Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS.
Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS.
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DOI：
10.3390/foods11182875
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发表时间：
2022-09-16
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--
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中科院分区：
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乳酸发酵是一种很有前途的三明治海藻下脚料的开发方法。研究了植物乳杆菌MMB-05、干酪乳杆菌FJAT-7928、混合菌种(1：1，v/v)发酵对条斑紫菜酱油理化指标、体外抗氧化活性和挥发性物质的影响。同时进行感官评定。结果表明，发酵72 h后，所有菌株均在条斑紫菜酱汁中生长良好，其中植物乳杆菌MMB-05活菌数超过10.0logCFU/mL，总酚含量提高16.54%，乳酸含量由0提高到44.38±0.11 mg/mL。此外，这些菌株的代谢显著提高了条斑紫菜酱油中鲜味、甜味和酸味游离氨基酸的含量。植物乳杆菌MMB-05、干酪乳杆菌FJAT-7928、混合组和对照组的总抗氧化能力分别提高了594.59%、386.49%、410.27%和287.62%。气相色谱-离子迁移率(GC-IMS)分析表明，经乳酸菌发酵后的条斑紫菜酱油中醛和酮所占比例最大，酸和醇的相对含量显著增加。此外，动态主成分分析和指纹图谱分析表明，4种处理方法的挥发性成分均能得到显著区分。综上所述，植物乳杆菌MMB-05可作为三明治海藻废料发酵的合适发酵剂，为三明治海藻废料的利用提供了基础知识。
Lactic acid fermentation is a promising method for developing sandwich seaweed scraps. The objectives of this study were to investigate the effect of fermentation with Lactiplantibacillus plantarum MMB-05, Lactiplantibacillus casei FJAT-7928, mixed bacteria (1:1, v/v) and control on the physicochemical indexes, in vitro antioxidant activity, and volatile compounds of Porphyra yezoensis sauce. Sensory evaluation was also performed. The results indicated that all lactic acid bacteria strains grew well in P. yezoensis sauce after 72 h of fermentation, with the viable cell counts of L. plantarum MMB-05 exceeding 10.0 log CFU/mL, the total phenolic content increasing by 16.54%, and the lactic acid content increasing from 0 to 44.38 ± 0.11 mg/mL. Moreover, the metabolism of these strains significantly increased the content of umami, sweet and sour free amino acids in P. yezoensis sauce. The total antioxidant capacity of L. plantarum MMB-05, L. casei FJAT-7928, mix and control groups increased by 594.59%, 386.49%, 410.27%, and 287.62%, respectively. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis suggested that aldehydes and ketones accounted for the largest proportion, and the relative contents of acids and alcohols in P. yezoensis sauce increased significantly after lactic acid bacteria fermentation. In addition, the analysis of dynamic principal component analysis (PCA) and fingerprinting showed that the volatile components of the four treatment methods could be significantly distinguished. Overall, the L. plantarum MMB-05 could be recommended as an appropriate starter for fermentation of sandwich seaweed scraps, which provides a fundamental knowledge for the utilization of sandwiched seaweed scraps.
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影响因子：
6.4
作者：
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通讯作者：
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