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

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

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

Open access

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

DOI 10.3390/molecules24193519PMC PMC6804111

Open this paper in CoChat — free account Open PDF

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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.3390/molecules24193519

Cites

37 of 37 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Estimation of total flavonoid content in propolis by two complementary colometric methods
Chang, C.-C., Yang, M.-H., Wen, H.-M., & Chern, J.-C. (2020) · Journal of Food and Drug Analysis · doi:10.38212/2224-6614.2748 · Cited by 4,106
Effect of fermentation on the antioxidant activity in plant-based foods
Hur, S. J., Lee, S. Y., Kim, Y., Choi, I., & Kim, G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.112 · Cited by 1,084
Hypoglycemic and hypolipidemic effects and antioxidant activity of fruit extracts from Lycium barbarum.
Luo, Q., Cai, Y.-Z., Yan, J., Sun, M., & Corke, H. (2004) · Life Science · doi:10.1016/j.lfs.2004.04.056 · Cited by 557
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Wu, M., Sackey, A. S., Xiao, L., & Tahir, H. E. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.009 · Cited by 497
Enzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432 · cited 1×
“Some bacterial strains produced or were activated by a variety of enzymes, such as endogenous proteases during fermentation [14].”
Background
Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant activity
Wang, C. C., Chang, S. C., Inbaraj, B. S., & Chen, B. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.10.005 · Cited by 368
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017) · Process Biochemistry · doi:10.1016/j.procbio.2017.05.019 · Cited by 228
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
Settachaimongkon, S., Nout, M. J. R., Fernandes, E. C. A., Hettinga, K. A., Vervoort, J. J. M., van Hooijdonk, T. C. M., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.008 · Cited by 213
Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
Song, J., Bi, J., Chen, Q., Wu, X., Lyu, Y., & Meng, X. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.102 · Cited by 211
Comparison between Folin‐Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96‐Well Microplates
Margraf, T., Karnopp, A. R., Rosso, N. D., & Granato, D. (2015) · Journal of Food Science · doi:10.1111/1750-3841.13077 · Cited by 207
Lycium barbarum polysaccharides protect mice liver from carbon tetrachloride-induced oxidative stress and necroinflammation
Xiao, J., Liong, E. C., Ching, Y. P., Chang, R. C., So, K., Fung, M., & Tipoe, G. L. (2011) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2011.11.033 · Cited by 189
Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041
Xu, Y., Cui, Y., Wang, X., Yue, F., Shan, Y., Liu, B., Zhou, Y., Yi, Y., & Lü, X. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.01.117 · Cited by 167
Knockout of thep-Coumarate Decarboxylase Gene fromLactobacillus plantarumReveals the Existence of Two Other Inducible Enzymatic Activities Involved in Phenolic Acid Metabolism
Barthelmebs, L., Diviès, C., & Cavin, J. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.8.3368-3375.2000 · Cited by 165
Determining Antioxidant Activities of Lactobacilli Cell-Free Supernatants by Cellular Antioxidant Assay: A Comparison with Traditional Methods
Xing, J., Wang, G., Zhang, Q., Liu, X., Gu, Z., Zhang, H., Chen, Y. Q., & Chen, W. (2015) · PLoS ONE · doi:10.1371/journal.pone.0119058 · Cited by 161
Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry
Dan, T., Wang, D., Jin, R. L., Zhang, H. P., Zhou, T., & Sun, T. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-11528 · Cited by 147
Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications
Shen, S., Huang, R., Li, C., Wu, W., Chen, H., Shi, J., Chen, S., & Ye, X. (2018) · Molecules · doi:10.3390/molecules23051203 · Cited by 138
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices
Markkinen, N., Laaksonen, O. A., Nahku, R., Kuldjärv, R., & Yang, B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.189 · Cited by 134
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria
Ricci, A., Cirlini, M., Calani, L., Bernini, V., Neviani, E., Rio, D. D., Galaverna, G., & Lazzi, C. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.10.046 · Cited by 111
Flavor of lactic acid fermented malt based beverages: Current status and perspectives
Dongmo, S. N., Procopio, S., Sacher, B., & Becker, T. M. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.05.017 · Cited by 105
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
Ricci, A., Cirlini, M., Maoloni, A., Rio, D. D., Calani, L., Bernini, V., Galaverna, G., Neviani, E., & Lazzi, C. (2019) · Nutrients · doi:10.3390/nu11020213 · Cited by 100
Design of microbial consortia for the fermentation of pea-protein-enriched emulsions
Ben-Harb, S., Saint‐Eve, A., Panouillé, M., Souchon, I., Bonnarme, P., Dugat‐Bony, É., & Irlinger, F. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.01.012 · Cited by 97
Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria
Ye, J., Huang, L., Terefe, N. S., & Augustin, M. A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.02.030 · Cited by 96
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
de Lerma, N. L., Peinado, R. A., Puig‐Pujol, A., Mauricio, J. C., Moreno, J. J., & García‐Martínez, T. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.036 · Cited by 72
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates
Arte, E., Huang, X., Nordlund, E., & Katina, K. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.03.020 · Cited by 69
Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation
John, W. A., Böttcher, N. L., Aßkamp, M. R., Bergounhou, A., Kumari, N., Ho, P.-W., Dsouza, R. N., Nevoigt, E., & Ullrich, M. S. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.108 · Cited by 61
GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis
Barut, K. T. Ö., Amanpour, A., Güçlü, G., Kelebek, H., & Selli, S. (2018) · Food Analytical Methods · doi:10.1007/s12161-018-1403-y · Cited by 56
Daqu Fermentation Selects for Heat-Resistant Enterobacteriaceae and Bacilli
Wang, Z., Li, P., Luo, L., Simpson, D. J. W., & Gänzle, M. G. (2018) · Applied and Environmental Microbiology · doi:10.1128/aem.01483-18 · Cited by 51
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA‐2C12 or Lactobacillus acidophilus IIA‐2B4
Arief, I. I., Afiyah, D. N., Wulandari, Z., & Budiman, C. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13509 · Cited by 47
Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)
Kaban, G. (2010) · International Journal of Food Properties · doi:10.1080/10942910802688184 · Cited by 42
Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)
Choi, S., Seo, H., Lee, K. R., Lee, S., & Lee, J. (2018) · Applied Biological Chemistry · doi:10.1007/s13765-017-0339-z · Cited by 41
Engineered biosynthesis of cyclic lipopeptide locillomycins in surrogate host Bacillus velezensis FZB42 and derivative strains enhance antibacterial activity
Luo, C., Chen, Y., Liu, X., Wang, X., Wang, X., Li, X., Zhao, Y., & Wei, L. (2019) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-019-09784-1 · Cited by 31
Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries
Yuan, G., Ren, J., Ouyang, X., Wang, L., Wang, M., Shen, X., Zhang, B., & Zhu, B. (2016) · Molecules · doi:10.3390/molecules21101324 · Cited by 26
Phenolic Compounds and Allelopathic Potential of Fermented and Unfermented Wheat and Corn Straw Extracts
Đorđević, T., Sarić‐Krsmanović, M., & Gajić-Umiljendić, J. (2018) · Chemistry & Biodiversity · doi:10.1002/cbdv.201800420 · Cited by 24
Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger
Zhang, L.-Z., Ni, H., Zhu, Y., Yang, Y., Li, L., Jiang, Z., Zheng, F., & Chen, F. (2017) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13500 · Cited by 15
Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus
Chen, W., Zhu, J., Niu, H., Yizhe, S., Zhang, W., Chen, H., & Chen, W. (2018) · International Journal of Food Engineering · doi:10.1515/ijfe-2018-0123 · Cited by 15
Endoglucanase improve the growth of homofermentative Lactobacillus spp. in ensilages
Zhang, S., Xu, Z., Wang, T., & Kong, J. (2019) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2019.02.010 · Cited by 13
Development of A Lactic Acid Bacteria-fermented Beverage from Chinese Wolfberry Fruits and Milk
Wei, S. (2009) · Food Science · Cited by 1

Flagged first, then by citations

Research works printed but not linked: 6

Hou, 2019, Functional characteristics of microorganisms in fermented food, China Condiment, 44, 191
Gao, 2019, Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. Enzymes, Food Ferment. Ind., 5, 1
Liu, 2017, Effect of main metabolites on carotenoids degradation during the fermentation of Chinese wolfberry wine, Food Sci., 38, 36
Li, 2018, Fermentation technology of compound fruit vinegar of grape and wolfberry, China Brew., 37, 181
Zeng, 2018, Optimization of fermentation process of Chinese yam by compound lactic acid bacteria and its antioxidant activity, China Brew., 37, 106
Liao, 2018, Optimization of extraction technology of polysaccharide and antioxidant activity determination from Lactarius deliciosuss, Sci. Technol. Food Ind., 39, 123

Sorted by citations

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Rodríguez, L. G. R., Zamora-Gasga, V. M., Pescuma, M., Nieuwenhove, C. P. V., Mozzi, F., & Sánchez-Burgos, J. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109854 · Cited by 325
Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
Vidović, B. B., Milinčić, D. D., Marčetić, M. D., Djuriš, J., Ilić, T. D., Kostić, A. Ž., & Pešić, M. B. (2022) · Antioxidants · doi:10.3390/antiox11020248 · Cited by 178
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
Duan, W., Guan, Q., Zhang, H., Wang, F., Lu, R., Li, D., Geng, Y., & Xu, Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135155 · Cited by 140
The Impact of Fermentation on the Antioxidant Activity of Food Products
Sarıtaş, S., Mondragón, A. D. C., Miranda, J. M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H. R., Alves, J. L. D. B., Esatbeyoglu, T., Karav, S., et al. (2024) · Molecules · doi:10.3390/molecules29163941 · Cited by 126
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
Zhao, X., Tang, F., Cai, W., Peng, B., Zhang, P., & Shan, C. (2023) · LWT · doi:10.1016/j.lwt.2023.114884 · Cited by 119

See all 105

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks