To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3, and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and cofermented samples, the viable counts, pH value, and acidity were ranged from 8.33-8.65 lg CFU/mL, 3.58-3.86, and 6.29-6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation, and the corresponding content of total saponins, flavonoids, and 9 bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.

中文翻译：

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乳酸菌发酵过程中芦笋汁苦味成分的变化。


为了研究芦笋汁在乳酸发酵过程中的苦味状况，使用发酵硅酸杆菌Xd、副干酪乳杆菌Yd、植物乳杆菌5-7-3及其各种组合对芦笋汁进行单一和混合发酵。研究了发酵特性及主要苦味物质的变化。对于单一和共发酵样品，活菌数、pH 值和酸度范围分别为 8.33-8.65 lg CFU/mL、3.58-3.86 和 6.29-6.52 g/kg。经感官评价，各发酵样品的苦味在发酵过程中持续降低至少77%，相应的总皂苷、黄酮类化合物、9种苦味氨基酸含量均出现不同程度的下降。这些结果表明，开发由本研究中使用的乳酸菌发酵的新型低苦芦笋汁是可行的。