This study investigated the probiotic properties,functional activities and fermentation performances of Ped-iococcus pentosaceus JS91(JS91)and Pediococcus pentosaceus JS96(JS96).The results of probiotic properties sho...This study investigated the probiotic properties,functional activities and fermentation performances of Ped-iococcus pentosaceus JS91(JS91)and Pediococcus pentosaceus JS96(JS96).The results of probiotic properties showed that JS91 and JS96 possessed gastrointestinal tolerance,aggregation and antimicrobial activities.Functional activity results found that the cell-free supernatants of JS91 and JS96 showed good antioxidant ac-tivity.Meanwhile,the two strains exhibited cholesterol degrading ability.The fermentation performance results showed that JS91 and JS96 could produce acid,grow steadily in pear juice,decrease the pH value and increase the titratable acidity of fermented pear juice.Moreover,JS91 and JS96 could enhance the superoxide anion radical scavenging activity and total antioxidant capacity of the fermented pear juice.Sensory evaluation results showed that JS91 and JS96 could improve the overall acceptability of fermented pear juice.The present findings could provide valuable information for the application of JS91 and JS96 as functional starter cultures in fer-mented foods.展开更多
Paocai is valued for its palatable taste and potential health benefits,but faces challenges such as prolonged fermentation periods and inconsistent quality.This study addressed these issues by investigating the effect...Paocai is valued for its palatable taste and potential health benefits,but faces challenges such as prolonged fermentation periods and inconsistent quality.This study addressed these issues by investigating the effects of Lactiplantibacillus plantarum CBPC,a strain isolated from high-quality fermented paocai,on radish paocai fermentation and comparing its performance to a control group.The aim was to enhance fermentation efficiency,improve flavor,and ensure product safety.Physicochemical properties,flavor characteristics,and safety indicators were systematically analyzed,and shelf-life extension was evaluated using electron beam(e-beam)irradiation.Results revealed that inoculation with Lactiplantibacillus plantarum CBPC significantly accelerated fermentation,achieving full fermentation two days earlier than the control,reduced yellowing(ΔE>5),and decreased nitrite levels.Inoculated fermentation also enriched the flavor profile by increasing concentrations of lactic acid,oxalic acid,glutamic acid,proline,arginine,rhodinol,and camphene hydrate,resulting in enhanced taste and aroma.Furthermore,e-beam irradiation effectively controlled microbial load and maintained stable pH and nitrite levels over 60 days of storage,ensuring long-term safety and quality.This study highlights the practical potential of combining inoculated fermentation and e-beam irradiation to produce high-quality,safe radish paocai.展开更多
基金supported by modern agricultural key research and development of Jiangsu province(BE2022333),Chinahigh-level talent research start-up funds of Yangzhou University(5024-137011839),China.
文摘This study investigated the probiotic properties,functional activities and fermentation performances of Ped-iococcus pentosaceus JS91(JS91)and Pediococcus pentosaceus JS96(JS96).The results of probiotic properties showed that JS91 and JS96 possessed gastrointestinal tolerance,aggregation and antimicrobial activities.Functional activity results found that the cell-free supernatants of JS91 and JS96 showed good antioxidant ac-tivity.Meanwhile,the two strains exhibited cholesterol degrading ability.The fermentation performance results showed that JS91 and JS96 could produce acid,grow steadily in pear juice,decrease the pH value and increase the titratable acidity of fermented pear juice.Moreover,JS91 and JS96 could enhance the superoxide anion radical scavenging activity and total antioxidant capacity of the fermented pear juice.Sensory evaluation results showed that JS91 and JS96 could improve the overall acceptability of fermented pear juice.The present findings could provide valuable information for the application of JS91 and JS96 as functional starter cultures in fer-mented foods.
基金supported by the Sichuan Science and Technology Program(Chengdu,China,No.2024NSFSC0365).
文摘Paocai is valued for its palatable taste and potential health benefits,but faces challenges such as prolonged fermentation periods and inconsistent quality.This study addressed these issues by investigating the effects of Lactiplantibacillus plantarum CBPC,a strain isolated from high-quality fermented paocai,on radish paocai fermentation and comparing its performance to a control group.The aim was to enhance fermentation efficiency,improve flavor,and ensure product safety.Physicochemical properties,flavor characteristics,and safety indicators were systematically analyzed,and shelf-life extension was evaluated using electron beam(e-beam)irradiation.Results revealed that inoculation with Lactiplantibacillus plantarum CBPC significantly accelerated fermentation,achieving full fermentation two days earlier than the control,reduced yellowing(ΔE>5),and decreased nitrite levels.Inoculated fermentation also enriched the flavor profile by increasing concentrations of lactic acid,oxalic acid,glutamic acid,proline,arginine,rhodinol,and camphene hydrate,resulting in enhanced taste and aroma.Furthermore,e-beam irradiation effectively controlled microbial load and maintained stable pH and nitrite levels over 60 days of storage,ensuring long-term safety and quality.This study highlights the practical potential of combining inoculated fermentation and e-beam irradiation to produce high-quality,safe radish paocai.
