Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

Abstract

The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly used to optimize hot water extraction of soluble solids from black garlic. The optimal extraction conditions were temperature 99.96°C, solid-to-liquid ratio 1:4.38 g/ml, and extracting 2.72 h. The effects of Lactobacillus (Lactobacillus plantarum, Lactobacillus rhamnosus, and co-culture of them) fermentation on the physicochemical properties of black garlic extract broth were studied for the first time. Artificial and electronic sensory evaluations demonstrated that fermentation significantly influenced the sensory characteristics. The variations of metabolites in different broth samples (S1, unfermented; S2, 1-day fermentation by L. plantarum; S3, 2-day fermentation by L. rhamnosus; and S4, 1-day fermentation by co-cultured Lactobacillus) were further investigated by gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry/mass spectrometry analysis. As a result, Lactobacillus fermentation significantly reduced the pH; increased the contents of the total acid, amino nitrogen, total polyphenol, and total flavonoid; and reduced the content of 5-hydroxymethylfurfural (a carcinogenic component) by 25.10–40.81% in the black garlic extract. The contents of several components with unpleasant baking flavors (e.g., furfural, 2-acetylfuran, and 5-methyl furfural) were reduced, whereas the contents of components with green grass, floral, and fruit aromas were increased. More importantly, the contents of several functional components including lactic acid, Gly-Pro-Glu, sorbose, and α-CEHC (3,4-dihydro-6-hydroxy-2,5,7,8-tetramethyl-2H-1-benzopyran-2-propanoic acid) were increased after Lactobacillus fermentation. The results demonstrated the potential of probiotic fermentation to improve the quality of black garlic. This work will provide an insight into the strategic design of novel black garlic products and facilitate the application of black garlic in functional foods.

Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents

“…It has shown that the traditional sorghum beer Tchapalo contained probiotic lactic bacteria of the different species which would be good candidates as starter cultures [10]. Also, the probiotic, anti-oxidant and anti-inflammatory properties of microorganisms of interest from fermented garlic have been documented [9].…”

“…Currently, there is a great interest in the isolation of new probiotic LAB strains from unconventional sources, such as fermented staple foods [6] [7] [8]. Knowing that fermented garlic has important virtues against metabolic diseases [9], it could be an interesting source of isolation of anti-inflammatory and/or antioxidant lactic acid bacteria. Tchapalo or traditional African sorghum beer is rich in lactic bacteria probiotics [10] [11].…”

Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation

“… Yun et al (2021) reported that Lactiplantibacillus plantarum improved sourness and sweetness in pao cai, whereas Leuconostoc mesenteroides and Pediococcus ethanolidurans made the paocai with prominent umami taste. Ma et al (2021) used LAB to ferment black garlic and found that the contents of components with unpleasant baking flavors (e.g., furfural, 2-acetyl furan, and 5-methyl furfural) were reduced, whereas that of green grass, floral and fruit aromas increased apparently.…”

Root Vegetables Having Medicinal Properties: Their Possible Use in Pharmaceutical and Food Industries

“…The black garlic that is produced is richer in various bioactive components; however, it has a reduced pungent smell and taste of garlic. Ma et al [84] studied the potential of probiotic fermentation to further improve the quality of black garlic. It was reported that the pH was significantly lowered, and total acids, amino nitrogen, total polyphenols, and total flavonoids increased by Lactobacillus fermentation.…”