Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

Abstract

The main objective of this study was to optimize the fermentation conditions of goji and to analyze the sugar, organic acid, amino acid, and flavor compounds before and after the fermentation of goji. Based on the single‐factor experiment, orthogonal array design and the range analysis, the optimized conditions for fermented goji were 30% raw material concentration, 28 h fermentation time and 0.05% inoculum size, respectively. Under optimal conditions, the biomass of Lactiplantibacillus plantarum NCU137 and sensory score of fermented goji reached to 8.84 ± 0.05 log CFU/g and 81.3 ± 1.5, respectively. After fermentation, the content of malate, succinic acid, and lactate increased, while the content of pyruvate, glucose, fructose, and the overall free amino acid decreased. After fermentation, volatile components except for the phenols and acids are declining. This study would provide theoretical basis and experimental data for the industrialization of Lycium barbarum fermentation. Novelty impact statement After Lactiplantibacillus plantarum NCU137 fermentation, the contents of organic acids and total acidity acid in fermented goji significantly increased, which could inhibit microbiological spoilage and growth. Moreover, we get a delicious fermented goji juice through the optimization of fermentation conditions. Therefore, the data obtained in this study provides a better understanding of the effects of raw material content, fermentation time, and inoculum size on the quality of fermented goji, which would be very beneficial for the production of high‐quality fermented goji for subsequent consumption.

Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice

“…The sample preparation method followed the protocols previously reported in reference . First, wolfberries were soaked in boiling water at a 1:3 weight ratio for 30 min and then strained through an 80-mesh sieve to extract the wolfberry juice.…”

“…These differences could stem from the varied enzymatic activities associated with different LAB strains. In our previous study, we recorded changes in several parameters, including pH, total acidity, volatile components, organic acids, and amino acids, when optimizing wolfberry juice fermentation using Lactobacillus plantarum NCU137. However, the specific changes in polyphenols in wolfberry juice after fermentation and the underlying mechanisms behind these changes remain unclear based on the current research.…”

“…Research has demonstrated that L. plantarum NCU137 possesses significant potential for the fermentation of wolfberry juice . This study aimed to unravel the biotransformation of biocomponents by L.…”

New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds

“…Fermenting goji berry wine is a process of biological fermentation by adding yeast. It has a rich aroma and an agreeable taste (Liu et al, 2022). Although China has a long history of goji berry cultivation, the goji berry deep processing industry is still very new.…”