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Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation.
Guan, Chengran; Yuan, Yuan; Zhang, Wenjuan; Ding, Xiangli; Zhang, Chenchen; Chen, Dawei; Lu, Maolin; Gu, Ruixia; Chen, Xia.
Afiliación
  • Guan C; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Yuan Y; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Zhang W; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Ding X; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Zhang C; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Chen D; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Lu M; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Gu R; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
  • Chen X; Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Jiangsu, China.
Biosci Biotechnol Biochem ; 85(11): 2300-2310, 2021 Oct 21.
Article en En | MEDLINE | ID: mdl-34506626
To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3, and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and cofermented samples, the viable counts, pH value, and acidity were ranged from 8.33-8.65 lg CFU/mL, 3.58-3.86, and 6.29-6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation, and the corresponding content of total saponins, flavonoids, and 9 bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Lactobacillales Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Lactobacillales Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: China