| 摘要 |
[Objectives] This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain, so as to provide a theoretical basis for the development of functional aloe beverages. [Methods] Using fresh juice from Aloe vera L. as the raw material, the proliferation characteristics of Lactobacillus plantarum (LP), Lactobacillus reuteri (LR), Lactobacillus rhamnosus (LGG) and Pediococcus pentosaceus (PP) during fermentation were investigated. Changes in pH, total viable bacterial count, total sugars, acemannan (AC), total flavonoid content (TFC), total phenol content (TPC), and their effects on antioxidant activity (DPPH, ABTS, FRAP) were measured before and after fermentation. [Results] Aloe juice served as an excellent growth substrate for all four lactic acid bacterial strains, with viable bacterial counts significantly increasing after fermentation. The LGG group achieved the highest viable count (12.82 lg CFU/ml), followed by the LP group (12.77 lg CFU/mL). All four strains significantly enhanced the total phenol content and antioxidant capacity of the aloe juice. The LP group demonstrated the most outstanding performance, achieving the highest increase in TPC, the smallest reduction in TFC (from 0.054 mg/ml to 0.019 mg/mL), and the strongest comprehensive antioxidant activity (DPPH scavenging rate: 80.33%, ABTS scavenging rate: 93.15%, FRAP value: 0.167 mmol/L). Additionally, it also better preserved the functional component AC. [Conclusions] L. plantarum demonstrated optimal performance in enhancing the antioxidant activity and preserving nutritional components of aloe juice, making it an ideal strain for aloe juice fermentation. This study provides a foundation for developing functional aloe beverages.
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