Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response.
Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response.
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DOI：
10.1016/j.ultsonch.2021.105486
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发表时间：
2021-05
影响因子：
8.4
通讯作者：
Show PL
中科院分区：
文献类型：
--
作者：
Wang H;Tao Y;Li Y;Wu S;Li D;Liu X;Han Y;Manickam S;Show PL
研究了植物乳杆菌对超声波的代谢反应。微生物生长，有机酸，氨基酸和酚类化合物的配置文件进行了检查。滞后期和对数期超声处理有利于苹果汁发酵。超声波对苹果汁发酵的影响。超声波对某些酚类化合物的衍生化有积极的促进作用。在苹果汁发酵过程中，分别在植物乳杆菌生长停滞期、对数生长期和稳定生长期进行低强度超声波（58.3和93.6W/L）处理。微生物对超声处理的反应，包括微生物生长，有机酸，氨基酸，酚类化合物和抗氧化能力的配置文件进行了检查。结果表明，植物乳杆菌在滞后期和对数期对超声波有明显的响应，而在稳定期对超声波的响应不明显。滞后期和对数期超声处理促进微生物生长，强化苹果酸转化为乳酸。例如，在滞后期超声处理0.5 h后，58.3 W/L超声处理的样品中的微生物计数和乳酸含量达到7.91 ± 0.01 Log CFU/mL和133.70 ± 7.39 mg/L，这显著高于未超声处理的样品。但超声波对微生物生长和有机酸代谢的影响随着发酵的进行而减弱。此外，滞后期和对数期的超声波处理对苹果中绿原酸、咖啡酸、原花青素B2、儿茶素和没食子酸等酚类物质代谢的影响较为复杂。超声波对绿原酸水解为咖啡酸、原花青素B2的转化和没食子酸脱羧反应均有促进作用。超声波处理样品中有机酸和游离氨基酸的代谢与酚类物质的代谢具有统计学相关性，表明超声波可能通过改善有机酸和氨基酸的微生物代谢而有利于酚类物质的衍生化。
Metabolic responses to ultrasonication made by Lactobacillus plantarum was studied. Microbial growth, profiles of organic acids, amino acids and phenolics were examined. Ultrasonication at lag and logarithmic phases benefited apple juice fermentation. Ultrasonic effect on apple juice fermentation attenuated with fermentation. Ultrasound could exert positive effect on derivation of some phenolic compounds. In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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影响因子：
4.4
作者：
Filannino, P.;Cardinali, G.;Di Cagno, R.
通讯作者：
Di Cagno, R.
影响因子：
6.4
作者：
Curiel JA;Pinto D;Marzani B;Filannino P;Farris GA;Gobbetti M;Rizzello CG
通讯作者：
Rizzello CG
影响因子：
6.1
作者：
Baeza, Gema;Bachmair, Eva-Maria;de Roos, Baukje
通讯作者：
de Roos, Baukje
影响因子：
8.8
作者：
Li, Xiaobei;Feng, Tao;Yang, Yan
通讯作者：
Yang, Yan
影响因子：
3.3
作者：
Martinez-Pinilla, O.;Guadalupe, Z.;Ayestaran, B.
通讯作者：
Ayestaran, B.