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Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2.
Guan, Xuefang; Zhao, Dazhou; Yu, Tian; Liu, Shaoquan; Chen, Shuying; Huang, Junyang; Lai, Gongti; Lin, Bin; Huang, Juqing; Lai, Chengchun; Wang, Qi.
Afiliación
  • Guan X; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
  • Zhao D; Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China.
  • Yu T; Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China.
  • Liu S; Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China.
  • Chen S; Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
  • Huang J; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
  • Lai G; Bio-Fermentation Research Center, Xiamen Yuanzhidao Biotechnology Co., Ltd., Xiamen 361028, China.
  • Lin B; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
  • Huang J; Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China.
  • Lai C; Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
  • Wang Q; Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350002, China.
Foods ; 13(17)2024 Aug 23.
Article en En | MEDLINE | ID: mdl-39272413
ABSTRACT
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza