Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxi...Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation.The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%,higher total polyphenols(107.14 mg GAE/L)and total flavonoids(74.53 mg RE/L)and the highest antioxidant capacity.The control sample(fermented only by yeast)was successive:11.2%,94 mg GAE/L and 68.74 mg RE/L.The most abundant volatile flavor compounds(80 species)were detected in the mead fermented by Saccharomyces Only.Combined with sensory evaluation,the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.展开更多
基金This work was supported by the Plan of Science and Technology Department of Jilin Province of China[20210202057NC].
文摘Positive effects of fermented foods consumption on humans have stimulated lots of research attention.The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation.The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%,higher total polyphenols(107.14 mg GAE/L)and total flavonoids(74.53 mg RE/L)and the highest antioxidant capacity.The control sample(fermented only by yeast)was successive:11.2%,94 mg GAE/L and 68.74 mg RE/L.The most abundant volatile flavor compounds(80 species)were detected in the mead fermented by Saccharomyces Only.Combined with sensory evaluation,the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.
