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
作者： Yang, Suqun 1 ; Tao, Yang 3 ; Maimaiti, Xiayidan 1 ; Su, Wei 1 ; Liu, Xiaoli 1 ; Zhou, Jianzhong 1 ; Fan, Linlin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
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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