Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage
In order to understand the effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage stages. Fresh Baldwin was used as raw material and Lactobacillus plantarum b-1 was used as starter culture, the changes of phy...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120220 |
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| author | Maowen LIAO Chen HAN Wei LIU Yanlin LI Changlin CHEN Huaiyu YUAN Yan ZHOU Ke LI Huajia LI |
| author_facet | Maowen LIAO Chen HAN Wei LIU Yanlin LI Changlin CHEN Huaiyu YUAN Yan ZHOU Ke LI Huajia LI |
| author_sort | Maowen LIAO |
| collection | DOAJ |
| description | In order to understand the effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage stages. Fresh Baldwin was used as raw material and Lactobacillus plantarum b-1 was used as starter culture, the changes of physicochemical properties and viable bacterial counts during the fermentation and storage were detected. Moreover, HPLC and headspace solid-phase microextraction gas chromatography (HS-SPME-GC/MS) were used to measure the changes of organic acids and flavor metabolites, finally the quality of flavor was analyzed during fermentation and storage. The results showed that the viable bacterial count of blueberry juice reached 108 CFU/mL after 24 h fermentation, and the viable bacterial count was 6.4×107 CFU/mL after 28 d of storage. Furthermore, the physicochemical properties of the blueberry juice had a great change during the fermentation, for example, the content of the total acid gradually increased during the fermentation process, while the pH value showed a significant decreasing trend (P<0.05). In addition, a total of six organic acids were detected during fermentation and storage, of which lactic acid was a product after fermentation. The distribution of volatile flavor substances at the end of fermentation were alcohols>ketones>esters>aldehydes>alkanes>alkenes. Furthermore, the results based on PCoA and OPLS-DA showed that the flavor metabolites of fermented blueberry juice were significantly different during the fermentation and storage periods, with 14 and 9 different metabolites were detected, respectively. Moreover, the relative contents of linalool and geraniol were increased in fermented blueberry juice which could enhance citrus, floral and rose aromas. In conclusion, this study provides scientific support for the application of Lactobacillus plantarum on the fermentation of blueberry juice. |
| format | Article |
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| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-6bf5b1ab88a843d1ad38d0e3cfdccddb2025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146125927310.13386/j.issn1002-0306.20231202202023120220-1Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and StorageMaowen LIAO0Chen HAN1Wei LIU2Yanlin LI3Changlin CHEN4Huaiyu YUAN5Yan ZHOU6Ke LI7Huajia LI8Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaTurpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Sciences, Turpan 830091, ChinaTurpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Sciences, Turpan 830091, ChinaInstitute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaInstitute of Economic Crops, Sichuan Academy of Agricultural Sciences, Chengdu 610399, ChinaInstitute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaInstitute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaInstitute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaInstitute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, ChinaIn order to understand the effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage stages. Fresh Baldwin was used as raw material and Lactobacillus plantarum b-1 was used as starter culture, the changes of physicochemical properties and viable bacterial counts during the fermentation and storage were detected. Moreover, HPLC and headspace solid-phase microextraction gas chromatography (HS-SPME-GC/MS) were used to measure the changes of organic acids and flavor metabolites, finally the quality of flavor was analyzed during fermentation and storage. The results showed that the viable bacterial count of blueberry juice reached 108 CFU/mL after 24 h fermentation, and the viable bacterial count was 6.4×107 CFU/mL after 28 d of storage. Furthermore, the physicochemical properties of the blueberry juice had a great change during the fermentation, for example, the content of the total acid gradually increased during the fermentation process, while the pH value showed a significant decreasing trend (P<0.05). In addition, a total of six organic acids were detected during fermentation and storage, of which lactic acid was a product after fermentation. The distribution of volatile flavor substances at the end of fermentation were alcohols>ketones>esters>aldehydes>alkanes>alkenes. Furthermore, the results based on PCoA and OPLS-DA showed that the flavor metabolites of fermented blueberry juice were significantly different during the fermentation and storage periods, with 14 and 9 different metabolites were detected, respectively. Moreover, the relative contents of linalool and geraniol were increased in fermented blueberry juice which could enhance citrus, floral and rose aromas. In conclusion, this study provides scientific support for the application of Lactobacillus plantarum on the fermentation of blueberry juice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120220blueberry juicelactobacillus plantarumgc-mspcoaopls-da |
| spellingShingle | Maowen LIAO Chen HAN Wei LIU Yanlin LI Changlin CHEN Huaiyu YUAN Yan ZHOU Ke LI Huajia LI Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage Shipin gongye ke-ji blueberry juice lactobacillus plantarum gc-ms pcoa opls-da |
| title | Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage |
| title_full | Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage |
| title_fullStr | Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage |
| title_full_unstemmed | Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage |
| title_short | Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage |
| title_sort | effects of lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage |
| topic | blueberry juice lactobacillus plantarum gc-ms pcoa opls-da |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120220 |
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