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Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity

dc.contributor.authorJie Yang
dc.contributor.authorTengqi Gao
dc.contributor.authorQiqi Wang
dc.contributor.authorJie Xu
dc.contributor.authorFeifei Zhou
dc.contributor.authorYunfei Ding
dc.contributor.authorHechao Du
dc.contributor.authorSaikun Pan
dc.contributor.authorYang Tao
dc.contributor.authorYue Wu
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Corresponding authors at: Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China (J. Yang); College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China (Y. Wu).
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
dc.contributor.otherAnqiu Agricultural Product Quality and Safety Management Service Center, AnQiu 262100, China
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
dc.contributor.otherCollege of Animal Science and Food Engineering, Jinling Institute of Technology, 130 Xiaozhuang Central Village, Nanjing 210046, China
dc.contributor.otherJiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
dc.contributor.otherCollege of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
dc.contributor.otherCollege of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China; Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia; Corresponding authors at: Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China (J. Yang); College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China (Y. Wu).
dc.date.accessioned2023-12-20T07:33:49Z
dc.date.accessioned2025-10-08T09:00:32Z
dc.date.available2025-10-08T09:00:32Z
dc.date.issued01-01-2024
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/38577
dc.description.abstractThis study first employed ultrasonic-assisted fermentation of seaweed foot material with Lactiplantibacillus plantarum to produce Porphyra yezoensis sauce. The aim was to examine L. plantarum's growth and metabolism of nutritional components at different growth stages under low- (133.99 W/L) and high-ultrasonic power densities (169.17 W/L). After 24-h fermentation, L. plantarum exhibited a 21.32 % increase in the sonicated P. yezoensis sauce at 133.99 W/L and the logarithmic growth phase compared to that at 169.17 W/L. In addition, compared to the non-sonicated sauce, total phenolic and flavonoid contents increased by around 58 % and 27 % in sonicated sauce at 133.99 W/L, reaching 92.38 mg GEA/g DW and 111.08 mg RE/g DW, respectively. Principal Component Analysis (PCA) of the evaluation criteria for different fermentation stages under 133.99 W/L power ultrasonication revealed that the P. yezoensis sauce generated more phenolic compounds and exhibited stronger antioxidant capabilities in the sonicated sample at the logarithmic phase of L. plantarum. Compared to the traditional treated P. yezoensis sauce, the content of free amino acids was significantly increased in sonicated sauce, especially for logarithmic phase. Finally, GC-IMS analysis demonstrated that the ultrasonication at logarithmic phase released more volatile compounds compared to the non-sonicated sauce. This led to a reduction in the fishy odour of the Porphyra yezoensis sauce and an improved release of favourable flavour compounds.
dc.language.isoEN
dc.publisherElsevier
dc.subject.lccChemistry
dc.titleUltrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity
dc.typeArticle
dc.description.keywordsPorphyra yezoensis sauce
dc.description.keywordsLow-frequency ultrasound
dc.description.keywordsLactiplantibacillus plantarum
dc.description.keywordsProbiotic fermentation
dc.description.keywordsMetabolism
dc.description.doi10.1016/j.ultsonch.2023.106727
dc.title.journalUltrasonics Sonochemistry
dc.identifier.oaioai:doaj.org/journal:57a33aa413ad43b0a81a098b9eb90496


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