Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction

Optimization of Antioxidant Activity of Compounds Generated during Ginseng Extract Fermentation Supplemented with Lactobacillus

“…Response surface analysis based on the Box–Behnken design is a statistical and mathematical method used to reflect the optimal corresponding conditions obtained when the interactions between various factors in a multi-factor system reach the maximum response [ 35 , 36 ]. The Box–Behnken experimental design and results are shown in Table 1 .…”

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

“…In Fig. 1 , the fingerprint region (500-1500 cm −1 ) highlights variations in the peak positions and demonstrates the adverse impact of the β-glycosidic bonds between hemicellulose, cellulose, and glucose in the polysaccharides [ 10 ] of the jujube puree during lactic-acetic acid fermentation. Perhaps this effect could objectively correspond to the peak numbers in the wavenumber range of 500–1500 cm −1 and the degree of impaction projected as the breakdown of starch, cell walls, and breakage of polysaccharide linkages, releasing more organic acids that have the propensity to deglycosylate complex phenolics in the cellular compartments of the jujube puree during fermentation into more soluble conjugated phenolic compounds [ 11 ].…”

“…In addition, it was unsurprising to see fewer peaks within the 500-1000 cm −1 wavenumber range in the unfermented sample, JCON. In addition, wavenumbers between 1000 and 1500 cm −1 generally suggest complex C–O–C ether stretching [ 10 ]. The changes in wavenumbers at approximately 1030 cm −1 for the unfermented sample (control) and those of the fermented samples (JLcAp, JLhAp, JLcLhAp, JLcLpAp, and JLhLpAp, respectively):1026, 1028, 1027, 1026, 1032, and 1031 cm −1 to 1419 cm −1 (control) and fermented samples:1416, 1417, 1417, 1414, 1415, and 1415 cm −1 could suggest C–O–C ether vibration bonds.…”

“…Given this apprehension, the wavenumber of the lactic-acetic acid-fermented jujube purees from FTIR could be grouped into two categories. First, the range of 1500–1760 cm −1 signifies a C O acetyl group due to the carbonyl group in the ester linkages of fat molecules or hemicellulose [ 10 , 38 ]. The fermented samples and control showed narrow differences in wavenumbers in the carbonyl functional group range.…”

“…Lactic acid bacteria (LAB) should be considered traditional cultures [ 9 ]. Lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus brevis , Lactobacillus xylosus, Lactobacillus lactis , Lactobacillus acidophilus , and Lactobacillus paracasei ) have been employed to enhance the functionality (for instance, sensory physiognomies-color) of inexhaustible arrays of fruits and vegetables [ [10] , [11] , [12] , [13] ] to boost yield while reducing by-product accumulation [ 14 ]. Most of these beneficial functionalities of LAB emanate from microstructural modification of the substrates, as revealed by scanning electron microscopy [ 15 ] and Fourier-transform infrared spectroscopy (FTIR) [ 10 ].…”