Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics
文献类型： 外文期刊
作者： Huang, Jinqing 1 ; Wang, Li 1 ; Li, Xue 1 ; Zhang, Yao 1 ; Du, Tonghao 2 ; Xiong, Shijin 2 ; Yuan, Linfeng 1 ; Xiong, Tao 2 ; Liu, Guangxian 1 ;
作者机构： 1.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, 602 Nanlian Rd, Nanchang 330200, Jiangxi, Peoples R China
2.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Peoples R China
3.Nanchang Univ, Sch Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
关键词： Asparagus juice; flavour profiles; LAB fermentation; physicochemical characteristics
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.6； 五年影响因子：3.1 ）
ISSN： 0950-5423
年卷期： 2024 年
页码：
收录情况： SCI
摘要： This study aims to screen LAB with excellent probiotic and fermentation properties, and investigate the effect on asparagus juice. Fifty strains were isolated and identified from pickled asparagus, and Lactiplantibacillus plantarum JGS49 was screened by multiple properties. Whole-genome analysis indicated that L. plantarum JGS49 contains nineteen antibiotic resistance genes and was non-toxic. Compared with unfermented asparagus juice, the fermentation of L. plantarum JGS49 significantly improved the antioxidant activity of asparagus juice, and also increased the contents of total flavonoids, phenols and organic acids. Seventy-nine volatile compounds were identified during the fermentation of asparagus juice, among which sixteen differential compounds with aroma activity thresholds were obtained. The contents of alcohol, acid and phenol in asparagus juice were increased by lactic acid bacteria fermentation, while the contents of furan were decreased. LAB fermentation improved the overall acceptability of asparagus juice, enhanced its mushroom and floral flavour, and reduced the green flavour.
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