Abstract
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
Highlights
In recent years, prebiotics have been received increasing attention as ‘a substrate that is selectively utilized by host microorganisms conferring a health benefit’ [1]. e consumption of food-based prebiotics is one of the practicable approaches to modulate the composition and structure of human intestinal microbiota. ese prebiotics reach the large intestine and were selectively metabolized by certain intestinal bacterial species, such as lactobacilli and galactococcus [2]
Figueiredo et al presented the Journal of Food Quality finding that the phenolic aldehydes, coniferaldehyde, 3,4dihydroxybenzaldehyde, p-hydroxybenzaldehyde, and sinapaldehyde significantly affected the growth of Oenococcus oeni, while flavonoids showed slight differences such as myricetin and the flavan-3-ols studied [6, 7]. us, polyphenols played crucial roles in food fermentation and were used to contribute to the population adjustment of microorganism, leading to the enhanced fermentation efficiency and food quality
We aimed to obtain information about the growth profiles of potential probiotics under different conditions based on the model analysis, along with the influence CRWFBT and Chinese fermented glutinous rice wine (CRW) may have on the fermentation ability of lactic acid bacteria during fermentation process
Summary
Prebiotics have been received increasing attention as ‘a substrate that is selectively utilized by host microorganisms conferring a health benefit’ [1]. e consumption of food-based prebiotics is one of the practicable approaches to modulate the composition and structure of human intestinal microbiota. ese prebiotics reach the large intestine and were selectively metabolized by certain intestinal bacterial species, such as lactobacilli and galactococcus [2]. Prebiotics have been received increasing attention as ‘a substrate that is selectively utilized by host microorganisms conferring a health benefit’ [1]. Numerous new functional foods emerged endlessly aiming at improving host health, while novel beneficial food supplements achieve rapid development in possession of stimulating the growth of probiotics and leading to intestinal microflora homeostasis. Polyphenols have been found to have the capabilities of influencing cell growth of microorganisms and their metabolisms. Figueiredo et al presented the Journal of Food Quality finding that the phenolic aldehydes, coniferaldehyde, 3,4dihydroxybenzaldehyde, p-hydroxybenzaldehyde, and sinapaldehyde significantly affected the growth of Oenococcus oeni, while flavonoids showed slight differences such as myricetin and the flavan-3-ols studied (catechin and epicatechin) [6, 7]. Figueiredo et al presented the Journal of Food Quality finding that the phenolic aldehydes, coniferaldehyde, 3,4dihydroxybenzaldehyde, p-hydroxybenzaldehyde, and sinapaldehyde significantly affected the growth of Oenococcus oeni, while flavonoids showed slight differences such as myricetin and the flavan-3-ols studied (catechin and epicatechin) [6, 7]. us, polyphenols played crucial roles in food fermentation and were used to contribute to the population adjustment of microorganism, leading to the enhanced fermentation efficiency and food quality
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