[Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analy...[Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analysis,fermentation temperature,seed age,inoculation volume,fermentation duration and fermentation media p H were optimized to determine the best fermentation process.The inhibitory zone of bacteriocins from lactic acid bacteria was analyzed with oxford cup method,based on which the fermentation process was evaluated.[Result]The optimal fermentation process was optimized：fermentation temperature 37℃,seed age 14 h,inoculation volume 2%,fermentation duration 48 h,fermentation media p H 5.0.[Conclusion]Under the optimized fermentation conditions,the yield of bacteriocins from lactic acid bacteria was improved significantly.展开更多
Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lac...Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E...Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E)-2-heptenal,(E)-2-hexenal and 1-octen-3-ol during LAB fermentation was studied.A LAB fermentable simulated soymilk with low and stable levels of soymilk borne volatile compounds was prepared and used as fermentation bases.After the LAB fermentation of simulated soymilks with different levels of added ISOCs and the subsequent HS-SPME-GC-TOF-MS analysis,ISOCs derived biotransformation products were screened from the total volatile compounds using chemometric approaches,and the possible metabolic pathways were proposed.Subsequently,quantitative analysis of conversion rates and mass balances was conducted to study effects of ISOCs loads,variations in starter cultures and fermentation conditions on the LAB fermentationinduced biotransformation.Finally,the flavor intensity of different odor descriptors as affected by the biotransformation of ISOCs were evaluated based on the odor activity value calculation.This study provided technical methods for screening and quantitative analysis as well as experimental facts of the LAB fermentationinduced biotransformation of ISOCs.展开更多
Hawthorn fruit with high citric acid content leads to sour taste,and compacted flesht is not conducive to process into juice.To solve these problems,Leuconostoc citreum,Lactobacillus casei,and Lactobacillus brevis wer...Hawthorn fruit with high citric acid content leads to sour taste,and compacted flesht is not conducive to process into juice.To solve these problems,Leuconostoc citreum,Lactobacillus casei,and Lactobacillus brevis were screened out for compounding,by which the rate of degradation of citric acid reached 81.147%after solid-state fermentation(SSF).Results show that pectin solubility is improved,the cell-wall structure is dissolved and loosened,the fruit becomes softer,and the juice yield is increased to 60.63%,while the surface color is slightly affected after fermentation.Meanwhile pH value of fermented hawthorn fruit grows to 5.05,the content of citric acid reduces to 1.54 mg/kg,and the solidity-acid ratio is increased to 11.55,so sourness and astringency are alleviated and the taste is apparently improved.Additionally,total phenolics and total flavones are released and the antioxidant activity is enhanced by a factor of 1.2-1.6.Besides,the contents of undesirable flavor substances such as acids and sulpho-compounds are reduced in fermented hawthorn fruit,while the content and diversity of flavor substances including esters,phenolics,and aldehydes are increased.This is positive for improving the flavor of hawthorn fruit.Based on the KEGG(Kyoto Encyclopedia of Genes and Genomes)results,it is proven that seven pathways are mainly involved in the fermentative metabolism,in which nine metabolites are produced.Therein,the phenylalanine metabolism pathway involving benzeneacetaldehyde shows the highest enrichment.Therefor,SSF of compound LAB is feasible in improving the processing quality and the suitability of hawthorn fruit.展开更多
This study investigates the biochemical and metabolomic changes in hot-water extract of Elaeocarpus sylvestris var.ellip-ticus(HES)fermented with Lactobacillus kimchicus(LK)and Lactobacillus plantarum(LP).The fermenta...This study investigates the biochemical and metabolomic changes in hot-water extract of Elaeocarpus sylvestris var.ellip-ticus(HES)fermented with Lactobacillus kimchicus(LK)and Lactobacillus plantarum(LP).The fermentation process led to significant alterations in the chemical composition and metabolomic profile of HES,resulting in enhanced antioxidant,anti-inflammatory,and anticancer properties.Antioxidant activity was notably improved,as demonstrated by increased DPPH and ABTS radical scavenging activities.This suggests that lactic acid bacteria(LAB)fermentation produced bioac-tive compounds such as polyphenols and organic acids.Fermentation of HES with either LK(LK-HES)or LP(LP-HES)effectively reduced the expression of pro-inflammatory cytokines,interleukin-6(IL-6)and tumor necrosis factor-α(TNF-α),indicating potential anti-inflammatory effects through the modulation of the nuclear factor kappa B(NF-κB)signaling pathway.Cytotoxicity assays demonstrated selective cytotoxicity of both LK-HES and LP-HES,particularly against cancer cells,highlighting their therapeutic potential.Metabolomic analysis showed significant changes in carboxylic acids,amino acids,and organooxygen compounds during fermentation,reflecting the dynamic biochemical transformations induced by LAB.These findings suggest that LAB fermentation enhances the bioactivity of HES,making it a promising functional ingredient for antioxidant,anti-inflammatory,and anticancer applications.展开更多
Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut ...Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.展开更多
As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understandi...As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understanding the functional and health potential of food-derived LAB(FLAB)has remained elusive due to the lack of extensive genomic dataset.展开更多
The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic sub...The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.展开更多
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(...This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.展开更多
基金Supported by Research Project of Sichuan University of Science&Engineering(No.2011RC12,2014KY02)Scientific Research Foundation of the Education Department of Sichuan Province(No.15ZA0222)Research Project of Liquor-marking Biological Technology and Application of Key Laboratory of Sichuan Province(NJ2013-06)
文摘[Objective]This study aimed to improve the yield of bacteriocins from lactic acid bacteria by optimizing the fermentation process for production of bacteriocins from lactic acid bacteria.[Method]By single-factor analysis,fermentation temperature,seed age,inoculation volume,fermentation duration and fermentation media p H were optimized to determine the best fermentation process.The inhibitory zone of bacteriocins from lactic acid bacteria was analyzed with oxford cup method,based on which the fermentation process was evaluated.[Result]The optimal fermentation process was optimized：fermentation temperature 37℃,seed age 14 h,inoculation volume 2%,fermentation duration 48 h,fermentation media p H 5.0.[Conclusion]Under the optimized fermentation conditions,the yield of bacteriocins from lactic acid bacteria was improved significantly.
基金supported by the National Natural Science Foundation of China(32102605)the Agricultural Science and Technology Innovation Program under Grant(CAAS-ASTIP-2020-IAR)。
文摘Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
基金supported by the National Natural Science Foundation of China(32272243 and 32072164)the Key Research and Development Program of Shandong Province(2022CXGC010603)the China Postdoctoral Science Foundation(2020M671342).
文摘Lactic acid bacteria(LAB)fermentation is one of the important ways to improve the flavor profile of soymilks.In this study,the biotransformation of 4 important soymilk off-flavor components(ISOCs),including hexanal,(E)-2-heptenal,(E)-2-hexenal and 1-octen-3-ol during LAB fermentation was studied.A LAB fermentable simulated soymilk with low and stable levels of soymilk borne volatile compounds was prepared and used as fermentation bases.After the LAB fermentation of simulated soymilks with different levels of added ISOCs and the subsequent HS-SPME-GC-TOF-MS analysis,ISOCs derived biotransformation products were screened from the total volatile compounds using chemometric approaches,and the possible metabolic pathways were proposed.Subsequently,quantitative analysis of conversion rates and mass balances was conducted to study effects of ISOCs loads,variations in starter cultures and fermentation conditions on the LAB fermentationinduced biotransformation.Finally,the flavor intensity of different odor descriptors as affected by the biotransformation of ISOCs were evaluated based on the odor activity value calculation.This study provided technical methods for screening and quantitative analysis as well as experimental facts of the LAB fermentationinduced biotransformation of ISOCs.
基金supported by the Application Foundation Project of Liaoning Provincial Key R&D Program(Approval No.:2023JH2/101300135),which was awarded by Department of Science and Technology of Liaoning Province.
文摘Hawthorn fruit with high citric acid content leads to sour taste,and compacted flesht is not conducive to process into juice.To solve these problems,Leuconostoc citreum,Lactobacillus casei,and Lactobacillus brevis were screened out for compounding,by which the rate of degradation of citric acid reached 81.147%after solid-state fermentation(SSF).Results show that pectin solubility is improved,the cell-wall structure is dissolved and loosened,the fruit becomes softer,and the juice yield is increased to 60.63%,while the surface color is slightly affected after fermentation.Meanwhile pH value of fermented hawthorn fruit grows to 5.05,the content of citric acid reduces to 1.54 mg/kg,and the solidity-acid ratio is increased to 11.55,so sourness and astringency are alleviated and the taste is apparently improved.Additionally,total phenolics and total flavones are released and the antioxidant activity is enhanced by a factor of 1.2-1.6.Besides,the contents of undesirable flavor substances such as acids and sulpho-compounds are reduced in fermented hawthorn fruit,while the content and diversity of flavor substances including esters,phenolics,and aldehydes are increased.This is positive for improving the flavor of hawthorn fruit.Based on the KEGG(Kyoto Encyclopedia of Genes and Genomes)results,it is proven that seven pathways are mainly involved in the fermentative metabolism,in which nine metabolites are produced.Therein,the phenylalanine metabolism pathway involving benzeneacetaldehyde shows the highest enrichment.Therefor,SSF of compound LAB is feasible in improving the processing quality and the suitability of hawthorn fruit.
基金supported by Eulji University in 2025(EJRG-25-01)Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education(RS-2022-NR074922).
文摘This study investigates the biochemical and metabolomic changes in hot-water extract of Elaeocarpus sylvestris var.ellip-ticus(HES)fermented with Lactobacillus kimchicus(LK)and Lactobacillus plantarum(LP).The fermentation process led to significant alterations in the chemical composition and metabolomic profile of HES,resulting in enhanced antioxidant,anti-inflammatory,and anticancer properties.Antioxidant activity was notably improved,as demonstrated by increased DPPH and ABTS radical scavenging activities.This suggests that lactic acid bacteria(LAB)fermentation produced bioac-tive compounds such as polyphenols and organic acids.Fermentation of HES with either LK(LK-HES)or LP(LP-HES)effectively reduced the expression of pro-inflammatory cytokines,interleukin-6(IL-6)and tumor necrosis factor-α(TNF-α),indicating potential anti-inflammatory effects through the modulation of the nuclear factor kappa B(NF-κB)signaling pathway.Cytotoxicity assays demonstrated selective cytotoxicity of both LK-HES and LP-HES,particularly against cancer cells,highlighting their therapeutic potential.Metabolomic analysis showed significant changes in carboxylic acids,amino acids,and organooxygen compounds during fermentation,reflecting the dynamic biochemical transformations induced by LAB.These findings suggest that LAB fermentation enhances the bioactivity of HES,making it a promising functional ingredient for antioxidant,anti-inflammatory,and anticancer applications.
基金supported by the Chinese Universities Scientific Fund(2022TC124)open foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health.
文摘Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.
基金supported by the National Natural Science Foundation of China(U22A20540,U23A20260,and 32325040)National Key R&D Program of China(2022YFD2100700)+4 种基金Fundamental Research Funds of Inner Mongolia Agricultural University(BR221203)earmarked fund for CARS36Inner Mongolia Key R&D Program for Achievement Transformation(2022YFSJ0017)National Collection of Microbial Resources for Feed(Nei Mongol)China Postdoctoral Science Foundation(BX20230162)。
文摘As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understanding the functional and health potential of food-derived LAB(FLAB)has remained elusive due to the lack of extensive genomic dataset.
基金funded by the Provincial Major Scientific and Technological Innovation Projects in Shandong Province(2019JZZY010709)the Open Project of Liaocheng Universtiy Animal Husbandry Discipline(319312101-02)+1 种基金the Fundamental Research Funds for the Central Universities(2662020SKPY002)the Key Technology R&D Program of Hubei Province(2021BBA258).
文摘The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.
基金We are grateful for the financial supports of the research from Grants(31071595,20576046)from the National Natural Science Foundation of ChinaNational Key Special Project for the 13th National 5-Year Plan Program of China(2016YFD0400500)+2 种基金Shandong Taishan Leading Talents Expert Program of China(202025)Fujian“Hundreds of Talents Expert”Program of China(20172022)MagiBake International,Inc.(Wuxi,China).
文摘This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.
