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.
- 相关文献
作者其他论文 更多>>
-
Effect of metal ions on haze formation in blackberry wine
作者：Wu, Gang;Liu, Xiaoli;Zhou, Jianzhong;Wang, Ying;Wu, Gang;Wu, Caie;Wu, Shuang
关键词：Blackberry wine; Haze; Protein; Polyphenol; Metal ion
-
Self-assembly of sophorolipid and eugenol into stable nanoemulsions for synergetic antibacterial properties through alerting membrane integrity
作者：Fan, Linlin;Su, Wei;Zhang, Xiaoqian;Yang, Suqun;Zhu, Yongsheng;Liu, Xiaoli;Fan, Linlin;Zhu, Yongsheng;Liu, Xiaoli
关键词：Sophorolipid; Nanoemulsion; Antibacterial; Biosurfactant; Eugenol
-
Green synthesis of silver nanoparticles using Houttuynia cordata Thunb rhizome extracts and their antibacterial potential against common foodborne pathogens
作者：Maimaiti, Xiayidan;Liu, Xiaoli;Rahman, Nurgul;Luo, Runmeng;Maimaiti, Xiayidan;Bassey, Anthony Pius;Liu, Xiaoli;Zhu, Yongsheng;Fan, Linlin;Luo, Runmeng;Wang, Fan;Wang, Ying
关键词：Antibacterial activity; green synthesis; Houttuynia cordata; particle size; silver nanoparticles
-
Efficacy and mechanisms of Pseudomonas aeruginosa PAO1 biofilm inactivation using high-power pulsed microwave
作者：Wang, Fan;Zhang, Yaxin;Bassey, Anthony Pius;Zhu, Yongsheng;Cui, Xiaozhen;Zhang, Xiaoqian;Liu, Xiaoli;Zhang, Yaxin;Liu, Xiaoli;Singh, Maleeka;Corradini, Maria G.;Singh, Maleeka;Corradini, Maria G.
关键词：High-power pulse microwave (HPPM); Pseudomonas aeruginosa; Biofilm inactivation; Mechanism; Microscopy
-
Preparation and characterization of zein-tannic acid nanoparticles/chitosan composite films and application in the preservation of sugar oranges
作者：Li, Shuangjian;Liu, Xiaoli;Zhang, Xiaoqian;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Liu, Xiaoli;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Zhang, Hongzhi
关键词：Chitosan film; Nanoparticle; Antibacterial activity; Sugar orange
-
Tandem mass tag-based quantitative proteomics elucidates the inactivation mechanisms of high-power pulsed microwave treatment on Pseudomonas aeruginosa PAO1
作者：Zhang, Yaxin;Zhu, Yongsheng;Cui, Xiaozhen;Zhang, Xiaoqian;Liu, Xiaoli;Zhang, Hongzhi;Zhang, Yaxin;Liu, Xiaoli;Zhang, Hongzhi;Corradini, Maria G.;Singh, Maleeka
关键词：Pseudomonas aeruginosa; High-power pulse microwave; Quantitative proteomics; Differentially accumulated proteins; Quorum sensing
-
Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry
作者：Zang, Zhihuan;Tian, Jinlong;Chou, Shurui;Lang, Yuxi;Tang, Siyi;Li, Bin;Yang, Shufang;Yang, Yiyun;Jin, Zhufeng;Chen, Wei;Liu, Xiaoli;Huang, Wuyang
关键词：Blueberry anthocyanins; Preheated whey protein isolate; Mechanism; Malvidin-3-galactoside
