Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus

LI Wenya; CHEN Zhong; LIU Bingjie; YANG Liyi

doi:10.13995/j.cnki.11-1802/ts.043571

2025 , Vol. 51 >Issue 23: 180 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043571

Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus

LI Wenya ,
CHEN Zhong ,
LIU Bingjie ,
YANG Liyi

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1(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
2(Dongguan Shilong Jinwei Beverage & Food Co.Ltd., Dongguan 523320, China)
3(Guangzhou Daqiao Food Facility Co.Ltd., Guangzhou 510641, China)

Received date: 2025-06-13

Revised date: 2025-07-24

Online published: 2025-12-25

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Abstract

Using pumpkin juice as the fermentation raw material, to explore the differential regulatory mechanisms of Lacticaseibacillus rhamnosus (LR) and Lactobacillus acidophilus (LA) fermentation on the structural characteristics of pumpkin polysaccharides.The reducing sugar content was determined by the 3,5-dinitrosalicylic acid colorimetric method, and the sugar components and molecular weight distribution of the polysaccharides were analyzed by ion chromatography and high-performance gel permeation chromatography. The metabolic characteristics of the two strains were systematically analyzed.LR exhibited significantly better utilization efficiency of monosaccharides than LA, with glucose utilization rates of 98.89% and 58.40%, fructose utilization rates of 98.71% and 52.24%, and mannose utilization rates of 91.42% and 29.54%, respectively.LA had a stronger degradation ability towards macromolecular polysaccharides (>500 kDa), with small molecular fragments (8-18 kDa) accounting for 30% of the total at the end of fermentation.LR synthesized macromolecular extracellular polysaccharides (5 100-5 700 kDa) during the initial fermentation stage (0-4 h), while LA degraded macromolecular polysaccharides (>1 100 kDa) to the range of 100-500 kDa (accounting for 74%).LR and LA regulate the structure of pumpkin polysaccharides through specific metabolic pathways.The research results provide a theoretical basis for the development of functional fermented pumpkin products.

Key words： pumpkin polysaccharides; lactic acid bacteria; fermentation; glycolysis; strain-specificity

Cite this article

LI Wenya , CHEN Zhong , LIU Bingjie , YANG Liyi . Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus[J]. Food and Fermentation Industries, 2025 , 51(23) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.043571

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