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Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336

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Abstract

Fermentation is considered an effective tool for improving the functional characteristics of food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and physical and chemical analysis was performed to identify the changes in the nutritional components and antioxidant activity of the fermented yellow whey. Non-targeted metabolomics was used to study the transformation of small molecular substances in the fermented yellow whey. After 48 h of pure culture fermentation with L. casei YQ336, the pH of yellow whey decreased significantly (p < 0.05). Meanwhile, the content of total acids, organic acids, sugars, total phenols, and total flavonoids and the antioxidant activity showed a significant increase (p < 0.05). A total of 628 differential metabolites were identified between fermented and unfermented yellow whey samples, of which 293 were upregulated and 335 were downregulated. After fermentation, due to the growth and metabolic activity of L. casei YQ336, meaningful metabolites such as homovanillic acid, lactic acid, oxalic acid, L-glutamic acid, and phenylalanine, as well as phenyllactic acid, gallic acid, and genistein were produced. This increased the organic acid content and antioxidant activity of yellow whey. The findings provide a theoretical and practical basis for further research on the bio-functional activity of yellow whey and the recycling and utilization of food by-products.

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The data underlying this article will be shared on reasonable request to the corresponding author.

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Acknowledgments

The authors gratefully acknowledgethe Liaoning Province Applied Basic Research Program (2022JH2/101300148), Program for Liaoning Innovative Talents in University (2020), 2021 basic scientific research project of colleges and universities of Liaoning Provincial Department of Education (grant no. LJKZ0801).

Funding

The authors gratefully acknowledgethe Liaoning Province Applied Basic Research Program (2022JH2/101300148), Program for Liaoning Innovative Talents in University (2020), 2021 basic scientific research project of colleges and universities of Liaoning Provincial Department of Education (grant no. LJKZ0801).

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Author notes

  1. Zhenning Qian and Yiming Li contributed equally to this work and are co-first authors.

Authors and Affiliations

  1. Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China

    Zhenning Qian, Yiming Li, Zina Hao, Zhenjie Zheng, Shihan Li, Suixin Xu, Yunhe Xu & Lili Zhang

  2. Comparative Molecular Biosciences Graduate Program, University of Minnesota-Twin Cities, St.Paul, MN, USA

    Huixin Yang

  3. Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou, 121000, China

    Lili Zhang

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  1. Zhenning Qian
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Contributions

Z.Q. and Y.L. : Conceptualization, Methodology, Software,Investigation, Writing – original draft, Writing–review & editing. Z.H. : Writing – review & editing. Z.Z.: Resources, Writing–review & editing. H.Y: writing—review & editing. S.L. and S.X. :Software,writing–review & editing. Y.X.: Conceptualization, Supervision, Funding acquisition. L.Z.: Conceptualization, Supervision, Funding acquisition. All authors reviewed the manuscript.

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Correspondence to Yunhe Xu or Lili Zhang.

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Qian, Z., Li, Y., Hao, Z. et al. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336. World J Microbiol Biotechnol 40, 53 (2024). https://doi.org/10.1007/s11274-023-03874-z

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