Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Abstract

In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total organic acid increased by 5.86%. Phenolic substances were significantly enriched, and the content of total phenolic substances increased by 9.72%, and the content of total flavonoids after fermentation exceeded 55.33 mg/L, which was 3.6 times that of the unfermented ginkgo juice. The total relative content of volatile flavor compounds increased by 125.48%, and 24 new volatile flavor substances were produced. The content of total sugar, total protein, and total free amino acid decreased to 44.85, 67.51, and 6.88%, respectively. Meanwhile, more than 82.25% of 4′-O-methylpyridoxine was degraded by lactic acid fermentation, and the final concentration in ginkgo biloba kernel juice was lower than 41.53 mg/L. In addition, the antioxidant and antibacterial activities of fermented ginkgo biloba kernel juice were significantly enhanced. These results showed that LAB fermentation could effectively improve the nutritional value and safety of ginkgo biloba kernel juice.

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

“…L. plantarum Y2 was previously isolated from the surface of Ginkgo biloba kernels through screening and then stored at −20 °C [8] . To obtain primary inoculum, Ginkgo biloba kernels were inoculated in MRS medium at a ratio of 1:1.5 (g: mL).…”

“…To obtain a comprehensive understanding, it is necessary to conduct a comparative analysis encompassing microbial growth, carbohydrate and protein profiles, organic acids, volatile compounds, and phenolic compounds. In our previous study, it was demonstrated that the antioxidant and antibacterial activities of fermentation samples with L. plantarum could be observably improved, while the content of MPN was decreased [8] . However, there is still much space for improvement in terms of the fermentation capacity of L. plantarum , nutrient utilization, degradation of toxic substances, and flavor enhancement.…”

“…Across various fermentation methodologies, the process of probiotic fermentation exhibits the capacity to enhance the sensory attributes of products through the bioconversion of specific organic acids and phenolic compounds [7] . Some secondary metabolites (produced by LAB fermentation) are very beneficial to the human body, improving the activity of antioxidant enzymes in cells and producing more active substances [8] . To obtain a comprehensive understanding, it is necessary to conduct a comparative analysis encompassing microbial growth, carbohydrate and protein profiles, organic acids, volatile compounds, and phenolic compounds.…”

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…Fruit and vegetable juices fermented with probiotics have nutritional and health functions. ( Yang et al, 2022 , Yang et al, 2022 ) fermented silver almond juice with Lactobacillus acidophilus , Lactobacillus plantarum and Lactobacillus paracei . The number of lactic acid bacteria in silver almond juice reached over 8.0 log CFU/ml, the content of terpenolactone increased 1.6-fold, the total amount of phenolic substances increased by about 9 %, and the ability of ABTS to scavenge free radicals increased by 35.3 %∼39.8 % can effectively inhibit the growth of pathogenic bacteria such as Escherichia coli .…”

“…However, it is challenging to ensure the above requirements. In recent years, some researchers have found that adding an appropriate amount of prebiotics can have a symbiotic effect with probiotics, thus maintaining a high number of viable bacteria in probiotic beverages and improving their sensory quality, physical and chemical properties ( Yang et al, 2022 , Yang et al, 2022 ).…”