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conferenceseries.com
Volume 8 Journal of Nutrition & Food Sciences
ISSN: 2155-9600 Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14th Euro Obesity and Endocrinology Congress
&
17th World Congress on Nutrition and Food Chemistry
Characterization of diversity and probiotic efficiency of the autochthonous lactic acid bacteria in the
fermentation of selected raw fruit and vegetable juices
Xinxing Xu, Dongsheng Luo, Yejun Bao and JihongWu
China Agricultural University, P R China
The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish and white fleshed
pitaya juices were analyzed using culture independent and dependent approaches.Themajor properties of selected probiotic
strains using broccoli as the fermented substrate, including dynamic variations in pH, viability counts, antibiotic resistance,
bacterial adhesion to hydrocarbons and survivability during simulated gastrointestinal transit were investigated. Within
broccoli and ginger juices, Lactobacillus occupied the dominant position (abundances of 79.0% and 30.3% respectively); within
cherry and radish, Weissella occupied the dominant position (78.3% and 83.2% respectively); and within pitaya, Streptococcus
and Lactococcus occupied the dominant position (52.2% and 37.0% respectively) Leuconostoc mesenteroides, Weissella. cibaria/
soli/confusa, Enterococcus gallinarum/durans/hirae, Pediococcus pentosaceus, Bacillus coagulans and Lactococcus garvieae/
lactis sub sp., cremoris were identified by partial 16S rRNA gene sequencing. Overall, the selected autochthonous LAB isolates
showed no significant differences compared to commercial strains with regards to growth rates or acidification in fermented
broccoli juice; meanwhile, among all isolates of L. mesenteroides B4-25 showed the highest antibiotic resistant profile equal
to that of L. plantarum CICC20265 and suitable adhesion properties, demonstrating binding of 13.4±5.2%~36.4±3.2% and
21.6±1.4%~69.6±2.3% to ethyl acetate and xylene, respectively. Furthermore, P. pentosaceus Ca-4 and L. mesenteroides B-25
featured the highest survival rates after simulated gastro intestinal transit of 22.4±2.6% and 21.2±1.4% respectively. These
results indicated a high level of diversity in the autochthonous bacterial community in fermented fruit and vegetable juices
(FVJs) and demonstrated the potential of these probiotic candidates for applications in fermentation.
Recent Publications
1. Haiyan Gao and Xinxing Xu (2016) Isolation, identification and characterization of bacillus subtilis CF-3, a bacterium
from fermented bean curd for controlling the postharvest diseases of peach fruit. Food Science and Technology Research.
22(3):377-385. Doi:10.3136/fstr.22.377.
2. Haiyan Gao and Xinxing Xu (2017) Optimization of headspace solid-phase microextraction for GC-MS analysis of
volatile compounds produced by biocontrol strain Bacillus subtilis CF-3 using response surface methodology. Food
Science and Technology Research. 23(4):583-593. Doi:10.3136/fstr.23.583.
3. Haiyan Gao, Peizhong Li and Xinxing Xu (2018) Research on volatile organic compounds from Bacillus subtilis CF-
3: biocontrol effects on effects on fruit fungal pathogens and dynamic changes during fermentation. Frontiers in
Microbiology 9:456. Doi:10.3389/fmicb.2018.00456
4. Dongsheng Luo, Xueli Pang and Xinxing Xu (2018) Identification of cooked off-flavor components and analysis of
their formation mechanisms in melon juice during thermal processing. Journal of Agricultural and Food Chemistry.
66(22):5612-5620. Doi: 10.1021/acs.jafc.8b01019.
5. Xinxing Xu (2018) Comparative study of high hydrostatic pressure and high temperature short time on quality of
clear and cloudy se-enriched kiwifruit juices. Innovative Food Science and Emerging Technologies. Doi: 10.1016/j.
ifset.2018.07.010.
Biography
Xinxing Xu is currently a PhD candidate at China Agricultural University, P R China. She has her expertise in processing and storage of agriculture products,
especially on food flavor, fruit and vegetable processing and preservation technology and theory, fruit and vegetable resources comprehensive utilization.
Xinxing Xu et al., J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072