Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: Sensory, flavor, antioxidant properties

文献类型： 外文期刊

第一作者： Wang, Chen

作者： Wang, Chen;Han, Yanqiu;Li, Xiao;Wang, Yuan;Shan, Weiting

作者机构：

关键词： Solid-state fermentation of lactic acid bacteria; hawthorn fruit; Degradation of citric acid; Antioxidant activity; Metabolism of flavor substances

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2024 年 62 卷

页码：

收录情况： SCI

摘要： 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.

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