气候变化领域集成服务门户(CCPortal): Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley

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DOI	10.1016/j.jfutfo.2023.07.008
	Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley
	Bai, Juan; He, Linzhao; Zhang, Jinfu; Gu, Xiangyue; Wu, Beiqi; Wang, Anlin; Zhu, Anl Ying; Zhang, Jiayan; Zhao, Yansheng; Yuan, Jie; Xiao, Xiang
发表日期	2024
EISSN	2772-5669
起始页码	4
结束页码	3
卷号	4 期号:3
英文摘要	Highland barley is a well-known cereal in Qinghai-Tibet Plateau area with high nutritional value, which has been reported to be a health-promoting grain for the obesity and the diabetes. Fermentation by certain microbiota can improve the flavor property and nutritional characteristics. In the present study, Lactiplantibacillus plantarum and Saccharomyces cerevisiae were singly or jointly applied to ferment highland barley, and the profile of volatile substances and lipid-lowering effects of the respective extracts were analyzed. Results indicated that either L. plantarum or S. cerevisiae or co-fermentation could consume the polysaccharides of highland barley to provide energy, and dramatically increase the contents of total protein and polyphenol. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the presence of S. cerevisiae was critical for production of the pleasant flavors, especially for the ethyl ester substances including hexadecanoic acid ethyl, hexanoic acid ethyl ester and so on. Meanwhile, we found that fermented highland barley extracts by L. plantarum exhibited stronger lipid-lowering effects in Caenorhabditis elegans than that by S. cerevisiae, while the co-fermentation not only emitted pleasant odors but also exerted high hypolipidemic function. In all, co-fermentation by L. plantarum and S. cerevisiae was proposed to be a promising processing to improve the flavor and functional properties of highland barley.
英文关键词	Highland barley; Lactiplantibacillus plantarum; Saccharomyces cerevisiae; Fermentation; Flavor property; Lipid-lowering
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001128774300001
来源期刊	JOURNAL OF FUTURE FOODS
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/297734
作者单位	Jiangsu University
推荐引用方式 GB/T 7714	Bai, Juan,He, Linzhao,Zhang, Jinfu,et al. Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley[J],2024,4(3).
APA	Bai, Juan.,He, Linzhao.,Zhang, Jinfu.,Gu, Xiangyue.,Wu, Beiqi.,...&Xiao, Xiang.(2024).Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley.JOURNAL OF FUTURE FOODS,4(3).
MLA	Bai, Juan,et al."Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components, flavor property and lipid-lowering effect of highland barley".JOURNAL OF FUTURE FOODS 4.3(2024).