CHANGES OF ANTI-GLUCOSIDASE CONTENT AND SOME OTHER CHARACTERISTICS IN MULBERRY JUICE DURING FERMENTATION WITH LEUCONOSTOC MESENTEROIDES

文献类型： 外文期刊

第一作者： Zheng, X.

作者： Zheng, X.;Yu, Y.;Xiao, G.;Xu, Y.;Wu, J.;Tang, D.;Cheng, Y.;Zhang, Y.;Zheng, X.

作者机构：

关键词： mulberry juice;fermentation;anti-glucosidase;Leuconostoc mesenteroides

期刊名称：ACTA ALIMENTARIA （ 影响因子：0.65； 五年影响因子：0.899 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 degrees C by probiotic Leuconostoc mesenteroides showing rapid growth after an approximately 1-day lag phase and reaching a maximum of 8.6 log CFU ml(-1) after 4 d. During the rapid growth phase, the main mulberry juice sugars, glucose and fructose, were largely consumed, and the acidic metabolites, lactic acid and acetic acid, were produced accordingly. A slow decrease in the concentration of the main organic acid, citric acid, was also observed during fermentation. After 4 d fermentation, anthocyanin content showed a 44.4% reduction, but the total amount of soluble phenolics and a-glucosidase inhibitory activity showed no significant changes (P>0.05). This suggests that L. mesenteroides fermentation of mulberry juice is a good strategy to enhance its probiotic value and to decrease the sugar content without changing the anti-glucosidase activity, which is required to reduce postprandial rise in blood glucose.

分类号： TS2

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