Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model

文献类型： 外文期刊

第一作者： Yang, Suqun

作者： Yang, Suqun;Maimaiti, Xiayidan;Su, Wei;Liu, Xiaoli;Zhou, Jianzhong;Fan, Linlin;Yang, Suqun;Su, Wei;Zhou, Jianzhong;Fan, Linlin;Tao, Yang

作者机构：

关键词： Lactic acid bacteria; Blueberry juice; Exopolysaccharide; Fermentation characteristics; Visible near-infrared spectroscopy; Prediction model

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 452 卷

页码：

收录情况： SCI

摘要： The exopolysaccharide production from blueberry juice fermented were investigated. The highest exopolysaccharide yield of 2.2 +/- 0.1 g/L (increase by 32.5 %) was reached under the conditions of temperature 26.5 degrees C, pH 5.5, inoculated quantity 5.4 %, and glucose addition 9.1 % using the artificial neural network and genetic algorithm. Under the optimal conditions , the viable cell counts and total acids were increased by 2.0 log CFU/mL and 1.6 times, respectively, while the content of phenolics and anthocyanin was decreased by 9.26 % and 7.86 %, respectively. The changes of these components affected the exopolysaccharide biosynthesis. The absorption bands of - OH and - CH associated with the main functional groups of exopolysaccharide were detected by Visible near-infrared spectroscopy. The prediction model based on spectrum results was constructed. Competitive adaptive reweighted sampling and the random forest were used to enhance the model ' s prediction performance with the value of R C = 0.936 and R P = 0.835, indicating a good predictability of exopolysaccharides content during fermentation.

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