Effects of citric acid and heterofermentative inoculants on anaerobic co-fermentation of Chinese cabbage waste and wheat bran

Li, Jiawei; Jia, Shuo; Ma, Dongbo; Deng, Xinyang; Tian, Jiahui; Li, Jianping; Shan, Anshan

doi:10.1016/j.biortech.2023.128942

Cited by 13 publications

(4 citation statements)

References 32 publications

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“…Fermented SLHJ juice contained the highest citric acid content. The production of acetic acid is associated with the gluconate phosphate pathway and might be related to the biotransformation of citric acid, which could be transformed into diacetyl, lactic acid and acetic acid (Li et al ., 2023). Ascorbic acid is known as an essential parameter for evaluating the quality of fruit (Lim et al ., 2014).…”

Section: Resultsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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SummaryThe purpose of this study was to investigate the fermentation characteristics of five varieties of fig juices (Ficus carica cv. Siluhongyu, Siluhuangjin, Silufeicui, Jinaofen and Fengchanhuang) by two select strains (Lactobacillus plantarum and Lactobacillus acidophilus), based on the changes of physicochemical parameters, bioactive components, antioxidant activities and flavour volatiles. Viable counts were above 9.5 log CFU mL−1 throughout the fermentation process, indicating that fig juices were suitable substrates for strain proliferation. Total phenolic and flavonoid contents were significantly enhanced during fermentation, particularly with Siluhuangjin by L. plantarum and Silufeicui by L. acidophilus, exhibiting the highest total phenolic (465 mg GAE L−1) and total flavonoid contents (152 mg RE L−1), respectively. Accordingly, antioxidant activities based on SOD, DPPH, ABTS and FRAP methods were significantly improved after fermentation (P < 0.05). SOD and ABTS were positively correlated with contents of protocatechuic acid and caffeic acid, respectively (P < 0.05). Furthermore, alcohols, ketones and terpenoids contents were increased, while aldehydes content was decreased significantly after fermentation (P < 0.05), suggesting the improved flavour characteristics of fermented fig juices.

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Section: Resultsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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“…LAB that creates ethanol/acetic acid and CO 2 instead of lactic acid as by-products of the fermentation of glucose are known as heterofermentative bacteria. The main distinction between homofermentative and heterofermentative bacteria is already mentioned in Figure 3 [94]. The dairy industry frequently uses starter cultures for homofermentative bacteria.…”

Section: Bioactive Molecule Synthesismentioning

confidence: 99%

Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review

Tripathi¹,

Pandey

Tiwari³

et al. 2023

Fermentation

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Alzheimer’s disease (AD) is an ascending, neurodegenerative disorder that attacks the brain’s nerve cells, i.e., neurons, resulting in loss of memory, language skills, and thinking and behavioural changes. It is one of the most common causes of dementia, a group of disorders that is marked by the decline of cognitive functioning. Probiotics are living microorganisms that are beneficial for human well-being. They help in balancing the extent of bacteria in the gut and support the defensive immune system of the body. Studies have found that probiotics can help with a variety of conditions, including mental health. Probiotics are beneficial bacteria that can help to maintain and strengthen a healthy gut microbiome. The gut microbiome is important for healthy brain function, as it is linked to the production of neurotransmitters and hormones that regulate mood and behaviour. This review article includes detailed review on the origination of probiotics and its significance in the treatment of AD.

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“…The intracellular polysaccharide content was determined following Zhongxue's method with slight modifications, with anhydrous glucose utilized as the standard [24]. A glucose standard solution was prepared, and a standard curve was drawn.…”

Section: Determination Of Intracellular Polysaccharide Contentmentioning

confidence: 99%

Mechanistic and Functional Studies on the Microbial Induction of Wolfiporia cocos Liquid Fermentation Products

Yang,

Su,

et al. 2024

Foods

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Liquid fermentation is an efficient culture for obtaining polysaccharides from edible mushrooms. In this study, the polysaccharide content and biomass were examined by introducing microorganisms into the Wolfiporia cocos fermentation system. Three edible mushroom co-fermentation systems were established, among which the Wolfiporia cocos-Ganoderma lucidum co-fermentation system significantly increased the mycelial biomass of the system by 57.71% compared to Wolfiporia cocos alone and 91.22% compared to Ganoderma lucidum alone, and the intracellular polysaccharide content was significantly increased. Physiological activities of polysaccharides showed that mycelial polysaccharides in the Wolfiporia cocos-Ganoderma lucidum system had stronger anti-tumor cell value-adding and anti-tumor cell migration activities compared with Wolfiporia cocos and Ganoderma lucidum fermentation alone. The transcriptomic study of Wolfiporia cocos mycelium induced by exogenous substances suggested that the exogenous substances could enhance the intracellular polysaccharide content of Wolfiporia cocos through the upregulation of the expression of α-glycosyltransferase encoded by ALG10 and the downregulation of α-glycosidases encoded by MAN1B in the glycolytic metabolism of Wolfiporia cocos. This study provides a new direction for the transformation of polysaccharides from Wolfiporia cocos and Ganoderma lucidum into functional foods and new product development, and provides an experimental basis.

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Effects of citric acid and heterofermentative inoculants on anaerobic co-fermentation of Chinese cabbage waste and wheat bran

Cited by 13 publications

References 32 publications

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review

Mechanistic and Functional Studies on the Microbial Induction of Wolfiporia cocos Liquid Fermentation Products

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