Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice
The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> were selected and combined as fermentation strains from six strains of...
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2025-03-01
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| Series: | Fermentation |
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| author | Xiujun Li Wensheng Gao Lei Wang Yan Chen Zhenhe Cai Di Wu Ningyu Chen Qiyong Jiang Zhenjia Zheng Jiansheng Zhu Zhaosheng Wang |
| author_facet | Xiujun Li Wensheng Gao Lei Wang Yan Chen Zhenhe Cai Di Wu Ningyu Chen Qiyong Jiang Zhenjia Zheng Jiansheng Zhu Zhaosheng Wang |
| author_sort | Xiujun Li |
| collection | DOAJ |
| description | The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> were selected and combined as fermentation strains from six strains of lactic acid bacteria. The effects of the amount of inoculated lactic acid bacteria, the fermentation temperature, and the fermentation time on the antioxidant capacity and sensory score of apple juice were investigated. The optimal technological conditions were as follows: an inoculation amount of 3%, a fermentation temperature of 37 °C, and a fermentation time of 37 h, which were determined through single-factor experiments and the Box–Behnken design. Under these conditions, the DPPH scavenging ability of the fermented apple juice was 62.31%, and the sensory score was 91.33. HS-SPME-GC-MS analysis showed that there were 39 and 46 main aroma compounds in apple juice and fermented apple juice, respectively. Fermentation increased the number of viable lactic acid bacteria, enhanced the polyphenol content, and enhanced the sensory score. A comparative evaluation of scavenging activity and total reducing power revealed that the antioxidant capacity of fermented apple juice significantly exceeded that of unfermented apple juice. Generally, mixed lactic acid bacteria fermentation enhanced antioxidant activities, while also presenting better aroma flavors and improved overall acceptability. |
| format | Article |
| id | doaj-art-1d3a7ebab5cf4145918c70bcbd358dd5 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-1d3a7ebab5cf4145918c70bcbd358dd52025-08-20T02:17:20ZengMDPI AGFermentation2311-56372025-03-0111416110.3390/fermentation11040161Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple JuiceXiujun Li0Wensheng Gao1Lei Wang2Yan Chen3Zhenhe Cai4Di Wu5Ningyu Chen6Qiyong Jiang7Zhenjia Zheng8Jiansheng Zhu9Zhaosheng Wang10Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaShandong Agricultural Technology Extension Center, Jinan 250014, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaAnqiu Qinglong Lake Development Service Center, Weifang 262123, ChinaKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaThe aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> were selected and combined as fermentation strains from six strains of lactic acid bacteria. The effects of the amount of inoculated lactic acid bacteria, the fermentation temperature, and the fermentation time on the antioxidant capacity and sensory score of apple juice were investigated. The optimal technological conditions were as follows: an inoculation amount of 3%, a fermentation temperature of 37 °C, and a fermentation time of 37 h, which were determined through single-factor experiments and the Box–Behnken design. Under these conditions, the DPPH scavenging ability of the fermented apple juice was 62.31%, and the sensory score was 91.33. HS-SPME-GC-MS analysis showed that there were 39 and 46 main aroma compounds in apple juice and fermented apple juice, respectively. Fermentation increased the number of viable lactic acid bacteria, enhanced the polyphenol content, and enhanced the sensory score. A comparative evaluation of scavenging activity and total reducing power revealed that the antioxidant capacity of fermented apple juice significantly exceeded that of unfermented apple juice. Generally, mixed lactic acid bacteria fermentation enhanced antioxidant activities, while also presenting better aroma flavors and improved overall acceptability.https://www.mdpi.com/2311-5637/11/4/161lactic acid bacteriaapple juiceantioxidant potentialHS-SPME-GC-MS |
| spellingShingle | Xiujun Li Wensheng Gao Lei Wang Yan Chen Zhenhe Cai Di Wu Ningyu Chen Qiyong Jiang Zhenjia Zheng Jiansheng Zhu Zhaosheng Wang Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice Fermentation lactic acid bacteria apple juice antioxidant potential HS-SPME-GC-MS |
| title | Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice |
| title_full | Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice |
| title_fullStr | Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice |
| title_full_unstemmed | Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice |
| title_short | Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice |
| title_sort | co fermentation of lactobacillus plantarum and lactobacillus casei improves in vitro antioxidant capacity and quality of apple juice |
| topic | lactic acid bacteria apple juice antioxidant potential HS-SPME-GC-MS |
| url | https://www.mdpi.com/2311-5637/11/4/161 |
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