Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices

SUN Xun; LI Fei; ZHANG Yu; ZHAO Jing; GE Jianhua; LI Quanhong

doi:10.13386/j.issn1002-0306.2022110298

Volume 44 Issue 19

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(19): 471-480. > DOI: 10.13386/j.issn1002-0306.2022110298

SUN Xun, LI Fei, ZHANG Yu, et al. Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices[J]. Science and Technology of Food Industry, 2023, 44(19): 471−480. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110298.

Citation:

PDF (1511 KB)

Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
College of Life Science, Qingdao University, Qingdao 266071, China
3.
Huage Wugu Holding Co., Ltd., Cangzhou 061600, China

More Information

Received Date: November 27, 2022
Available Online: July 26, 2023

Graphical Abstract

Abstract

Abstract

As the consumers pay more and more attention to a healthy diet, fermented fruit and vegetable juice related products with health benefits are attracting extensive notice. Fruits and vegetables are ideal substrates for microbial growth. Fermented fruit and vegetable juices are rich in nutrients with many function, adding more value to the products, which could have a broader market in the future. In this paper, the common fermentation strategies, the dominating bioactive ingredients, the functional activities and the effect of fermentation on the quality improvements of fermented fruit and vegetable juices are reviewed. Overall, this review has a guiding significance for the development of fermented fruit and vegetable juices industry.
- fruits and vegetables,
- fermentation,
- nutrients,
- biological activities,
- functional food

FullText(HTML)

References (69)

References

[1]	SEPTEMBRE-MALATERRE A, REMIZE F, POUCHERET P. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation[J]. Food Research International,2018,104:86−99. doi: 10.1016/j.foodres.2017.09.031
[2]	DI CAGNO R, CODA R, DE ANGELIS M, et al. Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiology,2013,33(1):1−10. doi: 10.1016/j.fm.2012.09.003
[3]	周明, 魏颖, 晏永球, 等. 发酵果蔬的功能及应用现状[J]. 中国果菜,2021,41(9):1−5, 26. [ZHOU Ming, WEI Ying, YAN Yongqiu, et al. Function and application of fermented fruits and vegetables[J]. Chinese Fruit Vegetable,2021,41(9):1−5, 26. doi: 10.19590/j.cnki.1008-1038.2021.09.001 ZHOU Ming, WEI Ying, YAN Yongqiu, et al. Function and application of fermented fruits and vegetables[J]. Chinese Fruit Vegetable, 2021, 41(9): 1-5, 26. doi: 10.19590/j.cnki.1008-1038.2021.09.001
[4]	王思轩, 付雪, 朱雪梅, 等. 乳酸菌发酵果蔬研究进展[J]. 乳业科学与技术,2020,43(2):56−59. [WANG Sixuan, FU Xue, ZHU Xuemei, et al. Research progress of lactic acid bacteria fermentation of fruits and vegetables[J]. Dairy Science and Technology,2020,43(2):56−59. doi: 10.15922/j.cnki.jdst.2020.02.010 WANG Sixuan, FU Xue, ZHU Xuemei, et al. Research progress of lactic acid bacteria fermentation of fruits and vegetables[J]. Dairy Science and Technology, 2020, 43(2): 56-59. doi: 10.15922/j.cnki.jdst.2020.02.010
[5]	PANGHAL A, JANGHU S, VIRKAR K, et al. Potential non-dairy probiotic products-A healthy approach[J]. Food Bioscience,2018,21:80−89. doi: 10.1016/j.fbio.2017.12.003
[6]	彭欢, 黄子健, 吴涛, 等. 刺梨自然发酵制酒过程中化学成分、抗氧化活性及优势菌的变化[J]. 现代食品科技,2023,39(2):205−213. [PENG Huan, HUANG Zijian, WU Tao, et al. Changes of chemical constituents, antioxidant activity and dominant bacteria in natural fermentation of Roxburgh rose[J]. Modern Food Science and Technology,2023,39(2):205−213. doi: 10.13982/j.mfst.1673-9078.2023.2.0317 PENG Huan, HUANG Zijian, WU Tao, et al. Changes of chemical constituents, antioxidant activity and dominant bacteria in natural fermentation of Roxburgh rose[J]. Modern Food Science and Technology,2023,39(2):205-213 doi: 10.13982/j.mfst.1673-9078.2023.2.0317
[7]	武林芝, 郝秀萍. 自然发酵过程中红树莓的微生物多样性及活性成分研究[J]. 中国调味品,2022,47(5):75−78. [WU Linzhi, HAO Xiuping. Study on microbial diversity and active constituents of red raspberry during natural fermentation[J]. China Condiment,2022,47(5):75−78. doi: 10.3969/j.issn.1000-9973.2022.05.013 WU Linzhi, HAO Xiuping. Study on microbial diversity and active constituents of red raspberry during natural fermentation[J]. China Condiment, 2022, 47(5): 75-78. doi: 10.3969/j.issn.1000-9973.2022.05.013
[8]	WANG D H, WANG M Y, CAO L W, et al. Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation[J]. Food Bioscience,2022,46:101565. doi: 10.1016/j.fbio.2022.101565
[9]	LI S J, TAO Y, LI D D, et al. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles[J]. Chemosphere,2021,276:130090. doi: 10.1016/j.chemosphere.2021.130090
[10]	DI C R, SURICO R F, PARADISO A. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology,2008,128:473−483.
[11]	DI CAGNO R, SURICO R F, MINERVINI G, et al. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L. ) to be stored at room temperature[J]. International Journal of Food Microbiology,2009,130:108-116.
[12]	TANG Z Z, ZHAO Z Q, WU X L, et al. A review on fruit and vegetable fermented beverage-benefits of microbes and beneficial effects[J]. Food Reviews International, 2022.
[13]	WU C Y, LI T L, QI J, et al. Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice[J]. Lwt-Food Science and Technology,2020,122:109064. doi: 10.1016/j.lwt.2020.109064
[14]	ZHU L L, MU T H, MA M M, et al. Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria[J]. Food Chemistry,2022,374:131500. doi: 10.1016/j.foodchem.2021.131500
[15]	束文秀, 吴祖芳, 翁佩芳, 等. 植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响[J]. 食品科学,2019,40(2):152−158. [SHU Wenxiu, WU Zufang, WENG Peifang, et al. Effects of Lactobacillus plantarum and Lactobacillus fermentum on fermentation quality and antioxidant activity of grapefruit juice[J]. Food Science,2019,40(2):152−158. SHU Wenxiu, WU Zufang, WENG Peifang, et al. Effects of Lactobacillus plantarum and Lactobacillus fermentum on Fermentation Quality and Antioxidant Activity of Grapefruit juice[J]. Food Science, 2019, 40(2): 152-158.
[16]	GAO H, WEN J J, NIE Q X, et al. Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile[J]. Food Bioscience,2019,29:62−72. doi: 10.1016/j.fbio.2019.03.007
[17]	BUJNA E, FARKAS N A, TRAN A M, et al. Lactic acid fermentation of apricot juice by mono-and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains[J]. Food Science and Biotechnology,2018,27(2):547−554.
[18]	LI H C, HUANG J T, WANG Y Q, et al. Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation[J]. Food Chemistry,2021,363:130351. doi: 10.1016/j.foodchem.2021.130351
[19]	刘晓翠, 殷晓翠, 马嫄, 等. 不同乳酸菌复配发酵石榴汁的品质指标分析[J]. 食品工业科技,2019,40(17):48−55. [LIU Xiaocui, YIN Xiaocui, MA Yuan, et al. Analysis of quality indexes of pomegranate juice fermented by different lactic acid bacteria[J]. Science and Technology of Food Industry,2019,40(17):48−55. doi: 10.13386/j.issn1002-0306.2019.17.009 LIU Xiaocui, YIN Xiaocui, MA Yuan, et al. Analysis of quality indexes of pomegranate juice fermented by different lactic acid bacteria[J]. Science and Technology of Food Industry, 2019, 40(17): 48-55. doi: 10.13386/j.issn1002-0306.2019.17.009
[20]	WANG L Y, ZHANG H X, LEI H J. Phenolics profile, antioxidant activity and flavor volatiles of pear juice: influence of lactic acid fermentation using three Lactobacillus strains in monoculture and binary mixture[J]. Foods,2022,11(1):11.
[21]	WU B M, LIU J C, YANG W B, et al. Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria[J]. International Journal of Food Properties,2021,24(1):906−922. doi: 10.1080/10942912.2021.1942041
[22]	HASHEMI S M B, JAFARPOUR D. Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties[J]. LWT-Food Science and Technology,2020,131:109803. doi: 10.1016/j.lwt.2020.109803
[23]	SHANG Z X, LI M Q, Zhang W W, et al. Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection[J]. Food Research International,2022,157:111325. doi: 10.1016/j.foodres.2022.111325
[24]	ZHOU Y, WANG R M, ZHANG Y F, et al. Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation[J]. Journal of the Science of Food Agriculture,2020,100(8):3283−3290. doi: 10.1002/jsfa.10272
[25]	KWAW E, MA Y K, TCHABO W, et al. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J]. Food Chemistry,2018,250:148−154. doi: 10.1016/j.foodchem.2018.01.009
[26]	TLAIS A Z A, KANWAL S, FILANNINO P, et al. Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation[J]. Food Research International,2022,156:111116. doi: 10.1016/j.foodres.2022.111116
[27]	秦晓萌, 张远森, 柳陈坚, 等. 乳酸菌胞外多糖生理功能及合成途径的研究进展[J]. 食品工业科技,2015,36(14):389-393,399. [QIN Xiaomeng, ZHANG Yuansen, LIU Xinyu, et al. Research progress on the physiological function and synthetic pathway of extracellular polysaccharide from lactic acid bacteria[J]. Science and Technology of Food Industry,2015,36(14):389-393,399. doi: 10.13386/j.issn1002-0306.2015.14.072 QIN Xiaomeng, ZHANG Yuansen, LIU Xinyu, et al. Research progress on the physiological function and synthetic pathway of extracellular polysaccharide from lactic acid bacteria[J]. Science and Technology of Food Industry, 2015, 36(14): 6. doi: 10.13386/j.issn1002-0306.2015.14.072
[28]	WANG Q F, HUANG Q H, LIANG L, et al. Research on sugarcane juice fermentation by Ganoderma lucidum and assay of antioxidant activity of exopolysaccharide[J]. Journal od Food Processing and Presernation,2018,42(9):e13761. doi: 10.1111/jfpp.13761
[29]	CHEN H L, XIAO G S, XU Y J, et al. High hydrostatic pressure and co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice[J]. Foods,2019,8(8):308. doi: 10.3390/foods8080308
[30]	KAPRASOB R, KERDCHOECHUEN O, LAOHAKUNJIT N, et al. B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum[J]. Process Biochemistry,2018,70:9−19. doi: 10.1016/j.procbio.2018.04.009
[31]	PRESTI I, D'ORAZIO G, LABRA M, et al. Evaluation of the probiotic properties of new Lactobacillus and Bifidobacterium strains and their in vitro effect[J]. Applied Microbiology and Biotechnology,2015,99(13):5613−5626. doi: 10.1007/s00253-015-6482-8
[32]	李依娜, 邹颖, 余元善, 等. 不同乳酸菌发酵对菠萝浆品质的影响[J]. 中国酿造,2021,40(2):111−116. [LI Yina, ZHOU Ying, YU Yuanshan, et al. Effects of different Lactic acid bacteria on the quality of pineapple pulp[J]. China Brewing,2021,40(2):111−116. LI Yina, ZHOU Ying, YU Yuanshan, et al. Effects of different Lactic acid bacteria on the quality of pineapple pulp[J]. China Brewing, 2021, 40(2): 111-116.
[33]	SZUTOWSKA J, RYBICKA I, PAWLAK-LEMANSKA K, et al. Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties[J]. Journal of Science,2020,85(4):1248−1255.
[34]	SEVINDIK O, GUCLU G, AGIRMAN B, et al. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juice[J]. Food Chemistry,2022,378:132079. doi: 10.1016/j.foodchem.2022.132079
[35]	FERNANDEZ P A A, STIVALA M G, VAQUERO M J R, et al. Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model[J]. Biotechnology Letters,2011,33(2):359−364. doi: 10.1007/s10529-010-0446-y
[36]	李虹甫, 杨鑫焱, 刘昕宇, 等. 植物乳杆菌发酵蓝莓果汁工艺优化及其抗氧化能力[J]. 食品工业科技,2019,40(17):127−133. [LI Hongfu, YANG Xinyan, LIU Xinyu, et al. Optimization of fermentation process and antioxidant capacity of blueberry juice by Lactobacillus plantarum[J]. Science and Technology of Food Industry,2019,40(17):127−133. doi: 10.13386/j.issn1002-0306.2019.17.021 LI Hongfu, YANG Xinyan, LIU Xinyu, et al. Optimization of fermentation process and antioxidant capacity of blueberry juice by Lactobacillus plantarum[J]. Science and Technology of Food Industry, 2019, 40(17): 127-133. doi: 10.13386/j.issn1002-0306.2019.17.021
[37]	QI J, HUANG H, WANG J, et al. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria[J]. Food Bioscience,2021,43(1):101264.
[38]	HUR S J, LEE S Y, KIM Y C. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chemistry,2014,160:346−356. doi: 10.1016/j.foodchem.2014.03.112
[39]	NAYAK B S, MARSHALL J R, ISITOR G, et al. Hypoglycemic and hepatoprotective activity of fermented fruit juice of morinda citrifolia (noni) in diabetic rats[J]. Evidence-Based Complementray and Alternative Medicine,2011,2011:875293.
[40]	LI C, DING Q, NIE S P, et al. Carrot juice fermented with lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats[J]. Journal of Agricultural & Food Chemistry,2014,62(49):11884.
[41]	WANG X W, HAN M Z, ZHANG M N, et al. In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice[J]. LWT- Food Science and Technology,2021,136(1):110363.
[42]	ZHANG Y, LIU W P, WEI Z H, et al. Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum[J]. LWT-Food Science and Technology,2021,139:110590. doi: 10.1016/j.lwt.2020.110590
[43]	ZHANG Z P, MA J, HE Y Y, et al. Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum[J]. Journal of Bioscience and Bioengineering,2018,125(6):682−687.
[44]	FILANNINO P, AZZI L, CAVOSKI I, et al. Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L. ) juice through lactic acid fermentation[J]. International Journal of Food Microbiology,2013,163(2-3):184−192. doi: 10.1016/j.ijfoodmicro.2013.03.002
[45]	MANTZOURANI I, BONTSIDIS C A, PLESSAS S, et al. Comparative susceptibility study against pathogens using fermented cranberry juice and antibiotics[J]. Frontiers in Microbiology,2019,10:1294. doi: 10.3389/fmicb.2019.01294
[46]	DIVYASHREE S, ANJALI P G, DEEPTHI B V, et al. Black cherry fruit as a source of probiotic candidates with antimicrobial and antibiofilm activities against Salmonella[J]. South African Journal of Botany,2022,150:861−872. doi: 10.1016/j.sajb.2022.08.045
[47]	AYED, L, BEN ABID, S, HAMDI, M. Development of a beverage from red grape juice fermented with the Kombucha consortium[J]. Annals of Microbiology,2017,67(11):111−121.
[48]	SZUTOWSKA J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: A systematic literature review[J]. European Food Research and Technology,2020,246(3):357−372. doi: 10.1007/s00217-019-03425-7
[49]	CUSHNIE T P T, LAMB A J. Recent advances in understanding the antibacterial properties of flavonoids[J]. International Journal of Antimicrobial Agents,2011,38:99−107. doi: 10.1016/j.ijantimicag.2011.02.014
[50]	姜峰, 王福娟, 乔金鸽, 等. 中国老年居民高血压患病现状与饮食影响因素分析[J]. 中国卫生检验杂志,2021,31(24):3044−3048. [JIANG Feng, WANG Fujuan, QIAO Jinge, et al. Analysis of hypertension status and diet influencing factors in elderly Chinese residents[J]. Chinese Journal of Health Laboratory Technology,2021,31(24):3044−3048. JIANG Feng, WANG Fujuan, QIAO Jinge, et al. Analysis of hypertension status and diet influencing factors in elderly Chinese residents[J]. Chinese Journal of Health Laboratory Technology, 2021, 31(24): 3044-3048.
[51]	ZHOU C, LI J, MAO K M, et al. Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice[J]. CyTA-Journal of Food,2019,17(1):960−966. doi: 10.1080/19476337.2019.1680578
[52]	LUISA Z C, CASTRO P F S, LINO F M A, et al. Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)[J]. Journal of Functional Foods,2014,8:169−179. doi: 10.1016/j.jff.2014.03.009
[53]	DI CAGNO R, MAZZACANE F, RIZZELLO C G, et al. Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications[J]. Applied Microbiology and Biotechnology,2010,86(2):731−741. doi: 10.1007/s00253-009-2370-4
[54]	CHEN L, WANG L L, SHU G W, et al. Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism[J]. Food Chemistry,2023,404(B):134745.
[55]	马超, 郝凤奇, 杨桂连, 等. 降血压功能乳酸菌研究进展[C].沧州: 第四届第十次全国学术研讨会暨动物微生态企业发展战略论坛, 2011: 37−41 MA C, HAO F Q, YANG G L, et al. Research progress on lactic acid bacteria for blood pressure lowering function[C].Cangzhou: The Fourth Tenth National Academic conference and Development Strategy Forum of Animal Microecological Enterprises, 2011: 37−41.
[56]	CHOI J H, LEE H J, PARK S E, et al. Cytotoxicity, metabolic enzyme inhibitory, and anti-inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria[J]. Journal of Biochemistry,2021,45(8):e13838.
[57]	CHOI J H, KIM S. Antioxidant and antithrombotic properties of Dendropanax morbifera Léveille (Araliaceae) and its ferments produced by fermentation processing[J]. Journal of Biochemistry,2019,43(12):e13056.
[58]	HARIMA-MIZUSAWA N, KAMACHI K, KANO M, et al. Beneficial effects of citrus juice fermented with Lactobacillus plantarum YIT 0132 on atopic dermatitis: Results of daily intake by adult patients in two open trials[J]. Bioscience of Microbiota Food and Health,2016,35(1):29−39. doi: 10.12938/bmfh.2015-010
[59]	王昕悦, 曹少军, 赵华杰, 等. 不同菌种发酵苹果浓缩汁的风味成分变化分析[J]. 食品与发酵工业,2017,43(4):238−243. [WANG Xinyue, CAO Shaojun, ZHAO Huajie, et al. Analysis of flavor components of apple concentrate fermented by different strains[J]. Food and Fermentation Industry,2017,43(4):238−243. doi: 10.13995/j.cnki.11-1802/ts.201704038 WANG Xinyue, CAO Shaojun, ZHAO Huajie, et al. Analysis of flavor components of apple concentrate fermented by different strains[J]. Food and Fermentation Industry, 2017, 43(4): 238-243. doi: 10.13995/j.cnki.11-1802/ts.201704038
[60]	LIU Y Y, SHENG J, LI J J, et al. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice[J]. Food Bioscience,2022,46:101519. doi: 10.1016/j.fbio.2021.101519
[61]	KAPRASOB R, KERDCHOECHUEN O, LAOHAKUNJIT N, et al. Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J]. Process Biochemistry,2017,59(B):141−149.
[62]	黄豪, 周义, 陈佳慧, 等. 乳酸菌发酵对山楂汁理化性质、酚类化合物、抗氧化性及风味的影响[J]. 食品科学,2022,43(10):97−106. [HUANG Hao, ZHOU Yi, CHEN Jiahui, et al. Effects of lactic acid bacteria fermentation on physicochemical properties, phenolic compounds, antioxidant activity and flavor of Hawthorn Juice[J]. Food Science,2022,43(10):97−106. HUANG Hao, ZHOU Yi, CHEN Jiahui, et al, Effects of lactic acid bacteria fermentation on physicochemical properties, phenolic compounds, antioxidant activity and flavor of Hawthorn Juice[J]. Food Science, 2022, 43(10): 97-106.
[63]	张丽华, 查蒙蒙, 李顺峰, 等. 益生菌发酵果蔬汁研究进展[J]. 轻工学报,2021,36(4):29−36. [ZHANG Lihua, ZHA Mengmeng, LI Shunfeng, et al. Research progress of probiotics fermented fruit and vegetable juice[J]. Journal of Light Industry,2021,36(4):29−36. doi: 10.12187/2021.04.004 ZHANG Lihua, ZHA Mengmeng, LI Shunfeng, et al. Research progress of probiotics fermented fruit and vegetable juice[J]. Journal of Light Industry, 2021, 36(4): 29-36. doi: 10.12187/2021.04.004
[64]	MUHIALDIN B J, KADUM H, ZAREI M, et al. Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice[J]. Lwt-Food Science and Technology,2020,121:108992. doi: 10.1016/j.lwt.2019.108992
[65]	ALEGRE I, VINAS I, USALL J, et al. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG[J]. Food Microbiology,2011,28(1):59−66. doi: 10.1016/j.fm.2010.08.006
[66]	MUHIALDIN B J, KADUM H, HUSSIN A S M. Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 degrees C[J]. Food Control,2020,120:107555.
[67]	龚福明, 何彩梅, 吴桂容, 等. 乳酸菌降解发酵蔬菜中亚硝酸盐的研究现状[J]. 中国调味品,2022,47(10):201−205. [GONG Fuming, HE Caimei, WU Guirong, et al. Study on the degradation of nitrite by lactic acid bacteria[J]. China Condiment,2022,47(10):201−205. doi: 10.3969/j.issn.1000-9973.2022.10.039 GONG Fuming, HE Caimei, WU Guirong, et al. Study on the degradation of nitrite by lactic acid bacteria[J]. China Condiment, 2022, 47(10): 201-205. doi: 10.3969/j.issn.1000-9973.2022.10.039
[68]	叶陵, 李勇, 王蓉蓉, 等. 剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J]. 食品科学,2018,39(10):112−117. [YE Ling, LI Yong, WANG Rongrong, et al. Isolation, identification and biological characteristics analysis of fine lactic acid bacteria from chopped pepper[J]. Food Science,2018,39(10):112−117. doi: 10.7506/spkx1002-6630-201810018 YE Ling, LI Yong, WANG Rongrong, et al. Isolation, identification and biological characteristics analysis of fine lactic acid bacteria from chopped pepper[J]. Food Science, 2018, 39(10): 112-117. doi: 10.7506/spkx1002-6630-201810018
[69]	隋明, 李俊儒, 张凤英, 等. 接种乳酸菌制作发酵型甘蓝泡菜过程的研究[J]. 中国调味品,2020,45(5):152−156. [SUI Ming, LI Junru, ZHANG Fengying, et al. Study on the preparation of fermented cabbage pickle by inoculating Lactobacillus[J]. China Condiment,2020,45(5):152−156. SUI Ming, LI Junru, ZHANG Fengying, et al. Study on the preparation of fermented cabbage pickle by inoculating lactobacillus[J]. China Condiment, 2020, 45(5): 152-156.

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	姜秀杰，曹禛禛，吴睿喆，邵海益，马鑫悦，魏春红，迟晓星，张东杰. 酸面团中酵母菌的筛选及其在全麦馒头制作中的应用. 黑龙江八一农垦大学学报. 2024(03): 65-71+79 .
2.	马森，王晓，钱晓洁，孙冰华，李力. 老面馒头风味物质和营养特性研究进展. 河南工业大学学报(自然科学版). 2024(04): 134-142 .
3.	张艺，韩雅楠，贾紫毅，王成祥，赵鑫燕，高山. 基于高通量测序技术分析工业化老面菌群结构及其对馒头品质的影响. 粮食与油脂. 2024(10): 23-30 .
4.	刘艳红，康佳茜，肖诗雨，王赛民，周中凯. 益生菌对馒头感官品质及风味的影响. 中国食品学报. 2023(02): 164-172 .
5.	唐天培，黄自伟，张娜娜，闫博文，赵建新，张灏，陈卫，范大明. 酸面团发酵煎饼对2型糖尿病小鼠的影响. 中国食品学报. 2023(06): 121-131 .
6.	郭晶斐，贺霞霞，涂建，毛晓楠，周健康，陈宇钒，张丽珍，张国华. 酸面团中优势乳酸菌和酵母菌对麦谷蛋白结构的影响. 中国酿造. 2022(04): 142-146 .
7.	张国华，贺霞霞，卫晓蓉，赵明利，张越洋. 植物乳杆菌-Gm4发酵制备酸面团粉的工艺优化. 食品工业科技. 2022(11): 228-234 . 本站查看
8.	潘玲，冮洁，薛晨光，关颖贤. 酸汤子发酵工艺的优化及其品质分析. 食品安全质量检测学报. 2022(24): 7851-7858 .