Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Abstract

This study was conducted aiming at improving the quality of jujube juice by mixed fermentation of lactobacilli. Selection of favourable lactobacilli and addition of nitrogen sources were explored as an efficient method to improve the viability of probiotic in jujube juice. After fermentation, the viability increased to 9.15 AE 0.10 Log CFU mL À1 , while the content of lactic acid increased to 5.61 AE 0.03 mg mL À1 . The total phenolic and total flavonoid content were 2663.03 AE 11.95 lg mL À1 and 163.95 AE 0.47 lg mL À1 respectively. Moreover, the stability of fermented jujube juice during refrigeration was investigated, which showed that the viability dropped to 8.84 AE 0.6 Log CFU mL À1 and the concentration of lactic acid slowly increased to 6.51 AE 0.04 mg mL À1 ; the ABTS value showed a 4.26% reduction and FRAP value did not significantly (P < 0.05) change during refrigerated storage. In addition to the existing knowledge, our data aid to the future applications of the jujube as a potential ingredient in novel probiotic foods formulation.

Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption

“…An increase in TFC across all treatments suggests flavonoid glycosides may undergo degradation during fermentation, or the production of flavonoids may arise from the degradation of complex polyphenols [ 40 ]. This is consistent with a study on jujube juice fermented with LGG and L. plantarum-1 , where total flavonoid content significantly increased [ 41 ]. Further investigations into the kinetic changes in L. rhamnosus GG activity within BGB are warranted.…”

Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis)

“…The latter 2 amino acids are also important prerequisite substances for forming the “delicious” substances ( Nishimura and Kato, 1988 ). Although 6 “delicious” amino acids have an umami taste, they may also contribute to unpleasant seafood flavors, such as Phe and Tyr; by contrast, Arg generally exhibits a pleasant, rather than a bitter taste ( Zhao et al., 2019 ). Another point worth noting is that even if the content of some amino acids is low, their content can strongly contribute to taste, owing to low taste thresholds.…”

Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China

“…The organic acids were determined by the method described by Zhao et al ( 21 ). Quantification was achieved using a calibration plot of external standards.…”