Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus

  • LIU Yingxue ,
  • LU Xinyao ,
  • ZONG Hong ,
  • ZHUGE Bin
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  • (The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, School of Biotechnology, Research Centre of Industrial Microbiology, Wuxi 214122, China)

Received date: 2022-03-28

  Revised date: 2022-04-15

  Online published: 2023-04-06

Abstract

Plant fermentation extract (PFE) is an important source of biologically active compounds. Here, some plant materials were fermented by Saccharomyces boulardii or Lactobacillus rhamnosus and the active ingredients and functionality of the obtained PFE were analyzed. The results showed that grape seed and goji berry promoted the activities of proteases, lipases, and β-glucosidases in the broth, improving total phenolics, total flavonoids and organic acids, changing the composition of volatile compounds and significantly enhancing the functionality. Compared to the unfermented extract, PFE showed a 0.3-1.0 times increase in DPPH radical scavenging, a 0.4-1.6 times increase in hydroxyl radical scavenging, and a significant enhancement in tyrosinase inhibitory activity (P<0.05). The extraction of goji berry fermented by L. rhamnosus inhibited Escherichia coli and Staphylococcus aureus with a circle diameter more than 16.0 mm. Taken together, these findings suggest that microbial fermentation improves the extraction efficiency of functional actives and enhances the antioxidant activity, tyrosinase inhibition activity and bacterial inhibition activity. The characteristics of strains and plants have a large impact on PFE properties.

Cite this article

LIU Yingxue , LU Xinyao , ZONG Hong , ZHUGE Bin . Functionality of grape seed and goji berry fermented by Saccharomyces boulardii and Lactobacillus rhamnosus[J]. Food and Fermentation Industries, 2023 , 49(5) : 134 -142 . DOI: 10.13995/j.cnki.11-1802/ts.031738

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