摘要
This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4°C for 35 days). After fermentation (24 h), the microorganisms grew (~9 log CFU mL−1) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging capacities significantly increased in L. brevis and La. casei FMJ. After in vitro digestion, all the strains except La. casei in FMJ significantly decreased (P P. pentosaceus survival was 2.4 and 4.5 times higher in FWJ and FMJ, respectively, than as pure culture. After storage, cell counts remained above 7 log CFU mL−1, and no changes in quality attributes, total phenolic content and antioxidant capacity were recorded in P. pentosaceus FMJ. Thus, watermelon and mango are suitable matrices for lactic acid bacteria.
摘要译文
这项研究评估了左旋杆菌（L.）Brevis，乳酸酶杆菌（La。）酪蛋白和pediocococus（P.）戊氏菌（P.）ppersaceus发酵的西瓜和芒果汁的组成，然后模拟了体外消化和储存（4°C）。发酵后（24小时），微生物的生长（〜9 log cfu ml -1 ），发酵西瓜（FWJ）和芒果汁（FMJ）分别变成红色和黄色。 DPPH（2,2-二苯基-1-羟基羟基）和ABT（2,2'-Azino-bis（3-乙基苯甲酰唑啉-6-磺酸））自由基清除能力显着增加，在Brevis和La。casei FMJ中显着提高。在体外消化之后，FMJ中的所有菌株都显着降低（P p. pentosaceus的生存率分别为FWJ和FMJ的2.4和4.5倍，比纯文化高。存储后，细胞计数保持在7 log cfu以上CFU以上。 ML -1 ，并且在五角花p. p. p. p. fmj中记录了质量属性，总酚含量和抗氧化能力的变化。因此，西瓜和芒果是乳酸细菌的合适基质。
Juliana Mandha[1];Habtu Shumoy[1];Athanasia O. Matemu[2];Katleen Raes[1]. Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage[J]. International Journal of Food Science & Technology, 2022,57(8): 5461-5471