Article
Biotechnology & Applied Microbiology
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng
Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Wang Wen-qiong, Zhang Jie-long, Yu Qian, Zhou Ji-yang, Lu Mao-lin, Gu Rui-xia, Huang Yujun
Summary: This study aimed to improve the stability of anthocyanins and phenolic acids in blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein during lactic acid fermentation. The characteristics of the whey protein and blueberry juice system were significantly altered after fermentation using Lactobacillus plantarum and Lactobacillus casei, resulting in stable color and phenol content. Fluorescence and FTIR analysis showed that anthocyanins or phenolic hydroxyl groups of blueberry bind to N-H, C-N, and C = O groups of whey protein after fermentation.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Xin Guo, Jing Wang, Ruiyan Niu, Rui Li, Jixiang Wang, Xinfeng Fan, Xiaowen Wang, Zilong Sun
Summary: This study optimized the fermentation conditions of apple juice to produce fermented apple juice (FAJ) with high probiotic and tannic acid content. Results showed that ingestion of FAJ helped alleviate antibiotic-induced diarrhea in mice by regulating intestinal microbiota and barrier function.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Applied
Wanying Peng, Diaoqin Meng, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Summary: The study found that different apple cultivars have varying effects on the fermentation performance of cloudy apple juice, with Changfu performing the best and Huaniu coming in second. Golden Delicious had the highest total sugar consumption, while Qinguan had the highest levels of lactic acid and esters.
Article
Food Science & Technology
Dongwei Wang, Yao Wang, Haibo Lan, Kai Wang, Lei Zhao, Zhuoyan Hu
Summary: The study used a LAB strain isolated from traditional Chinese kimchi as a starter culture to enhance GABA production in fermented litchi juice. A strain of Lactobacillus plantarum named HU-C2W exhibited the highest GABA-producing ability, along with resistance to artificial gastric conditions. Fermented litchi juice by this strain showed a significant increase in GABA content and a reduction in total carbohydrates, indicating its potential as a probiotic starter culture for functional fermented litchi juice.
Article
Biochemistry & Molecular Biology
Seong Min Hong, Min Cheol Kang, Mirim Jin, Taek Hwan Lee, Beong Ou Lim, Sun Yeou Kim
Summary: The study found that fermented blueberry and black rice extract containing syringic acid and kuromanin significantly reduced skin inflammation induced by PM2.5, suggesting that it may serve as an important functional food for atopic dermatitis (AD).
Article
Food Science & Technology
Yuliang Cheng, Peizhen Li, Bin Hu, Lin Xu, Shengnan Liu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian
Summary: The addition of Lactobacillus plantarum during intensified fermentation of noni juice may improve its flavor by influencing the microbial community and aroma composition.
Article
Food Science & Technology
Lia Ines Machado Vasconcelos, Rosana Aparecida da Silva-Buzanello, Daneysa Lahis Kalschne, Fernando Reinoldo Scremin, Paulo Rodrigo Stival Bittencourt, Joaquina Teresa Gaudencio Dias, Cristiane Canan, Marines Paula Corso
Summary: The study focused on encapsulating Lactobacillus plantarum in Acrycoat S100 using spray drying to create probiotic Milano-type salami with high encapsulation efficiency. Physicochemical and morphological analyses confirmed that the resulting salami had similar properties to traditional probiotics, demonstrating good acceptance among consumers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jie Sheng, Chunhui Shan, Yuanye Liu, Panling Zhang, Jingjing Li, Wenchao Cai, Fengxian Tang
Summary: Mixed culture fermentation improves the quality of fermented red globe grape juice compared to single strain fermentation. It increases the viable bacteria counts, reduces total sugar content, and enhances functionality and antioxidant properties. In addition, mixed culture fermentation leads to the production of characteristic flavor compounds.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wenhan Liu, Xilei Pu, Jinkui Sun, Xuewei Shi, Weidong Cheng, Bin Wang
Summary: This study found that mild fermentation by Lactobacillus plantarum LP56 can improve the flavor of walnut milk, increase the content of sweet compounds, umami compounds, and unsaturated fatty acids, and enhance the functional characteristics of fermented walnut milk. It also reduces the content of aldehydes and increases the content of alcohols, acids, esters, and ketones, which improve the aroma quality of walnut milk.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Qian Yu, Gui-bing Lu, Wen-qiong Wang, Cong-Cong Tang, Ruixia Gu
Summary: The study aimed to investigate the antimicrobial effect and mechanism of whey protein and blueberry juice mixed systems fermented with Lactobacillus against Escherichia coli during storage. The mixed systems showed higher antibacterial activities compared to the individual whey protein or blueberry juice systems, with an inhibition zone diameter of approximately 230 mm. Survival curve analysis revealed no viable E. coli cells 7 hours after treatment with the mixed systems. Analysis of the inhibitory mechanism demonstrated that the mixed systems disrupted the cell membrane and cell wall of E. coli, leading to cell death.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Xiaoxu Luan, Meiqin Feng, Jian Sun
Summary: The study explored the in vitro antioxidant activity of Lactobacillus plantarum CD101 and its impact on antioxidant peptide formation in fermented sausage. L. plantarum CD101 mainly distributed antioxidant substances on the cell surface and extracellular secretions. The potential benefit of L. plantarum CD101 in inhibiting oxidative rancidity and promoting protein degradation was observed, with a weak effect on promoting antioxidant peptides.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Huiyan Liu, Shihua Xin, Ranran Lu, Haitian Fang, Xiaoping Yang, Yun Ping Neo
Summary: This study found that fermented jujube juice can prevent and treat acute alcoholic liver injury, and it can also improve the intestinal microbiota in mice.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Seo Hyun Park, Jae Gon Kim, Young Ah Jang, Al Borhan Bayazid, Beong Ou Lim
Summary: The study showed that fermented black rice and blueberry with Lactobacillus plantarum (FBBBR) has protective effects against UVB-induced skin damage, improving skin hydration and barrier function.
FOOD AND AGRICULTURAL IMMUNOLOGY
(2021)