Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-03-22 DOI:10.1016/j.ijfoodmicro.2025.111171

Haoyu Niu , Xilong Zhou , Chenang Lyu , Dapeng Wang , Jian Zheng , JiYu Cheng , Ran An

{"title":"Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation","authors":"Haoyu Niu , Xilong Zhou , Chenang Lyu , Dapeng Wang , Jian Zheng , JiYu Cheng , Ran An","doi":"10.1016/j.ijfoodmicro.2025.111171","DOIUrl":null,"url":null,"abstract":"<div><div>The objective of the current study was to investigate and compare the impact of enzymatic hydrolysis and pre-fermentation with probiotics on the biological activity and metabolic profile of melon juice. We found that fermentation with <em>Lactiplantibacillus plantarum</em> N13, not only decreased the juice pH, total soluble solids and reducing sugar, but also promoted the release of phenolic compounds, increased antioxidant activity and improved juice's aroma profile. Although pectinase and cellulase aided in the release of reducing sugar and total phenols in the juice, the heating process involved in the enzymatic treatment decreased total soluble solids and phenolics in the juice. Altogether, both enzymatic treatment and fermentation with probiotics could aid in the release of bioactive compounds, while fermentation with probiotics demonstrated greater impact on the biological activity and metabolic profile of melon juice. The findings of the current study suggested the use of probiotic cultivars in the pre-alcohol-fermentation process.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"435 ","pages":"Article 111171"},"PeriodicalIF":5.0000,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0168160525001163","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The objective of the current study was to investigate and compare the impact of enzymatic hydrolysis and pre-fermentation with probiotics on the biological activity and metabolic profile of melon juice. We found that fermentation with Lactiplantibacillus plantarum N13, not only decreased the juice pH, total soluble solids and reducing sugar, but also promoted the release of phenolic compounds, increased antioxidant activity and improved juice's aroma profile. Although pectinase and cellulase aided in the release of reducing sugar and total phenols in the juice, the heating process involved in the enzymatic treatment decreased total soluble solids and phenolics in the juice. Altogether, both enzymatic treatment and fermentation with probiotics could aid in the release of bioactive compounds, while fermentation with probiotics demonstrated greater impact on the biological activity and metabolic profile of melon juice. The findings of the current study suggested the use of probiotic cultivars in the pre-alcohol-fermentation process.

查看原文本刊更多论文

一种果胶溶菌菌株在瓜汁酒精前发酵中替代酶处理的效果评价

本研究的目的是研究和比较酶解和益生菌预发酵对甜瓜汁生物活性和代谢特征的影响。结果表明，植物乳杆菌N13发酵不仅降低了果汁的pH值、可溶性固结物总量和还原糖，而且促进了酚类化合物的释放，提高了果汁的抗氧化活性，改善了果汁的香气特征。虽然果胶酶和纤维素酶有助于果汁中还原糖和总酚的释放，但酶处理中的加热过程减少了果汁中的总可溶性固体和酚类物质。综上所述，酶促处理和益生菌发酵都能促进甜瓜汁中生物活性物质的释放，而益生菌发酵对甜瓜汁的生物活性和代谢谱的影响更大。本研究结果建议在酒精前发酵过程中使用益生菌品种。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.