023(24): 66-71 .
5.	罗爱国，郗鑫瑞，郑同庆，杨兆艳，田艳花，马晓丽，赵红梅. 基于Illumina MiSeq高通量测序分析清香型白酒酒糟微生物群落多样性. 中国酿造. 2022(01): 98-102 .
6.	刘都，张利鹏. 食品安全中微生物的危害及防治策略分析. 食品安全导刊. 2022(22): 13-15 .
7.	罗爱国，王家彦，郝建伟，郭春燕，时晓丽，杨博雯，赵红梅. 山西老陈醋丟糟微生物群落多样性分析. 中国调味品. 2022(09): 53-58 .
8.	孙胜敏，张宇鑫，王一村，周莉莉，高静静，李娜，才美佳，赵彤彤. 番茄酱中关键致腐菌快速筛选方法的建立. 中国果菜. 2022(08): 64-69 .
9.	田存章，贺新平，万嘉欣，姬国杰，周红伟，崔靖，吴文龙. 怀菊不同部位内生细菌多样性分析. 农业与技术. 2021(17): 31-33 .