To investigate the effect of low-frequency and low-intensity ultrasound on the metabolic properties of Lactobacillus plantarum in ginkgo kernel juice,low-frequency (20 kHz) ultrasound at three intensities (58.9,98.6,and 120.8 W/L) was adopted to assist L.plantarum to ferment ginkgo kernel juice,and the main metabolic indexes during fermentation were measured.The results showed that ultrasound treatment could promote the growth of L.plantarum,and significantly (P<0.05) increased the viable cell counts in the stationary period,thus delaying the time of entering the declining period.In the early stage of fermentation,low-frequency and low-intensity ultrasound treatment promoted L.plantarum to utilize sugar,increased lactic acid yield and accelerated the metabolism of amino acids.In addition,low-frequency and low-intensity ultrasound treatment played a positive role in the degradation of ginkgolic acids and the enrichment of ginkgolides by L.plantarum.After 48 hours of fermentation,the total ginkgolic acids content in 58.9,98.6 and 120.8 W/L ultrasound groups was 9.01%,8.10% and 15.18% lower than that in the control groups,while the total ginkgolides content was 0.10%,4.01% and 2.67% higher than that in the control groups,respectively.This research provided experimental basis for the application of low-frequency and low-intensity ultrasound in improving the efficiency of microbial fermentation.
WANG Yuchen
,
TAO Yang
,
LI Dandan
,
HAN Yongbin
,
JIANG Xiaosan
,
JIANG Yingbing
. Metabolic characteristics of Lactobacillus plantarumduring ginkgo kernel juice fermentation assisted with low-frequency and low-intensity ultrasound[J]. Food and Fermentation Industries, 2020
, 46(22)
: 55
-63
.
DOI: 10.13995/j.cnki.11-1802/ts.024011
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