Diversity of the microbial community and antioxidant activity during fermentation of red raspberry Enzymes

Abstract

The diversity and succession of microbial community and antioxidant activity present during the preparation of red raspberry Enzymes with and without starter cultures were investigated by high‐throughput sequencing of 16S rRNA and ITS1 genes and correlation analysis of the microbial diversity and antioxidant activity. The results showed that the sample inoculated with mixed fermentation had higher antioxidant activity than the sample without inoculated fermentation. The antioxidant capacity of red raspberry Enzymes increased significantly as the fermentation time increased. Firmicutes and Ascomycota were the predominant phyla of bacteria and fungi in all samples. At the genus level, Rhodococcus and Lactobacillus were the predominating bacteria throughout the fermentation process. The genus Kodamaea dominated the fungal community of early‐fermentation samples with microbial inoculated fermentation. Candida spp. grew rapidly in the late stage of fermentation in the samples with spontaneous fermentation. Unweighted pair‐group and PCA analysis revealed that the microbiota structures differed between the two groups. RDA and CCA showed that Rhodococcus and Kodamaea had positive effects on the DPPH scavenging ability and other antioxidant indicators, and the total phenol content had a significant and positive correlation coefficient with Gluconobacter. The results indicated that the fermentation by microorganisms significantly improves the oxidation resistance and helps to improve the quality of the red raspberry Enzymes.

Poria cocos water-soluble polysaccharide modulates anxiety-like behavior induced by sleep deprivation by regulating the gut dysbiosis, metabolic disorders and TNF-α/NF-κB signaling pathway

“…The diversity and richness of microbial communities are reflected by α-diversity analysis. 50 Our results showed that four of the diversity indices were significantly decreased in the model group compared with the control group. The diversity of the intestinal flora increased to some extent after the treatment with PCWP, suggesting its role in improving the intestinal microecology in rats with anxiety.…”

Determination of the antioxidant and mineral contents of raspberry varieties

“…The importance of natural antioxidants in human health and reducing the risks of heart disease, cancer, and diabetes has led to much attention being paid to the use of these compounds (Ponder & Hallmann, 2019;Tan et al, 2021). Phenolic compounds in plant samples are one of the best sources of natural antioxidants, and raspberry fruit is one of the most important sources of polyphenolic compounds that have received less attention so far (Yao et al, 2020). Raspberry phenolic compounds prevent oxidation and liposomes in the body and significantly eliminate free radicals (Elias et al, 2020;Kashchenko et al, 2021).…”

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…Total phenolic content increased by 7.1–85.5 %, in vitro antioxidant capacity increased by 38.0 % The number of viable bacteria was significantly higher than that of exogenous strains, and the content of ascorbic acid, glutathione and total antioxidant activity of tomato juice fermented by endogenous Lactobacillus plantarum were also higher during storage pH drops rapidly and carbohydrate consumption is high Barbosa et al, 2022 Di Cagno et al, 2009 Jan 15 , Cui et al, 2019 Single strain Apple Sweet potato Grapefruit Lactobacillus plantarum, Lactobacillus Swiss, etc Bifidobacterium, etc Lactobacillus plantarum, Lactobacillus fermentans Lactobacillus plantarum and Lactobacillus acidophilus showed a strong ability to convert malic acid into lactic acid Soluble dietary fiber, total polyphenol, organic acid content and stability of sweet potato residues were improved after fermentation pH decreased significantly, acidity and V C increased significantly Wang et al, 2021 , Zhu et al, 2022 , Luan et al, 2021 Natural fermentation Rosa roxburghii Red raspberry persimmon Saccharomyces cerevisiae, Micrococcus lactis, Sphingosinomonas acanthoderma Pichia and Saccharomyces lactic acid bacteria, acetic acid bacteria, yeast, etc The total acid content of fruit wine was increased, the reducing sugar content was decreased, and the antioxidant capacity was significantly improved. Promote the production of enzymes and polysaccharides and other active substances Superoxide anion scavenging activity was significantly increased by 20.15 %, and total flavonoids and polyphenols were also significantly increased Wispen et al, 2022 , Yao et al, 2020 , Ruan et al, 2022 …”