The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was charac...The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.展开更多
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water.Herein,curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose fr...Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water.Herein,curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha(KBC).The morphology,particle size,stability,rheological properties,and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated.The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation.The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures,low p H,sunlight,and UV-365 nm than the free curcumin,indicating that the KBC after high-pressure homogenization improved the stability of the CPE.The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin.The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.展开更多
In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withre...In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withresponse surface methodology was employed to elucidate the interactions among four design variables,namelyfermentation time(X_(1)),fermentation temperature(X_(2)),sucrose concentration(X_(3)),and inoculation amount(X_(4))over abroad range of process conditions and determine their effects on LCEPS production.Based on the developed models,under the optimum process conditions of 49.99 h,25.59℃,21.66,and 3.00%,the obtained maximum production ofLCEPS was up to 55.96 g/L.Besides,the produced LCEPS presented better thermal stability than the original dextranand rendered finely emulsifying properties compared with commercial emulsifiers.Moreover,the LCEPS possessedgood antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain,which indicated that it has fine potential to be used as an excellent additive into the food industry.展开更多
基金This work was supported by the Jiangsu Agricultural Industry Technology System[No.JATS-2018-296]and the National Natural Science Foundation of China[Grant No.31501460].
文摘The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.
基金supported by the earmarked fund for the Priority Academic Program Development of Jiangsu Higher Education Institutions(080-820830)。
文摘Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water.Herein,curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha(KBC).The morphology,particle size,stability,rheological properties,and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated.The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation.The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures,low p H,sunlight,and UV-365 nm than the free curcumin,indicating that the KBC after high-pressure homogenization improved the stability of the CPE.The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin.The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.
基金supported by the Fundamental Research Funds for the Central Universities(No.KYZZ2022001)Priority Academic Program Development of Jiangsu Higher Education Institutions(080-820830)Jiangsu Agricultural Science and Technology Innovation Fund(Grant No.CX(21)2003).
文摘In this study,the yield of exopolysacchrides(LCEPS)produced by Leuconostoc citreum BH10 was optimized throughthe improvement of fermentation conditions.A three-level four-factor central composite design coupled withresponse surface methodology was employed to elucidate the interactions among four design variables,namelyfermentation time(X_(1)),fermentation temperature(X_(2)),sucrose concentration(X_(3)),and inoculation amount(X_(4))over abroad range of process conditions and determine their effects on LCEPS production.Based on the developed models,under the optimum process conditions of 49.99 h,25.59℃,21.66,and 3.00%,the obtained maximum production ofLCEPS was up to 55.96 g/L.Besides,the produced LCEPS presented better thermal stability than the original dextranand rendered finely emulsifying properties compared with commercial emulsifiers.Moreover,the LCEPS possessedgood antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain,which indicated that it has fine potential to be used as an excellent additive into the food industry.
