Characterization of loquat juice fermented by different lactic acid bacteria

  • YAN Jiahui ,
  • WANG Yuting ,
  • LIU Shuliang ,
  • LIU Aiping
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  • (College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2024-01-02

  Revised date: 2024-02-04

  Online published: 2024-12-30

Abstract

Plant-based fermented foods have attracted considerable attention because of their potential health benefits.This study compared the characteristics of loquat juice fermented with Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactobacillus brevis, respectively.Results demonstrated that during fermentation with different lactic acid bacteria, the pH, total acid content, total phenolic content, reducing sugar content, and antioxidant activity of loquat juice exhibited noteworthy variations.Upon completion of fermentation, the cell number of all three lactic acid bacteria stabilized at over 8.0 lg CFU/g, with a total acid content exceeding 2.6 g/100 mL.Notably, the fermentation of Lactiplantibacillus plantarum M2 yielded the highest total phenol content, which was 126.79% of that on Day 0.Non-targeted metabolomics analysis revealed 409 metabolites in 14 categories within three fermented loquat juices.The predominant constituents were organic acids and their derivatives, as well as lipids and lipid-like molecules.Substantial variations existed in the metabolite composition of the three fermented loquat juices, particularly concerning amino acids, fatty acids, and organoheterocyclic compounds.The findings serve as a valuable reference for the analysis of metabolites in lactic acid bacteria-fermented juices and the development of functional foods utilizing loquat juice.

Cite this article

YAN Jiahui , WANG Yuting , LIU Shuliang , LIU Aiping . Characterization of loquat juice fermented by different lactic acid bacteria[J]. Food and Fermentation Industries, 2024 , 50(24) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.038447

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