Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties
Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties
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用植物乳杆菌 ZDY 2013 发酵葱球，显示出增强的生物功能、营养和化学特性
DOI：
10.1111/1750-3841.12994
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发表时间：
2015
影响因子：
3.9
通讯作者：
Wei Hua
中科院分区：
文献类型：
--
作者：
Pan Mingfang;Wu Qinglong;Tao Xueying;Wan Cuixiang;Shah Nagendra P.;Wei Hua
本研究以植物乳杆菌ZDY 2013为菌种，对大葱鳞茎进行发酵。在7d发酵过程中，pH从6.8降至3.5，乳酸菌种群稳定。水提物和醇提物中的总酚含量增加了2.7倍。发酵后的中华鳞茎。发酵后两种提取物对2，2-二苯基-1-苦基肼的清除能力和还原能力均有显著提高(P<；P<；0.05)。对6种病原菌的拮抗试验表明，发酵显著(P<；P<0.05)提高了发酵球的两种提取物的抑菌活性，尤其是发酵球的乙醇提取物对L。单核细胞增多症。离子交换层析分析游离氨基酸(FAA)谱表明，发酵(P<；P<0.05)显著提高了总FAA的含量。此外，顶空-固相微萃取-气相色谱-串联质谱法分析的27种挥发性成分中，含硫化合物占65.23%，发酵后降至43.65%。我们的结果表明，发酵的OFA。中国的球茎植物。植物可改善其生物功能，改善营养和化学特性。
In this study, fermentation ofAllium chinensebulbs was carried out withLactobacillus plantarumZDY 2013. A decrease in pH from 6.8 to 3.5 and a stable lactic acid bacteria population were observed during 7‐d fermentation. The total phenolic content increased by 2.7‐fold in the aqueous and ethanol extracts ofA. chinensebulbs after fermentation. Antioxidant capacity including 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging effect and reducing power of both extracts was significantly (P< 0.05) improved after fermentation. Antagonistic test against 6 pathogens showed that fermentation significantly (P< 0.05) enhanced the antimicrobial activity in both extracts of fermented bulbs, especially in the ethanol extracts of fermented bulbs againstL. monocytogenes. Analysis of the free amino acid (FAA) profile by ion‐exchange chromatography revealed that fermentation significantly (P< 0.05) increased total FAA content. In addition, among 27 kinds of volatile components analyzed by headspace–solid phase microextraction–gas chromatography–tandem mass spectrometry, sulfur‐containing compounds accounted for 65.23%, but decreased to 43.65% after fermentation. Our results suggested that fermentation ofA. chinensebulbs withL. plantarumcould improve their biofunctionalities, and nutritional and chemical properties.