Cited by 105Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies

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Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

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Liu, Yuxuan, Cheng, Huan, Liu, Huiyan, Ma, Ruoshuang, Ma, Jiangtao, Fang, Haitian·2019·Molecules

DOI 10.3390/molecules24193519PMC PMC6804111

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Abstract

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

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Additional file 11 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 15 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 13 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 5 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 10 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808131
Additional file 7 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 3 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 9 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808173
Additional file 4 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 2 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 12 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 8 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808170
Additional file 6 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808164
Additional file 14 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 1 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6
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Additional file 1 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
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Additional file 3 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6
Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q., He, S., et al. (2021) · Figshare · doi:10.6084/m9.figshare.13545653
Additional file 2 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6
Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q., He, S., et al. (2021) · Figshare · doi:10.6084/m9.figshare.13545650
Additional file 1 of Composition, antioxidant and development-promoting activity of fermentation modified crude polysaccharides from stem and leaves of Chenopodium album L.
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Authors: Liu, Y., Cheng, H., Liu, H., Ma, R., Ma, J., & Fang, H.
Affiliations: Ningxia University (CN)
Zhejiang University (CN)
Corresponding author: Fang, Haitian
ORCID: Liu, Yuxuan
Cheng, Huan
Liu, Huiyan
Ma, Ruoshuang
Ma, Jiangtao
Fang, Haitian
Venue: Molecules
Publisher: MDPI AG
Published: 2019-09-28
Volume: 24
Issue: 19
Pages: 3519
ISSN: 1420-3049 (ISSN-L)
DOI: 10.3390/molecules24193519
PMC: PMC6804111
OpenAlex: W2975713709
Cited by: 90
References: 37
Citations by year: 2026: 10 · 2025: 13 · 2024: 18 · 2023: 14 · 2022: 17 · 2021: 11 · 2020: 7
FWCI: 9.45
Type: journal article
Language: en
Open access: gold
dx.doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Molecules (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: The Key R&D Program of Ningxia (2017BY069)
Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control (2018DPC05026)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords: Lycium barbarum, fermented juice, Bacillus velezensis, Bacillus licheniformis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus plantarum, bacterial consortium, lactic acid, protein content, volatile compounds, aroma, phenolic acids, flavonoids, antioxidant capacity, bioactive compounds
MeSH terms: Fruit and Vegetable Juices, Antioxidants, Bacteria, Fermentation, Phenols, Structure-Activity Relationship, Lycium, Volatile Organic Compounds

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Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

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