Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria  

作　　者：Shu Wen Sew Yuyun Lu Fransisca Taniasuri Shao Quan Liu 

机构地区：[1]Department of Food Science and Technology,Science Drive 2,Faculty of Science,National University of Singapore,117542,Singapore [2]Performance Labs Pte Ltd,12 Marina View,#21-03,Asia Square Tower 2,Singapore,018961,Singapore [3]National University of Singapore (Suzhou) Research Institute,Suzhou,Jiangsu,215123,China

出　　处：《Food Bioscience》2022年第3期1233-1243,共11页食品生物科学（英文）

摘　　要：A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller),garlic (Allium sativum),ginger (Zingiber officinale),liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probiotic medium to evaluate the impact of probiotic fermentation on its chemical composition and flavour compound changes.Two commercial probiotic bacteria,Bifidobacterium animalis subsp.lactis HN019 and Lactobacillus acidophilus La-14,were used for monoculture and coculture fermentation over 72 h.After fermentation,sugars,organic acids and amino acids changed differently due to differences in metabolic pathways.In addition,there was a significant decrease in organosulfur compounds (from 10.56 ± 0.98 mg/L to 6.14 ± 0.83 mg/L,7.80 ± 1.09 mg/L and 6.02 ± 0.61 mg/L for B.lactis HN019 monoculture,L.acidophilus La-14 monoculture,and coculture fermentation,respectively) and total phenolic contents (TPC,from 24.61 ± 1.23 mg gallic acid equivalent (GAE)/g dry extract (DE) to 16.29 ± 1.22 and 15.66 ± 1.03 mg GAE/g DE for L.acidophilus La-14 monoculture and coculture fermentation,respectively).Interestingly,no significant changes in oxygen radical absorbance capacity (ORAC),total dietary fibre content and fat content after fermentation.Coculture fermentation did not show any significant synergistic or antagonistic effect.Our results suggest that the vegetable blend and the bacterial strains used have potential to create a novel probiotic product.

关 键 词：Vegetable blend Bifidobacterium animalis subsp.lactis Lactobacillus acidophilus Organosulfur compounds Antioxidant 

分 类 号：TS201.3[轻工技术与工程—食品科学]