Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity.
Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity.
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DOI：
10.1016/j.ultsonch.2023.106727
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发表时间：
2024-01
影响因子：
8.4
通讯作者：
Wu, Yue
中科院分区：
文献类型：
--
作者：
Yang, Jie;Gao, Tengqi;Wang, Qiqi;Xu, Jie;Zhou, Feifei;Ding, Yunfei;Du, Hechao;Pan, Saikun;Tao, Yang;Wu, Yue
关键词：
超声波强化条斑紫菜酱料发酵。植物较低的超声强度有利于L.植物对数生长期的超声波处理具有最高的酚类物质代谢。对数生长期超声处理可提高抗氧化能力。超声波改善了挥发性化合物和氨基酸的产生。首次采用超声波辅助植物乳杆菌发酵海藻脚料生产条斑紫菜酱料。目的是检验L.在低功率密度（133.99 W/L）和高功率密度（169.17 W/L）条件下，研究了不同生长阶段植物的生长和营养成分的代谢。发酵24 h后，L.在133.99 W/L的声处理下，条斑紫菜的对数生长期比169.17 W/L的提高了21.32%。在133.99 W/L的超声波酱料下，总酚和类黄酮含量分别达到92.38 mg GEA/g DW和111.08 mg RE/g DW，比未超声波处理的提高了58%和27%。对133.99 W/L功率超声处理下发酵不同阶段的评价指标进行主成分分析（PCA），结果表明，在对数生长期，超声处理后的条斑紫菜酱料中酚类化合物生成较多，抗氧化能力较强。植物与传统处理相比，超声波处理后条斑紫菜酱料中游离氨基酸含量显著增加，尤其是对数生长期。最后，GC-IMS分析表明，在对数相的超声处理释放更多的挥发性化合物相比，非超声处理的酱料。这导致了条斑紫菜酱料的鱼腥味的减少和有利风味化合物的改善释放。
Ultrasound enhanced the fermentation of Porphyra yezoensis sauce with L. plantarum. Lower ultrasonic intensity benefited the metabolization of L. plantarum. Sonication at logarithmic phase had the highest metabolism of phenolics. Sonication at logarithmic phase improved the antioxidant capacity. Ultrasound improved the generation of volatile compounds and amino acids. This study first employed ultrasonic-assisted fermentation of seaweed foot material with Lactiplantibacillus plantarum to produce Porphyra yezoensis sauce. The aim was to examine L. plantarum's growth and metabolism of nutritional components at different growth stages under low- (133.99 W/L) and high-ultrasonic power densities (169.17 W/L). After 24-h fermentation, L. plantarum exhibited a 21.32 % increase in the sonicated P. yezoensis sauce at 133.99 W/L and the logarithmic growth phase compared to that at 169.17 W/L. In addition, compared to the non-sonicated sauce, total phenolic and flavonoid contents increased by around 58 % and 27 % in sonicated sauce at 133.99 W/L, reaching 92.38 mg GEA/g DW and 111.08 mg RE/g DW, respectively. Principal Component Analysis (PCA) of the evaluation criteria for different fermentation stages under 133.99 W/L power ultrasonication revealed that the P. yezoensis sauce generated more phenolic compounds and exhibited stronger antioxidant capabilities in the sonicated sample at the logarithmic phase of L. plantarum. Compared to the traditional treated P. yezoensis sauce, the content of free amino acids was significantly increased in sonicated sauce, especially for logarithmic phase. Finally, GC-IMS analysis demonstrated that the ultrasonication at logarithmic phase released more volatile compounds compared to the non-sonicated sauce. This led to a reduction in the fishy odour of the Porphyra yezoensis sauce and an improved release of favourable flavour compounds.
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