Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots

Chen Hongrui, Zhao Hongfei

Journal of Nanjing Forestry University (Natural Sciences Edition) ›› 2026

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Journal of Nanjing Forestry University (Natural Sciences Edition) ›› 2026 DOI: 10.12302/j.issn.1000-2006.202605014

Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots

  • Chen Hongrui, Zhao Hongfei*
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Abstract

【Objective】 This study aimed to investigate the improvement effect of fermentation with sour-bamboo-shoot-derived lactic acid bacteria (LAB) on the quality of sea buckthorn pulp and to evaluate the feasibility of sour bamboo shoots as a source of starter cultures. 【Method】 LAB were isolated and identified from traditional low-salt and salt-free sour bamboo shoots from eastern Fujian. Single-strain and co-fermentation of sea buckthorn pulp were conducted, and the optimal strains were selected based on the increase rate of total phenolic content. Changes in physicochemical properties, polyphenol composition, antioxidant activity, and volatile flavor compounds during fermentation were systematically monitored, combined with sensory evaluation. 【Result】 Three strains of Lactiplantibacillus plantarum were isolated from low-salt and salt-free sour bamboo shoots. Strains Y2 and Y3 from low-salt sour bamboo shoots exhibited the highest increase rates of total phenolic content at 72 h. Whole-genome sequencing revealed that both strains harbor abundant functional genes involved in the metabolism of carbohydrates, organic acids, polyphenols, and esters. Co-fermentation with the two strains further enhanced the effects: total phenolic content reached 3.94±0.11 mg GAE/mL, a 30.4% increase; flavonols, flavanols, and hydroxybenzoic acids were enriched, with isorhamnetin increasing by 72.4%; DPPH radical scavenging capacity reached 3.205 mg AA/mL, a 23.8% increase. Meanwhile, co-fermentation reduced aldehydes and increased esters, with total odor activity value (OAV) increasing by 80.2%, among which esters contributed an 86.3% increase in total OAV. This effectively alleviated undesirable sour and astringent flavors, endowed the sea buckthorn pulp with strong fruity and winey aromas, and improved overall acceptance. 【Conclusion】 Co-fermentation with L. plantarum strains derived from low-salt sour bamboo shoots synergistically improves the functional properties and sensory quality of sea buckthorn pulp, and low-salt sour bamboo shoots can serve as an excellent source of starter cultures for specialty fruit and vegetable fermentations.

Key words

Sea buckthorn / sour bamboo shoots / Lactiplantibacillus plantarum / fruit and vegetable fermentation

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Chen Hongrui, Zhao Hongfei. Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots[J]. Journal of Nanjing Forestry University (Natural Sciences Edition). 2026 https://doi.org/10.12302/j.issn.1000-2006.202605014

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