Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods,and strains have crucial effects on it.In this study,peach pulp was fermented by five commercial probiotics(L...Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods,and strains have crucial effects on it.In this study,peach pulp was fermented by five commercial probiotics(L.plantarum 21802,L.brevis 6239,L.pentosus 21798,L.alimentarius 21852 and L.pentosus 21832)to screen out a strain with higher adaptability ability and polyphenol bio-transformation capacity.Then,dynamics changes in microbial properties,nutritional composition,volatile organic compounds and DPPH radical-scavenging activity of peach pulp fermented by selected strain were studied and compared with the control sample.HPLC,LC-ESI-MS/MS and GC-MS were used for identification and quantification of phytochemistry.Results showed that the most efficient strain was L.plantaurm 21802 caused a significant(P<0.05)increase in microbial population and total phenol content of peach pulp,which leads to an obvious decrease in fructose and glucose and a great increase in lactic acid content after 60 h fermentation.The malolactic conversion was completed within 12 h.Moreover,it caused an increase inβ-carotene(14.82%),as well as chlorogenic acid(154.00%),vanillic acid(95.44%),epicatechin(27.99%),quercetin-3-O-glucoside(124.19%)and isorhamnetin(438.29%).Furthermore,lactobacillus fermentation resulting in the improvements of alcohols and aldehydes production,and the contents of four key aroma compounds(OVA>1),namely linalool,benzaldehyde,damascenone and eugenol,increased significantly(P<0.05).These findings evidenced the potential use of L.plantarum 21802 in peach pulp fermentation for improving the nutritional and functional properties,and proved a possibility of peach fruit as a novel material for functional plant-based fermentation beverages.展开更多
基金supported by Henan Province Key R&D and Promotion Projects[grant number 212102110021]the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences[grant number CAAS-ASTIP-ZFRI]the Natural Science Foundation of Henan Province[grant number 222300420383].
文摘Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods,and strains have crucial effects on it.In this study,peach pulp was fermented by five commercial probiotics(L.plantarum 21802,L.brevis 6239,L.pentosus 21798,L.alimentarius 21852 and L.pentosus 21832)to screen out a strain with higher adaptability ability and polyphenol bio-transformation capacity.Then,dynamics changes in microbial properties,nutritional composition,volatile organic compounds and DPPH radical-scavenging activity of peach pulp fermented by selected strain were studied and compared with the control sample.HPLC,LC-ESI-MS/MS and GC-MS were used for identification and quantification of phytochemistry.Results showed that the most efficient strain was L.plantaurm 21802 caused a significant(P<0.05)increase in microbial population and total phenol content of peach pulp,which leads to an obvious decrease in fructose and glucose and a great increase in lactic acid content after 60 h fermentation.The malolactic conversion was completed within 12 h.Moreover,it caused an increase inβ-carotene(14.82%),as well as chlorogenic acid(154.00%),vanillic acid(95.44%),epicatechin(27.99%),quercetin-3-O-glucoside(124.19%)and isorhamnetin(438.29%).Furthermore,lactobacillus fermentation resulting in the improvements of alcohols and aldehydes production,and the contents of four key aroma compounds(OVA>1),namely linalool,benzaldehyde,damascenone and eugenol,increased significantly(P<0.05).These findings evidenced the potential use of L.plantarum 21802 in peach pulp fermentation for improving the nutritional and functional properties,and proved a possibility of peach fruit as a novel material for functional plant-based fermentation beverages.
