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Process optimization and flavor research of purple sweet potato clear juice fermented by Bacillus natto
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En-Lin LI1, 2, Cheng-Feng DIAO1, 2, Shan-Shan LIN1, 2, Zi-Wen HE1, 2, Qi DENG1, 2, *
Journal of Food Safety & Quality | 2026, 17(16) : 100 - 110
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Journal of Food Safety & Quality | 2026, 17(16): 100-110
• Special Topic: Research on Optimization and Application of Food Processing Technology •
Process optimization and flavor research of purple sweet potato clear juice fermented by Bacillus natto
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En-Lin LI1, 2, Cheng-Feng DIAO1, 2, Shan-Shan LIN1, 2, Zi-Wen HE1, 2, Qi DENG1, 2, *
Affiliations
  • 1.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
  • 2.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260225001
Outline
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Objective

To develop fermented purple sweet potato clear juice using Bacillus natto.

Methods

Single-factor experiments and orthogonal tests were conducted to investigate the effects of solid-liquid ratio, isomalt-oligosaccharide addition, inoculation amount, fermentation temperature and fermentation time on the pH, soluble solid content and sensory score of the fermented product.

Results

The optimal fermentation conditions were determined as follows: solid-liquid ratio of 1:4 (g:mL), isomalt-oligosaccharide addition of 10%, inoculation amount of 4%, fermentation temperature of 39 ℃, and fermentation time of 8 h. Under these conditions, the flavor of purple sweet potato clear juice was well integrated with the fermentation flavor, with the main odor components being nitrogen-containing compounds and sulfides.

Conclusion

The beverage developed in this study can enhance the absorption of purple sweet potato nutrients in the human intestine and has multi-level health benefits. The production process minimizes the use of food additives, meeting consumer demand for healthy functional foods. This study also provides a reference for improving the added value of purple sweet potatoes and enriching the variety of probiotic plant-based beverages.

Bacillus natto  /  purple sweet potato  /  fermentation  /  clear juice
黎恩琳, 刁成凤, 林珊珊, 何梓雯, 邓旗. 纳豆芽孢杆菌发酵紫薯清汁的工艺优化及其风味研究. 食品安全质量检测学报, 2026 , 17 (16) : 100 -110 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260225001
En-Lin LI, Cheng-Feng DIAO, Shan-Shan LIN, Zi-Wen HE, Qi DENG. Process optimization and flavor research of purple sweet potato clear juice fermented by Bacillus natto[J]. Journal of Food Safety & Quality, 2026 , 17 (16) : 100 -110 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260225001
Appendix
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Year 2026 volume 17 Issue 16
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260225001
  • Receive Date：2026-02-25
  • Online Date：2026-11-05
Article Data
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History
  • Received：2026-02-25
Funding
Affiliations
    1.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
    2.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
References
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20260225001
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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