Optimization of Lactic Acid Bacteria Fermentation and Antioxidant Activity of Lycium Ruthenicum Murr. Juice

DOI: https://doi.org/10.62517/jlsa.202507312

Author(s)

Kexin Jiang

Affiliation(s)

Food Quality and Safety, Shanghai Business School, Shanghai, China

Abstract

Lactic acid bacterial fermentation was applied to Lycium ruthenicum Murr. (LRM) in order to enhance and optimize the fermentation process while systematically characterizing its antioxidant properties. The key parameters such as the ratio of solid to liquid, inoculum size, fermentation temperature and time were refined through single-factor trials in conjunction with response surface methodology optimization. The optimized process parameters were applied to comprehensively assess the sensory quality, viable cell count, and antioxidant capacity of the fermented Lycium ruthenicum Murr. juice (LRMJ). The results showed that the optimal fermentation parameters were inoculum size 3.5%, the ratio of solid to liquid 15:1, fermentation temperature 37℃, and fermentation time 4 h. Under these conditions, the sensory score and viable count of fermented beverage of LRM reached the ideal level. Findings from the DPPH and ABTS⁺ radical scavenging tests revealed that the fermented beverage exhibited considerable antioxidant potential.

Keywords

Lycium Ruthenicum Murr; Lactobacillus Beverage; Technology Optimization; Oxidation Resistance

References

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