Characteristics of Chinese chives (Allium tuberosum) fermented by Leuconostoc mesenteroides

This study was conducted to investigate the characteristics of bioactive compounds in Chinese chives juice (FC) fermented with Leuconostoc mesenteroides SK1962, a lactic acid bacteria isolated from Kim-chi. L. mesenteroides SK1962 only (LO) was used as comparison. The pH of FC gradually decreased from 6.21 to 4.23 during the 48-h incubation period, which was similar to that of LO. The growth of L. mesenteroides SK1962 in FC was higher compared with that in LO for various incubation times, with the exception of the 8-h incubation. Total polyphenol and flavonoid contents in FC were higher as compared with those in LO during incubation, leading to increased antioxidant activity in FC at different incubation times. Moreover, FC was more effective than LO in reduction of superoxide free radical production in primary bovine mammary alveolar cells. In addition, FC demonstrated antibacterial properties against pathogenic bacteria such as Listeria monocytogenes, Pantoea agglomerans , Haemophilus parasuis , Salmonella gallinarum , Escherichia coli O157, and Burkholderia. sp. Although LO also showed antibacterial effects against the above-mentioned pathogenic bacteria, its antibacterial activities were generally lower compared with those of FC. The results show that the antioxidant and antibacterial activities in Chinese chives was induced by fermentation with L. mesenteroides SK 1962. In conclusion, fermentation may lead to an increase in bioactive compounds including total polyphenol and flavonoid.