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Effects of different probiotic combinations on the components and bioactivity of Spirulina

文献类型： 外文期刊

作者： Yu, Jinhui 1 ; Ma, Deyuan 1 ; Qu, Shujie 2 ; Liu, Yunpeng 1 ; Xia, Han 1 ; Bian, Fei 1 ; Zhang, Yan 1 ; Huang, Chao 1 ; Wu, Rina 4 ; Wu, Junrui 4 ; You, Shengbo 1 ; Bi, Yuping 1 ;

作者机构： 1.Shandong Acad Agr Sci, Biotechnol Res Ctr, Gongye North Rd 202, Jinan 250100, Shandong, Peoples R China

2.Shandong Acad Agr Sci, Test Base Serv Ctr, Jinan, Peoples R China

3.Shandong Normal Univ, Coll Life Sci, Jinan, Peoples R China

4.Shenyang Agr Univ, Coll Food Sci, Shenyang, Peoples R China

5.Jinan Kangduobao Biotechnol Co LTD, Res & Dev Dept, Sangyuan Rd 11, Jinan 250100, Shandong, Peoples R China

关键词： antioxidant and antimicrobial activity; Bacillus strains; lactic acid bacteria; mixed fermentation; Spirulina

期刊名称：JOURNAL OF BASIC MICROBIOLOGY （ 影响因子：2.281； 五年影响因子：2.516 ）

ISSN： 0233-111X

年卷期： 2020 年 60 卷 6 期

页码：

收录情况： SCI

摘要： Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1-diphenyl-2-trinitrophenylhydrazine free-radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina-containing food items.

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[1]Effects of different probiotic combinations on the components and bioactivity of Spirulina. Yu, Jinhui,Ma, Deyuan,Liu, Yunpeng,Xia, Han,Bian, Fei,Zhang, Yan,Huang, Chao,You, Shengbo,Bi, Yuping,Qu, Shujie,Liu, Yunpeng,Wu, Rina,Wu, Junrui,You, Shengbo.

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