Evaluation of a strawberry fermented beverage with potential health benefits

作者：Zhiqiao Zhao, Xulong Wu, Hong Chen, Yuntao Liu, Yirong Xiao, Hui Chen, Zizhong Tang, Qingfeng Li, Huipeng Yao · 发表于：PeerJ · 年份：2021 · DOI：10.7717/peerj.11974 · 被引用次数：25 · 研究领域：Probiotics and Fermented Foods、GABA and Rice Research、Fermentation and Sensory Analysis

Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored. Methods In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro . The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study. Results In this study, the absorption peaks of Fourier transform infrared between 1,542 cm −1 and 976 cm −1 , suggest the existence of organic acids, sugars and ethanol. The total phenols and...