Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum

doi:10.7506/spkx1002-6630-20181229-356

Abstract

Abstract: In this study, Lactobacillus plantarum 4-3, producing folate at high yield, was investigated for the effects of natural pH and maintaining pH at 6.0 on its growth status and folate synthesis in skim milk or soybean milk. The results showed that strain 4-3 produced more folate when cultured in soybean milk. When the culture pH was controlled at 6.0, this strain could still maintain high cell density after the logarithmic growth phase and showed enhanced accumulation of folate. Real-time fluorescence quantitative polymerase chain reaction (qPCR) results showed that the expression levels of folate biosynthesis-related genes were higher at constant pH.

Key words: Lactobacillus plantarum, folate, fermentation substrate, pH

CLC Number:

TS201.3

LI Qiangkun, LIU Chenjian, LUO Yiyong, YANG En, LI Xiaoran. Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum[J]. FOOD SCIENCE, 2020, 41(2): 114-118.

[1]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[2]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[3]	LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang. Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(9): 283-292.
[4]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[5]	SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao. Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning [J]. FOOD SCIENCE, 2021, 42(9): 319-327.
[6]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[7]	LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e. Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast [J]. FOOD SCIENCE, 2021, 42(9): 31-38.
[8]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[9]	ZHU Min, JIN Lin, ZHAO Hao’an, WANG Qian, ZHANG Jinjin, YANG Erlin, CAO Wei. Gastroprotective Effect of Amorpha fruticosa L. Honey against Ethanol-Induced Acute Gastric Ulcer in Mice [J]. FOOD SCIENCE, 2021, 42(9): 77-84.
[10]	LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua. Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin [J]. FOOD SCIENCE, 2021, 42(8): 10-16.
[11]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.
[12]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[13]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[14]	CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi. Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry [J]. FOOD SCIENCE, 2021, 42(8): 186-191.
[15]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.

Effects of Different Fermentation Conditions on Folate Synthesis of Lactobacillus plantarum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments