Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu
This study innovatively investigated the dynamic evolution of multidimensional quality characteristics during lactic acid bacteria co-fermentation of two medicinal-food homologous resources: Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge. Interactions between microbial metabolism and bio...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2528538 |
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| author | Yan-Li Ma Yin-Zhuang Wang Hai-Yan Yang Ding-Ding Duan Yan-Ping Shi Jun Wang |
| author_facet | Yan-Li Ma Yin-Zhuang Wang Hai-Yan Yang Ding-Ding Duan Yan-Ping Shi Jun Wang |
| author_sort | Yan-Li Ma |
| collection | DOAJ |
| description | This study innovatively investigated the dynamic evolution of multidimensional quality characteristics during lactic acid bacteria co-fermentation of two medicinal-food homologous resources: Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge. Interactions between microbial metabolism and bioactive components throughout fermentation were systematically tracked. Key findings demonstrated that fermentation significantly altered physicochemical properties, organic acid profiles, and functional enzyme activities. Soluble solids decreased to 10.19 °Brix; reducing sugars stabilized at 14.13 g/L and total acidity increased to 11.59 g/L. Lactic and acetic acids rose significantly, while citric and succinic decreased. Protease and amylase activities increased; superoxide dismutase (SOD) peaked then declined. Dominant phenolics shifted from chlorogenic/caffeic acids to chlorogenic acid/rutin. Total polysaccharides and γ-aminobutyric acid (GABA) exhibited fluctuating increases, with GABA remaining elevated. Post-fermentation aromas favored acids, alcohols, and esters, enhancing flavor. These findings provide a novel strategy for precision fermentation of dual-plant Jiaosu with optimized functional and sensory properties. |
| format | Article |
| id | doaj-art-d8d7aacb37a04b13b344ab4c8aad46d4 |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-d8d7aacb37a04b13b344ab4c8aad46d42025-08-20T03:33:45ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2528538Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge JiaosuYan-Li Ma0Yin-Zhuang Wang1Hai-Yan Yang2Ding-Ding Duan3Yan-Ping Shi4Jun Wang5Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang, ChinaBiochemistry Teaching and Research Office, Qishuyan Senior High School of Changzhou, Changzhou, ChinaZhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang, ChinaZhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang, ChinaZhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang, ChinaZhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang, ChinaThis study innovatively investigated the dynamic evolution of multidimensional quality characteristics during lactic acid bacteria co-fermentation of two medicinal-food homologous resources: Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge. Interactions between microbial metabolism and bioactive components throughout fermentation were systematically tracked. Key findings demonstrated that fermentation significantly altered physicochemical properties, organic acid profiles, and functional enzyme activities. Soluble solids decreased to 10.19 °Brix; reducing sugars stabilized at 14.13 g/L and total acidity increased to 11.59 g/L. Lactic and acetic acids rose significantly, while citric and succinic decreased. Protease and amylase activities increased; superoxide dismutase (SOD) peaked then declined. Dominant phenolics shifted from chlorogenic/caffeic acids to chlorogenic acid/rutin. Total polysaccharides and γ-aminobutyric acid (GABA) exhibited fluctuating increases, with GABA remaining elevated. Post-fermentation aromas favored acids, alcohols, and esters, enhancing flavor. These findings provide a novel strategy for precision fermentation of dual-plant Jiaosu with optimized functional and sensory properties.https://www.tandfonline.com/doi/10.1080/19476337.2025.2528538Aroma componentsdynamic evolutionfermentationJiaosuquality characteristics |
| spellingShingle | Yan-Li Ma Yin-Zhuang Wang Hai-Yan Yang Ding-Ding Duan Yan-Ping Shi Jun Wang Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu CyTA - Journal of Food Aroma components dynamic evolution fermentation Jiaosu quality characteristics |
| title | Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu |
| title_full | Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu |
| title_fullStr | Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu |
| title_full_unstemmed | Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu |
| title_short | Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu |
| title_sort | dynamic evolution of multidimensional quality characteristics in lactobacillus fermented polygonatum sibiricum red and crataegus pinnatifida bunge jiaosu |
| topic | Aroma components dynamic evolution fermentation Jiaosu quality characteristics |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2528538 |
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