Abstract
[Objective] To optimize the fermentation process of mixed lactic acid bacteria for grape leaves and to improve their antioxidant activity. [Methods] Using Lacticaseibacillus paracasei TM -27, Lactobacillus brevis KM -6, and Lactobacillus plantarum NG -120 as test strains, the optimal mixed strain ratio is selected by measuring pH, viable bacteria count, DPPH, ABTS+, and hydroxyl free radical scavenging rates, iron -reducing capacity, total polyphenol content, and total flavonoid content. Furthermore, key fermentation process parameters are optimized via single -factor experiments combined with response surface methodology. [Results] The optimal fermentation conditions of mixed lactic acid bacteria are as follows:the volume ratio of TM -27∶KM-6∶NG-120=1∶1∶2, fermentation time 69 h, fermentation temperature 43 ℃, and inoculation amount 4%. Under these conditions, the DPPH, ABTS+, and hydroxyl free radical scavenging rates are (76.43±0.74)%, (98.71±0.16)%, and (54.35±0.37)%, respectively. The iron reducing power is (65.65±0.28)%, the total flavonoid content is (1.728±0.002) mg/mL, and the total polyphenol content is (2.340±0.003) mg/mL. The measured values are in good agreement with the predicted values. [Conclusion] Mixed fermentation with lactic acid bacteria can significantly enhance the antioxidant activity of grape leaves.
Publication Date
10-21-2026
First Page
143
Last Page
151
DOI
10.13652/j.spjx.1003.5788.2026.80519
Recommended Citation
Kaidiriya, Abula; Nurgul, Rahman; Xiaoyi, Wang; Xiaoying, Zhu; and Jianling, Chen
(2026)
"Process optimization for mixed lactic acid bacteria fermentation of Xinjiang Thompson seedless grape leaves and antioxidant activity evaluation of fermentation broth,"
Food and Machinery: Vol. 42:
Iss.
9, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2026.80519
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/16
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