Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid
In order to improve the utilization value of grains and small berries, the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized. Specifically, four kinds of lactic acid bacteria were selected to inoculate and ferme...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010305 |
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| author | Jia WANG Fangli DING Yu AN Xueying ZENG Zhihui ZHANG Sinan LI Kaiyuan XU Fang ZHOU Ying WANG Lu ZHANG Bingzheng XU Zekun SUN |
| author_facet | Jia WANG Fangli DING Yu AN Xueying ZENG Zhihui ZHANG Sinan LI Kaiyuan XU Fang ZHOU Ying WANG Lu ZHANG Bingzheng XU Zekun SUN |
| author_sort | Jia WANG |
| collection | DOAJ |
| description | In order to improve the utilization value of grains and small berries, the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized. Specifically, four kinds of lactic acid bacteria were selected to inoculate and ferment the composition liquid of kidney bean and haskap. After screening the compound lactic acid bacteria based on the number of live bacterial count as the index, the process parameters of the composite fermentation liquid were determined using single factor test and response surface optimization test, as well as its physical and chemical properties, biological activity and antioxidant capacity were evaluated. The compound lactic acid bacteria L1:L2 was selected and inoculated in the composition liquid of kidney bean and haskap. The optimal process parameters of the composite fermentation liquid were a compounding ratio of 1:1, an initial pH of 5.0, an inoculation amount of 2%, and a fermentation temperature at 34 ℃. Under these conditions, the live bacterial count in the composite fermentation liquid was 9.89 lg CFU/mL. The maximum values of total phenol and flavonoid reached at 16 h during fermentation, which were 2204.96 µg/mL and 701.09 µg/mL, respectively. The antioxidant experiments showed that the DPPH and ABTS+ free radical scavenging rates of composite fermentation liquid initially increased and then decreased slowly, with the highest scavenging values of 98.23% and 93.77%, respectively. The optimal process parameters resulted in a strong antioxidant capacity in the composite fermentation liquid of kidney bean and haskap. |
| format | Article |
| id | doaj-art-7e01a30fa5a74800ac82709bfc2a653e |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-7e01a30fa5a74800ac82709bfc2a653e2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146322223110.13386/j.issn1002-0306.20240103052024010305-3Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation LiquidJia WANG0Fangli DING1Yu AN2Xueying ZENG3Zhihui ZHANG4Sinan LI5Kaiyuan XU6Fang ZHOU7Ying WANG8Lu ZHANG9Bingzheng XU10Zekun SUN11College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaChina National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaChina National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaChina National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaChina National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, ChinaQingdao Langyatai Co., Ltd., Qingdao 266400, ChinaTianjin Hua Testing International Group Co., Ltd., Tianjin 300300, ChinaIn order to improve the utilization value of grains and small berries, the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized. Specifically, four kinds of lactic acid bacteria were selected to inoculate and ferment the composition liquid of kidney bean and haskap. After screening the compound lactic acid bacteria based on the number of live bacterial count as the index, the process parameters of the composite fermentation liquid were determined using single factor test and response surface optimization test, as well as its physical and chemical properties, biological activity and antioxidant capacity were evaluated. The compound lactic acid bacteria L1:L2 was selected and inoculated in the composition liquid of kidney bean and haskap. The optimal process parameters of the composite fermentation liquid were a compounding ratio of 1:1, an initial pH of 5.0, an inoculation amount of 2%, and a fermentation temperature at 34 ℃. Under these conditions, the live bacterial count in the composite fermentation liquid was 9.89 lg CFU/mL. The maximum values of total phenol and flavonoid reached at 16 h during fermentation, which were 2204.96 µg/mL and 701.09 µg/mL, respectively. The antioxidant experiments showed that the DPPH and ABTS+ free radical scavenging rates of composite fermentation liquid initially increased and then decreased slowly, with the highest scavenging values of 98.23% and 93.77%, respectively. The optimal process parameters resulted in a strong antioxidant capacity in the composite fermentation liquid of kidney bean and haskap.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010305kidney beanhaskaplactic acid bacteriaprocess optimizationantioxidant activity |
| spellingShingle | Jia WANG Fangli DING Yu AN Xueying ZENG Zhihui ZHANG Sinan LI Kaiyuan XU Fang ZHOU Ying WANG Lu ZHANG Bingzheng XU Zekun SUN Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid Shipin gongye ke-ji kidney bean haskap lactic acid bacteria process optimization antioxidant activity |
| title | Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid |
| title_full | Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid |
| title_fullStr | Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid |
| title_full_unstemmed | Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid |
| title_short | Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid |
| title_sort | optimization of preparation process and antioxidant activity of kidney bean haskap composite fermentation liquid |
| topic | kidney bean haskap lactic acid bacteria process optimization antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010305 |
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