Lactic acid bacteria strains capable of converting rutin and their application in the fermentation of locust flower yogurt

By using Enterococcus faecalis and Lactococcus galactiae to convert rutin into quercetin or isoquercetin, the problem of unutilized active ingredients in Sophora japonica flowers was solved, and Sophora japonica yogurt with rich nutrition and significant health benefits was prepared.

CN116790445BActive Publication Date: 2026-04-03INNER MONGOLIA UNIVERSITY
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Patent Information

Application Number
CN202310989117.6
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-08-08
Publication Date
2026-04-03
Estimated Expiration
2043-08-08

AI Technical Summary

Technical Problem

Rutin cannot be directly absorbed by the human intestines. It needs to be degraded into quercetin or isoquercetin by intestinal bacteria before it can exert its antiplatelet activity and cytotoxicity. Current yogurt production processes have failed to effectively utilize the active ingredients in Sophora japonica flowers.

Method used

Three lactic acid bacteria strains, Enterococcus faecium Y4-1, Enterococcus faecium Y4-2, and Lactococcus petauri Y5-4, were used to convert rutin into quercetin or isoquercetin, which was then applied to the fermentation process of Sophora japonica yogurt.

Benefits of technology

The prepared locust flower yogurt has a higher flavonoid content, a sweet and sour taste, good coagulation properties, and higher antioxidant and Fe2+ chelating abilities. Its nutritional and health benefits are significantly better than those of yogurt produced with commercial starter cultures.

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Abstract

This invention discloses lactic acid bacteria strains capable of converting rutin and their application in the fermentation of locust flower yogurt. The lactic acid bacteria strains are *Enterococcus faecium* Y4-1, *Enterococcus faecium* Y4-2, and *Lactococcus petauri* Y5-4. When used as starter cultures, these lactic acid bacteria strains can metabolize rutin into flavonoids such as quercetin and isoquercetin, improving the total flavonoid content and antioxidant activity of the fermented food. The resulting set-type locust flower yogurt is uniformly pale yellow, with a rich and distinctive locust flower aroma, good coagulation without impurities, no whey separation, a sweet and sour taste, excellent sensory properties, and high DPPH free radical scavenging capacity and Fe... 2+ Its chelating capacity and total antioxidant capacity are superior to those of locust flower yogurt produced with commercial starter cultures.
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