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Screening of antioxidant lactic acid bacteria in Chaenomeles speciosa and its application in fermented Chaenomeles speciosa juice
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Shuai LIU1, Chen CHEN1, Shan-Shan ZHAO1, Hong-Tu SUN1, Hong-Wei LIU2, Guang-Fei HAO1, *
Journal of Food Safety & Quality | 2026, 17(18) : 259 - 269
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Journal of Food Safety & Quality | 2026, 17(18): 259-269
• Food Analysis and Detection •
Screening of antioxidant lactic acid bacteria in Chaenomeles speciosa and its application in fermented Chaenomeles speciosa juice
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Shuai LIU1, Chen CHEN1, Shan-Shan ZHAO1, Hong-Tu SUN1, Hong-Wei LIU2, Guang-Fei HAO1, *
Affiliations
  • 1.College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
  • 2.Institute of Biology, Hebei Academy of Sciences, Shijiazhuang 050000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260617003
Outline
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Objective

To isolate and screen lactic acid bacteria with antioxidant capacity from Chaenomeles speciosa.

Methods

The probiotic properties and antioxidant capacity of Chaenomeles speciosa were evaluated by screening, isolating and identifying the lactic acid bacteria strains in it.

Results

The 4 dominant strains, namely MG3,MG9, MG13 and MG21, were identified as Lactiplantibacillus plantarum. Strain MG13 exhibited excellent probiotic performance and strong antioxidant activity. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rates of its fermentation supernatant and bacterial suspension reached 90.93% and 59.30%, respectively; the hydroxyl radical scavenging rates were 93.47% and 49.19%; and the superoxide anion radical scavenging rates were 91.00% and 72.25%.When MG13 was applied to ferment Chaenomeles speciosa juice, the antioxidant activity of the juice was significantly improved. Compared with unfermented juice, the DPPH and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)radical scavenging rates of fermented juice increased significantly to 78.91% and 87.02%, respectively. The content of flavonoids and polyphenols in fermented juice rose by 55.44% and 30.25%, which effectively enhanced the functional properties of Chaenomeles speciosa juice.

Conclusion

Fermentation with strain MG13 significantly optimizes the quality of Chaenomeles speciosa juice. This study provides theoretical support and high-quality strain resources for the microbial fermentation and utilization of medicinal and edible plant materials.

Chaenomeles speciosa  /  lactic acid bacteria  /  probiotic properties  /  antioxidant activity  /  fermented Chaenomeles speciosa juice
刘帅, 陈琛, 赵山山, 孙宏图, 刘洪伟, 郝光飞. 宣木瓜中抗氧化乳酸菌的筛选及在发酵宣木瓜汁中的应用. 食品安全质量检测学报, 2026 , 17 (18) : 259 -269 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260617003
Shuai LIU, Chen CHEN, Shan-Shan ZHAO, Hong-Tu SUN, Hong-Wei LIU, Guang-Fei HAO. Screening of antioxidant lactic acid bacteria in Chaenomeles speciosa and its application in fermented Chaenomeles speciosa juice[J]. Journal of Food Safety & Quality, 2026 , 17 (18) : 259 -269 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260617003
Year 2026 volume 17 Issue 18
6
2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260617003
  • Receive Date:2026-06-17
  • Online Date:2026-11-05
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  • Received:2026-06-17
Affiliations
    1.College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
    2.Institute of Biology, Hebei Academy of Sciences, Shijiazhuang 050000, China
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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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