Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk

XIA Zihan; XU Yin; JIANG Yi; CHEN Dawei

doi:10.13995/j.cnki.11-1802/ts.043562

2025 , Vol. 51 >Issue 22: 41 - 50

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043562

Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk

XIA Zihan ,
XU Yin ,
JIANG Yi ,
CHEN Dawei

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1(Provincial Key Laboratory of Probiotics and Dairy Deep Processing (Yangzhou University), School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
2(Patent Examination Cooperation Center of Jiangsu Province, Patent Office of the National Intellectual Property Administration, Suzhou 215000, China)

Received date: 2025-06-12

Revised date: 2025-07-07

Online published: 2025-12-15

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Abstract

Lactic acid bacteria (LAB) fermentation has an important impact on the antioxidant and flavor of food.The enzymatic hydrolysis conditions of skim milk were optimized by single-factor and orthogonal experiments, and the degree of hydrolysis (DH) was used as the key index in this paper, and then LAB were screened for their ability to augment the antioxidant capacity of enzymatic hydrolyzed skim milk.Subsequently, electronic tongue and gas chromatography-mass spectrometry (GC-MS) were utilized to investigate the effects of LAB on the bitterness and volatile flavor compounds of the enzymatically hydrolyzed skim milk.Results demonstrated that the DH of skim milk hydrolyzed with Protamex (PSM) was significantly higher than that achieved with Neutrase and Flavorzyme (P<0.05).The highest DH (43.69%) for PSM was attained under the following conditions:enzyme addition level of 13 500 U/g, initial skim milk pH of 6.5, and hydrolysis duration of 4.5 h at 55 ℃.PSM fermented by Lactiplantibacillus plantarum 97 and Lactococcus lactis subsp.Lactis g21 exhibited DPPH free radical scavenging rates of 57.55% and 63.54%, respectively, significantly higher than the control and other strains (P<0.05).The inhibition rates of hydroxyl radicals for PSM fermented with L.plantarum 97, L.lactis subsp. Lactis g21, and Bifidobacterium longum subsp.longum S5 were 63.72%, 63.39%, and 60.25%, respectively, also significantly higher than the control and other strains (P<0.05).The superoxide dismutase (SOD) activities for PSM fermented with L.plantarum 97 and L.lactis subsp.Lactis g21 were 11.46 and 16.57 U/mL, respectively, which were significantly higher than the control and other strains (P<0.05).Furthermore, the bitterness assessment and response values for PSM fermented with L.plantarum 97 were lower than those of the control group, while the variety and concentration of aldehydes and esters were reduced, and the variety and concentration of alcohols and ketones were increased.L.plantarum 97 not only significantly boosted the antioxidant capacity of PSM but also enhanced its flavor, providing a theoretical basis for developing fermented dairy beverages and postbiotic products with antioxidant capacity and improved flavor.

Key words： Lactiplantibacillus plantarum 97; Protamex; enzymatic hydrolyzed skim milk; antioxidant capacity; flavor

Cite this article

XIA Zihan , XU Yin , JIANG Yi , CHEN Dawei . Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk[J]. Food and Fermentation Industries, 2025 , 51(22) : 41 -50 . DOI: 10.13995/j.cnki.11-1802/ts.043562

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