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Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice
Open accessAbstract
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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“Goji berry (Lycium barbarum L.) Lactobacillus rhamnosus, Lactobacillus reuteri, Bacillus velezensis or Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, Bacillus licheniformis Anti-oxidant, anti-aging, skin whitening [157]”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [157]
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Cites
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이건학, Cho, B., & Lee, K. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02167-z
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Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeasts
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Metadata
- Authors
- Liu, Y., Cheng, H., Liu, H., Ma, R., Ma, J., & Fang, H.
- Affiliations
- Ningxia University (CN)
- Zhejiang University (CN)
- Corresponding author
- Fang, Haitian
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2019-09-28
- Volume
- 24
- Issue
- 19
- Pages
- 3519
- ISSN
- 1420-3049 (ISSN-L)
- 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
- 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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