Preparation of Fermented Yacon (Smallanthus sonchifolius) Beverage using Bifidobacterium Strains from Centenarians Faeces

doi:10.7506/spkx1002-6630-201018104

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18 ): 445-449.doi: 10.7506/spkx1002-6630-201018104

• Technology Application • Previous Articles Next Articles

Preparation of Fermented Yacon (Smallanthus sonchifolius) Beverage using Bifidobacterium Strains from Centenarians Faeces

WANG Yang，LIU Ning-jing，ZHENG Hai-tao，WANG Rui，LIU Li-sha，LU Ming-yang，LI Ping-lan*

Key Laboratory of Function Dairy, Co-constructed by Ministry of Education and Beijing City, College of Food Science and Nutritional
Engineering, China Agricultural University, Beijing 100083, China

Received:2010-06-23 Online:2010-09-25 Published:2010-12-29
Contact: LI Ping-lan* E-mail:lipinglan420@126.com

Abstract

Abstract:

The yacon (Smallanthus sonchifolius) juice was fermented with Bifidobacterium strains derived from centenarians faeces (Bifidobacterium animalis 01) to prepare a functional beverage. The effects of volume ratio of yacon juice, concentration of lysine and ascorbic acid on the viable bifidobacteria numbers in the fermentation broth were studied by conducting single factor tests. Subsequently, a central composite design involving the above 3 factors at 5 levels was employed and analyzed by response surface method to optimize the fermentation processing. Results showed that the optimum volume ratio of juice was 50%, and optimum concentration of lysine and ascorbic acid was 0.22%, 0.21% respectively. The viable cell numbers of Bifidobacterium animalis 01 at optimal formula could reach up to (8.23±0.03) lg (CFU/mL), and maintained above 106 CFU/ mL within 12 days storage at 4 ℃.

Key words: Bifidobacterium animal, Smallanthus sonchifolius, fermented beverage, response surface methodology

CLC Number:

Q939.99

WANG Yang，LIU Ning-jing，ZHENG Hai-tao，WANG Rui，LIU Li-sha，LU Ming-yang，LI Ping-lan*. Preparation of Fermented Yacon (Smallanthus sonchifolius) Beverage using Bifidobacterium Strains from Centenarians Faeces[J]. FOOD SCIENCE, 2010, 31(18 ): 445-449.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[5]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[6]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[7]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[8]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[9]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[10]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[11]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.
[12]	GAO Shan, WANG Jiajia, HU Gaoshuang. Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance [J]. FOOD SCIENCE, 2020, 41(10): 272-280.
[13]	TANG Yong, DING Honghao, CAI Jun. Optimization of Fermentation Conditions for Xylosidase Production by Aspergillus niger [J]. FOOD SCIENCE, 2020, 41(10): 172-179.
[14]	AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei. Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(10): 255-264.
[15]	CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis [J]. FOOD SCIENCE, 2019, 40(6): 69-76.

Preparation of Fermented Yacon (Smallanthus sonchifolius) Beverage using Bifidobacterium Strains from Centenarians Faeces

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments