Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102724

Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi

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引用次数: 0

Abstract

This research assessed the impacts of ultrasound on fermentation dynamics and bioactive properties in milk fermented with Lactobacillus helveticus. Ultrasound was applied to milk (MU + L), bacterial culture (M + LU), both (MU + LU), or the inoculated mixture [(M + L)U], and samples were analysed during a 24 h fermentation. Results demonstrated that ultrasound significantly enhanced microbial viability, especially in MU + LU. Acidification occurred more rapidly in ultrasound-treated samples, with MU + LU achieving the lowest pH(3.31). Ultrasound also improved antioxidant potential, with DPPH radical scavenging and ascorbate oxidation inhibition reaching 79.8 % and 28.4 %, respectively, in MU + LU. Furthermore, inhibitory activities against α-amylase, α-glucosidase, ACE, and lipase were significantly higher in ultrasound-treated samples, again with MU + LU showing the most pronounced effects (47.2 %,43.4 %,42.9 %, and 34.6 %, respectively). These findings highlight the synergistic advantages of applying ultrasound to milk and culture, offering a promising green, non-thermal approach to accelerate fermentation and improve microbial viability, antioxidant activity, and functional health-promoting properties in fermented dairy products.

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超声辅助增强helveticlactobacillus发酵乳的微生物、物理化学和生物活性特性

本研究评价了超声对helveticus乳杆菌发酵乳的发酵动力学和生物活性特性的影响。将超声应用于牛奶（MU + L）、细菌培养（M + LU）、两者（MU + LU）或接种混合物[(M + L)U]，并在发酵24 h时对样品进行分析。结果表明，超声可显著提高微生物活力，特别是MU + LU。超声处理后的样品酸化速度更快，MU + LU的pH值最低（3.31）。超声也提高了抗氧化能力，MU + LU的DPPH自由基清除率和抗坏血酸氧化抑制率分别达到79.8%和28.4%。此外，超声波处理后的样品对α-淀粉酶、α-葡萄糖苷酶、ACE和脂肪酶的抑制活性显著提高，MU + LU的抑制作用最为明显（分别为47.2%、43.4%、42.9%和34.6%）。这些发现突出了超声对牛奶和培养物的协同优势，为加速发酵、提高发酵乳制品中微生物活力、抗氧化活性和功能性健康促进特性提供了一种有前途的绿色、非热方法。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.