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Abstract
Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.
Highlights
The goji berry or wolfberry (Lycium barbarum L.) is an herb and a popular healthy food
The saccharides in the fermented juice were utilized as carbon sources by the bacterial strains to generate lactic acid and other chemicals via a series of chemical reactions
The lactic acid concentrations were 25.30 ± 0.71 mg/100 mL in the raw juice, and 316.93 ± 7.31, 233.8 ± 10.97, and 422.14 ± 6.52 mg/100 mL in the goji juice samples fermented with SLV, SZP, and SZVP, respectively
Summary
The goji berry or wolfberry (Lycium barbarum L.) is an herb and a popular healthy food. Goji berries are rich in polysaccharides, carotenoids, phenolic acids, flavonoids, and betaine. Studies have showed various functional effects of goji berries, such as a hypoglycemic effect [1], antioxidant activity [2], and liver protection [3]. The goji berry is considered valuable in the food industry. Foods fermented by microorganisms have unique flavors, and fermented foods represent a large segment of the food market at present. Several studies have determined the functions, microbial compositions, and nutritional contents of fermented foods [4,5,6]. Some of the metabolites produced by microorganisms can be released during fermentation to improve the flavor and nutritional
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