Food and Fermentation Industries >

2018 , Vol. 44 >Issue 9: 117 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017430

Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree

  • SU Neng-neng ,
  • GUAN Qian-qian ,
  • PENG Zhen ,
  • XIAO Yang-sheng ,
  • YU Hong ,
  • CHENG Hao ,
  • XIONG Tao
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  • (Nanchang University, College of Food Science, State Key Laboratory of Food Science and Technology, Nanchang 330031, China)

Received date: 2018-03-31

  Online published: 2018-10-30

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Abstract

The physicochemical property, volatile components and antibacterial properties in mulberry fermented by Lactobacillus plantarum NCU137 were determined. Results showed that Lactobacillus plantarum NCU137 were well adapted to the mulberry pulp. Its counts could still remained 1010 CFU/mL and produced 16.73 g/L lactic acid after fermentation for 60 h. The pH value and sugars content significantly decreased compared with the blank samples (except sucrose). Free amino acids declined from 88.10 mg/100 g to 19.12 mg/100 g, except for methionine and glutamate. In addition, aroma components were detected and classified into 4 groups including esters (23), alcohols (10), olefine acids (8) and other classes (4) by gas chromatography coupled with mass spectrometry, wherein 16 species disintegrated and 20 species appeared in the metabolism of lactic acid bacteria. The variety and proportion of volatile components improved mulberry via fermentation. Moreover, the antibacterial properties of fermented mulberry were significantly increased due to metabolism of lactic acid bacteria. In conclusion, the metabolism of lactic acid bacteria has important influence on the physicochemical properties of mulberry, and these results can provide some reference and theoretical basis for mulberry production in the future.

Key words： mulberry; lactic acid bacteria; fermentation; aroma components; antibacterial properties

Cite this article

SU Neng-neng , GUAN Qian-qian , PENG Zhen , XIAO Yang-sheng , YU Hong , CHENG Hao , XIONG Tao . Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree[J]. Food and Fermentation Industries, 2018 , 44(9) : 117 -124 . DOI: 10.13995/j.cnki.11-1802/ts.017430

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