Probiotic Characterization of <i>β</i>-Glycosidase Producing <i>Lactobacillus gullinarum</i> and Its Application in the Fermentation of Black Tea Soup

TAN Xiqian; ZHOU Zhenyü; CUI Fangchao; WANG Dangfeng; LÜ Xinran; LI Xuepeng; LI Jianrong

doi:10.13386/j.issn1002-0306.2024070296

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TAN Xiqian, ZHOU Zhenyü, CUI Fangchao, et al. Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup[J]. Science and Technology of Food Industry, 2025, 46(11): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070296.

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Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup

College of Food Science and Engineering, Bohai University, Jinzhou 121013, China

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Received Date: July 22, 2024
Available Online: March 27, 2025

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Abstract

This study aims to isolate lactic acid bacteria capable of producing β-glucosidase from healthy infant feces and Chinese northeast sauerkraut. Then the strain with the highest β-glucosidase activity was identified for subsequent evaluation of the safety, probiotic characteristics, and potential application in the fermentation of black tea soup. The results indicated one of the β-glucosidase producing lactic acid bacteria FB20, derived from healthy infant feces demonstrated the highest β-glucosidase activity, quantified at 0.58 U/mL, and was classified as Lactobacillus gullinarum. L. gullinarum FB20 had good acid resistance ability, could survive in the simulated gastric fluid (a survival rate of 96.21%±1.40%), an auto-aggregation rate of 38.87%±0.14% at 8 h, co-aggregation rates of 38.82%±1.10% and 53.92%±1.96% with Escherichia coli and Staphylococcus aureus, respectively. It could effectively scavenge DPPH free radicals, ABTS⁺ free radicals, and hydroxyl free radicals, with scavenging rates of 55.67%±3.19%, 98.47%±0.01%, and 57.65%±3.42%, respectively. It could inhibit α-amylase and α-glucosidase, and the inhibition rates were 67.91%±1.24%, and 66.53%±0.34%, separately. After fermenting black tea soup, the eliminating rates of DPPH, ABTS⁺, and hydroxyl radicals in the fermented black tea soup increased significantly by 12.48%, 4.35%, and 10.57% (P<0.05), respectively, and the total phenolic content also increased by 1.07 mg/mL (P<0.05). Electronic nose analysis results showed that the black tea soup fermented by L. gullinarum FB20 significantly reduced organic sulfides compared to the control group. This study provides a certain theoretical basis for the exploration of β-glucosidase-producing strains and the improvement of their application in fermenting tea soup.
- Lactobacillus gullinarum,
- β-glucosidase,
- probiotic activity,
- fermentation,
- black tea soup

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