Quality Change and Kinetic Model of Lentinula edodes Juice Fermentation by Lactic Acid Bacteria
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Abstract:
Lactic acid bacteria was used for Lentinula edodes juice fermentation. The changing trends of viable bacterial counts, physicochemical indexes, and antioxidant activities during the fermentation process were investigated. The growth of lactic acid bacteria, total acid production, and reducing sugar consumption were fitted using the Logistic, SGompertz, Boltzmann, and Dose Resp models to establish the kinetic model for Lentinula edodes juice fermentation by lactic acid bacteria. The results show that lactic acid bacteria grew well in Lentinula edodes juice, with the highest viable count (8.95 log CFU/mL) occurring at the 24th h. The total acid content, total phenolic content, total flavonoid content, and soluble protein content increased continuously during the fermentation process, reaching maximal values of 6.86 g/L, 232.82 mg/L, 101.89 mg/L, and 291.25 μg/mL, respectively. The scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, and superoxide anion radical increased by 54.46%, 26.96%, and 211.84%, respectively, compared with those before fermentation. The Dose Resp model was the best kinetic model for both the lactic acid bacteria growth and total acid production, with R2 values being 0.998 7 and 0.999 8, respectively. Both the Boltzmann model and the Dose Resp model can be used to describe quantitatively the consumption of reducing sugars during the fermentation process, with R2 values being 0.999 6 for both models. Therefore, the quality of Lentinula edodes juice can be improved via fermentation with lactic acid bacteria. The selected models fit well with the experimental values, which can reflect the kinetic characteristics of Lentinula edodes juice fermentation by lactic acid bacteria. This study provides a theoretical basis for further industrial production of fermented Lentinula edodes juice with lactic acid bacteria.
