Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Jie Yang; Yue Sun; Jinling Chen; Yu Cheng; Haoran Zhang; Tengqi Gao; Feng Xu; Saikun Pan; Yang Tao; Jing Lu

doi:10.3389/fnut.2022.1025080

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Front Nutr. 2022 Oct 28:9:1025080. doi: 10.3389/fnut.2022.1025080. eCollection 2022.

Authors

Jie Yang^{1

2}, Yue Sun^{1

2}, Jinling Chen^{1

2}, Yu Cheng^{1

2}, Haoran Zhang^{1

2}, Tengqi Gao^{1

2}, Feng Xu^{1

2}, Saikun Pan^{1

2}, Yang Tao³, Jing Lu^{1

2}

Affiliations

¹ Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.
² Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Abstract

In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total organic acid increased by 5.86%. Phenolic substances were significantly enriched, and the content of total phenolic substances increased by 9.72%, and the content of total flavonoids after fermentation exceeded 55.33 mg/L, which was 3.6 times that of the unfermented ginkgo juice. The total relative content of volatile flavor compounds increased by 125.48%, and 24 new volatile flavor substances were produced. The content of total sugar, total protein, and total free amino acid decreased to 44.85, 67.51, and 6.88%, respectively. Meanwhile, more than 82.25% of 4'-O-methylpyridoxine was degraded by lactic acid fermentation, and the final concentration in ginkgo biloba kernel juice was lower than 41.53 mg/L. In addition, the antioxidant and antibacterial activities of fermented ginkgo biloba kernel juice were significantly enhanced. These results showed that LAB fermentation could effectively improve the nutritional value and safety of ginkgo biloba kernel juice.

Keywords: free amino acids (FAAs); ginkgo biloba kernel juice; lactic acid bacteria fermentation; phenolic substances; volatile flavor substances.