Study on fermentation kinetics, antioxidant activity and flavor characteristics of <i>Lactobacillus plantarum</i> CCFM1050 fermented wolfberry pulp

Figures (5) Tables (1)

Figure 1.
Effects of adding three prebiotics (inulin, lactulose, and oligosaccharides) on (a) total acid and (b) viable bacterial count during fermentation process. The different lowercase letters marking in the figure represent different levels of significance (p < 0.05).
Figure 2.
(a) Changes in total sugar, total acid, and bacterial count within 72 h of fermentation. (b) Fitting curve of the kinetic equation for bacterial growth. (c) Fitting curve of the kinetic equation for total acid production. (d) Fitting curve of the kinetic equation for substrate consumption.
Figure 3.
(a) Effect of fermentation on the content of total phenols and flavonoids in wolfberry pulp. (b) Effect of DPPH and ABTS radical scavenging rate. * represents different levels of significance (p < 0.05), while ns represents non significance (p > 0.05).
Figure 4.
(a) Fingerprint of volatile aroma components in five samples of wolfberry pulp. (b) Subtraction plot of different wolfberry pulp samples. Among them: without any processing (control) (1); after enzymatic hydrolysis (2); add prebiotics (3); fermentation without added prebiotics (4); adding prebiotic fermentation (5).
Figure 5.
(a) Cluster heat map of aroma components. (b) Circular clustering diagram of aroma components. (c) Principal component analysis of aroma components.

Phytochemicals	1	2	3	4	5
Gallic acid	3.49 ± 0.74^c	4.74 ± 0.38^b	4.87 ± 0.30^b	7.76 ± 0.02^a	7.92 ± 0.28^a
Catechin	33.79 ± 4.83^b	37.70 ± 2.76^a	39.95 ± 3.87^a	42.36 ± 2.01^a	42.31 ± 2.78^a
p-Coumaric acid	5.32 ± 0.46^b	23.28 ± 0.81^a	21.09 ± 1.06^a	5.27 ± 0.55^b	5.37 ± 0.13^b
Chlorogenic acid	36.63 ± 10.11^c	109.29 ± 3.87^b	107.56 ± 3.95^b	165.56 ± 4.08^a	159.04 ± 8.58^a
Caffeic acid	2.68 ± 0.68^ab	1.39 ± 0.81^b	4.30 ± 0.79^a	4.57 ± 0.99^a	3.11 ± 0.54^ab
Ferulic acid	5.97 ± 0.25^c	8.12 ± 0.80^ab	8.37 ± 0.82^a	7.45 ± 0.41^abc	6.55 ± 0.26^bc
Rutin	208.09 ± 19.27^b	311.27 ± 41.04^ab	263.13 ± 16.56^ab	361.47 ± 23.15^a	265.70 ± 60.17^ab
Quercetin	41.60 ± 1.09^c	39.93 ± 1.76^c	38.88 ± 0.38^c	58.21 ± 1.88^a	53.29 ± 1.79^b
Values with different superscripts in the same row have significant differences (p < 0.05). Among them: without any processing (control) (1); after enzymatic hydrolysis (2); add prebiotics (3); fermentation without added prebiotics (4); adding prebiotic fermentation (5).

Table 1.

Phytochemical profiles in wolfberry pulp before and after LAB fermentation (μg/mL).