Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities

Abstract

Probiotic fermentation is attractive for beverage processing. However, its regulatory role in quality of coix seed-chrysanthemum beverage (CCB) rich in phenolics and polysaccharides was unknown. Results showed that co-fermentation with Bifidobacterium animalis subsp. lactis BLa80 (BLa80), Lactobacillus delbrueckii subsp. bulgaria LB42 (LB42), Streptococcus salivarius subsp. thermophilus ST81 (ST81), and Lactobacillus plantarum LP90 (LP90) for 12 h combined their respective advantages to prepare fermented CCB with viable counts of 8.78 lg CFU/mL, high phenolics bioaccessibility (>60 %), good sensory quality, and strong antioxidant activity. LP90 greatly contributed to the aroma. BLa80 and LP90 hydrolyzed resistant starch/polymer dextrin. BLa80 showed the strongest deglycosidic ability, decreasing bitterness. The compound probiotic fermentation led to the biotransformation of endogenous polysaccharides/phenolics and introduction of exogenous viable probiotics resistant to gastrointestinal digestion, facilitating the proliferation of beneficial gut microbiota and accumulation of their metabolites. These findings provided a useful strategy for dual regulation of high quality of plant-based beverage.