Lactobacillus plantarum ZR1-58 and application thereof in chagamu probiotic fermented beverage

Abstract

The application provides a lactobacillus plantarum ZR1-58 and application thereof in chagamu probiotic fermented beverage, and steps are as follows: chagamu is pretreated to prepare pulp, neohesperidin dihydrochalcone, lactitol and flaxseed gum are added, inoculation of lactobacillus plantarum ZR1-58 is carried out after pasteurization, and homogenization is carried out to obtain the chagamu probiotic fermented beverage. The lactobacillus plantarum ZR1-58 used in the application is preserved in China Center for Type Culture Collection on March 11, 2025, and the preservation number is CCTCC NO: M 2025440. The lactobacillus plantarum ZR1-58 can efficiently utilize the nutrient substances in chagamu to metabolize into bioactive substances, lactitol can promote the metabolic activity of the lactobacillus plantarum, and the fermentation efficiency is improved. In addition, the chalcone glycoside unit of neohesperidin dihydrochalcone competes and inhibits the substrate binding site of endogenous sinigrin enzyme in chagamu, the generation of isothiocyanate substances is inhibited, the good flavor of the chagamu probiotic fermented beverage is ensured, and a new idea is provided for the research and development of high-value chagamu products.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a type of Lactobacillus plantarum ZR1-58 and its application in Chamaegu probiotic fermented beverage. Background Technology

[0002] Chamaegu, a plant with a long history of cultivation, belongs to the Brassicaceae family and the Brassica genus. Also known as turnip or rutabaga, its medicinal and edible properties make it widely popular. Chamaegu contains various bioactive substances, mainly polysaccharides, saponins, volatile oils, flavonoids, glucosinolates, and vitamins, and has functions such as enhancing immunity, preventing tumors, lowering blood sugar, and anti-oxidation.

[0003] Chamaegu is loved by people for its excellent biological functions. However, chamaegu itself has a strong sour and astringent taste and poor taste. Moreover, its endogenous enzymes can decompose glucosinolates to produce isothiocyanates, which makes fresh chamaegu have a distinctly spicy taste and cooked chamaegu has the unpleasant flavor characteristic of cruciferous vegetables. This results in unsatisfactory flavor in processed products, low consumer acceptance, seriously affecting the high-value utilization of chamaegu and hindering the healthy development of the chamaegu industry.

[0004] In existing technologies, Chamaegu is often combined with sugars to produce products. However, the use of sugars (such as white sugar and sucrose) reduces the nutritional value of the products. Furthermore, the variety of processed Chamaegu products on the market is relatively limited, and research on the high-value application of Chamaegu is still in its early stages. Therefore, it is urgent to explore the direction of intensive processing and utilization of Chamaegu, which will help promote the rapid development of the Chamaegu industry. Summary of the Invention

[0005] Technical problem to be solved: In view of the above-mentioned technical problems, the purpose of this invention is to provide a Lactobacillus plantarum ZR1-58 and its application in Chamaegu probiotic fermented beverage. The steps are as follows: Chamaegu is pretreated and pulped, neohesperidin dihydrochalcone, lactitol and flaxseed gum are added, pasteurized and then inoculated with Lactobacillus plantarum ZR1-58 for fermentation, and homogenized to obtain Chamaegu probiotic fermented beverage, which belongs to the field of food processing technology. The *Lactobacillus plantarum* ZR1-58 used in this invention was deposited at the China Center for Type Culture Collection on March 11, 2025, with accession number CCTCC NO:M 2025440. It can efficiently utilize the nutrients in *Chamaegu* to metabolize into bioactive substances, and lactitol can promote the metabolic activity of *Lactobacillus plantarum* and improve fermentation efficiency. In addition, the chalcogenide unit of neohesperidin dihydrochalcone competitively inhibits the substrate binding site of endogenous black myrosinase in *Chamaegu*, inhibiting the production of isothiocyanates and ensuring the good flavor of *Chamaegu* probiotic fermented beverages, providing a new approach for the research and development of high-value-added *Chamaegu* products.

[0006] Technical solution: A type of Lactobacillus plantarum ZR1-58, wherein the preservation number of Lactobacillus plantarum ZR1-58 is CCTCCNO:M 2025440, the preservation date is March 11, 2025, the depositary institution is China Center for Type Culture Collection, and the taxonomic name is Lactobacillus plantarum.

[0007] The application of Lactobacillus plantarum ZR1-58 described above in Chamaegu probiotic fermented beverage.

[0008] Furthermore, the preparation method of the Chamaegu probiotic fermented beverage includes the following steps:

[0009] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0010] S2. Steam the chamaegu blocks at high temperature to obtain cooked chamaegu, add water and slurry to obtain chamaegu slurry;

[0011] S3. Add neohesperidin dihydrochalcone, lactitol and flaxseed gum to the Chamaegu slurry, mix well, pasteurize, cool and inoculate with activated Lactobacillus plantarum ZR1-58 for fermentation, homogenize to obtain Chamaegu probiotic fermented beverage.

[0012] Furthermore, the specific conditions for high-temperature steaming in step S2 are a steaming temperature of 80-100℃ and a steaming time of 15-20 minutes. Furthermore, the material-to-liquid ratio for adding water and pulping in step S2 is (1-2):(2-3), where the material-to-liquid ratio is the ratio of cooked Chamaegu to water.

[0013] Furthermore, in step S3, the amount of neohesperidin dihydrochalcone added is 0.1-0.3 wt%, the amount of lactitol added is 1-3 wt%, and the amount of flaxseed gum added is 0.2-0.5 wt%, based on the mass of Chamaegu pulp.

[0014] Furthermore, the specific parameters for pasteurization in step S3 are a sterilization temperature of 65-70℃ and a sterilization time of 25-35 min.

[0015] Furthermore, in step S3, the activated Lactobacillus plantarum ZR1-58 is prepared by culturing Lactobacillus plantarum ZR1-58 at 30-40℃ for 20-40 min.

[0016] Furthermore, in step S3, the inoculation amount of activated Lactobacillus plantarum ZR1-58 is 1.5-3%; the specific fermentation conditions in step S3 are a fermentation temperature of 30-40℃ and a fermentation time of 8-10h.

[0017] Furthermore, the specific parameters for homogenization in step S3 are: homogenization pressure 15-20 MPa and homogenization time 5-10 min.

[0018] Beneficial effects:

[0019] 1. This invention utilizes self-screened Lactobacillus plantarum ZR1-58, which was deposited at the China Center for Type Culture Collection on March 11, 2025, with the number CCTCC NO:M 2025440. The fermentation of Chamaegu (a type of wild mushroom) with Lactobacillus plantarum ZR1-58 to prepare Chamaegu probiotic fermented beverage utilizes the polysaccharides and proteins in Chamaegu to convert them into more bioactive substances. Simultaneously, it reduces the content of pungent substances in Chamaegu, thereby improving the overall sensory quality and physiological function of the Chamaegu probiotic fermented beverage and exerting stronger health benefits.

[0020] 2. The present invention adds neohesperidin dihydrochalcone to the preparation of Chamaegu probiotic fermented beverage. On the one hand, neohesperidin dihydrochalcone has a chalcogenide unit, which has a similar glycosyl structure to thioglucosides. This unit can occupy the glucose-binding domain of myrosinase, thereby competitively inhibiting the substrate binding site of myrosinase, blocking the endogenous myrosinase in Chamaegu from catalyzing the decomposition of thioglucosides to produce isothiocyanates, reducing the pungent taste of Chamaegu slurry, and retaining the thioglucosides in the Chamaegu probiotic fermented beverage. On the other hand, neohesperidin dihydrochalcone has a strong sweet taste and can replace white sugar and sucrose, thus ensuring the nutritional value of the Chamaegu probiotic fermented beverage.

[0021] 3. The present invention prepares a Chamaegu probiotic fermented beverage by adding lactitol and flaxseed gum. On the one hand, lactitol has a low sweetness, which can neutralize the high sweetness of neohesperidin dihydrochalcone, ensuring the good sensory experience of the Chamaegu probiotic fermented beverage. On the other hand, lactitol can improve the metabolic activity of Lactobacillus plantarum ZR1-58, promoting the decomposition and metabolism of nutrients in Chamaegu by Lactobacillus plantarum ZR1-58, thereby producing more bioactive substances. On the other hand, the gel network structure formed by flaxseed gum can fill the various components in the Chamaegu probiotic fermented beverage, preventing the occurrence of stratification, thereby improving the overall stability of the Chamaegu probiotic fermented beverage.

[0022] 4. The preparation method of the Chamaegu probiotic fermented beverage of the present invention is not only beneficial to the high-value application research of Chamaegu, but also promotes the development of the Chamaegu industry and provides strong technical support for the research and development of corresponding local specialty products of Chamaegu. Attached Figure Description

[0023] Figure 1 The centrifugation sedimentation rate and viable bacterial count of Examples 2 and Comparative Examples 1-4;

[0024] Figure 2 The glucosinolate content is for Examples 2 and Comparative Examples 1-4. Detailed Implementation

[0025] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments:

[0026] The deposit number of Lactobacillus plantarum ZR1-58 is CCTCC NO:M 2025440, the deposit date is March 11, 2025, the depositary institution is China Center for Type Culture Collection, and the taxonomic name is Lactobacillus plantarum.

[0027] Example 1

[0028] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0029] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0030] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0031] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0032] S4. Add 0.5g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 18MPa for 10min to obtain Chamaegu probiotic fermented beverage.

[0033] Example 2

[0034] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0035] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0036] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0037] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0038] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0039] Example 3

[0040] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0041] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0042] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0043] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0044] S4. Add 1.5g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 18MPa for 10min to obtain Chamaegu probiotic fermented beverage.

[0045] Example 4

[0046] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0047] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0048] S2. Steam the Chamaegu blocks at 95℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0049] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0050] S4. Add 1g of neohesperidin dihydrochalcone, 7.5g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 10min to obtain Chamaegu probiotic fermented beverage.

[0051] Example 5

[0052] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0053] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0054] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0055] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0056] S4. Add 1g of neohesperidin dihydrochalcone, 15g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0057] Example 6

[0058] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0059] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0060] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0061] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0062] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 18MPa for 10min to obtain Chamaegu probiotic fermented beverage.

[0063] Example 7

[0064] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0065] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0066] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0067] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0068] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 2.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0069] Example 8

[0070] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0071] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0072] S2. Steam the Chamaegu blocks at 95℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0073] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0074] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 18MPa for 10min to obtain Chamaegu probiotic fermented beverage.

[0075] Example 9

[0076] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0077] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0078] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0079] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0080] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 10g of activated Lactobacillus plantarum ZR1-58 and ferment at 35℃ for 12h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0081] Example 10

[0082] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0083] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0084] S2. Steam the Chamaegu blocks at 95℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0085] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0086] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 10h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0087] Comparative Example 1

[0088] The difference between this comparative example and Example 2 is that neohesperidin dihydrochalcone is not added.

[0089] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0090] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0091] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0092] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0093] S4. Mix 500g of Chamaegu slurry with 10g of lactitol and 1.5g of flaxseed gum, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h. Then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0094] Comparative Example 2

[0095] The difference between this comparative example and Example 2 is that lactitol is not added.

[0096] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0097] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0098] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0099] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0100] S4. Add 1g of neohesperidin dihydrochalcone and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0101] Comparative Example 3

[0102] The difference between this comparative example and Example 2 is that neohesperidin dihydrochalcone, lactitol, and flaxseed gum are not added.

[0103] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0104] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0105] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0106] S3. Activated Lactobacillus plantarum ZR1-58 was prepared by culturing it at 37℃ for 30 min.

[0107] S4. Sterilize 500g of Chamaegu slurry at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum ZR1-58 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0108] Comparative Example 4

[0109] The difference between this comparative example and Example 2 is that Lactobacillus plantarum ZR1-58 is replaced with Lactobacillus plantarum CHN-22.

[0110] A method for preparing a fermented beverage containing Chamaegu probiotics includes the following steps:

[0111] S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks;

[0112] S2. Steam the Chamaegu blocks at 90℃ for 15 minutes to obtain cooked Chamaegu. Add 450g of water to 300g of cooked Chamaegu and make Chamaegu slurry.

[0113] S3. Activated Lactobacillus plantarum CHN-22 was prepared by culturing it at 37℃ for 30 min.

[0114] S4. Add 1g of neohesperidin dihydrochalcone, 10g of lactitol and 1.5g of flaxseed gum to 500g of Chamaegu slurry, mix well, pasteurize at 70℃ for 30min, then inoculate with 7.5g of activated Lactobacillus plantarum CHN-22 and ferment at 37℃ for 9h, then homogenize at 20MPa for 5min to obtain Chamaegu probiotic fermented beverage.

[0115] Performance testing

[0116] (1) Sensory evaluation

[0117] Ten professionals (5 men and 5 women) were invited to score the Chamaegu probiotic fermented beverage according to the sensory evaluation form. The sensory evaluation criteria for Chamaegu probiotic fermented beverage are shown in Table 1.

[0118] Table 1 Sensory Evaluation Criteria for Chamaegu Probiotic Fermented Beverage

[0119]

[0120]

[0121] (2) Soluble solids content

[0122] The soluble solids content was determined using a handheld refractometer.

[0123] Table 2 Sensory evaluation and soluble solids content of Examples 1-10 and Comparative Examples 1-3

[0124] Example 1 9.2 9.0 8.9 9.1 10.95 Example 2 9.4 9.6 9.5 9.5 11.42 Example 3 9.3 9.1 9.2 9.2 11.05 Example 4 9.0 9.2 9.1 9.0 10.26 Example 5 9.1 9.2 9.3 9.2 11.18 Example 6 8.8 9.0 8.9 8.9 10.83 Example 7 8.9 8.9 9.1 9.0 10.57 Example 8 8.9 9.0 8.8 9.0 11.26 Example 9 9.1 9.2 9.0 8.9 10.93 Example 10 9.2 9.0 9.2 9.3 10.84 Comparative Example 1 7.8 6.1 6.2 7.2 10.06 Comparative Example 2 7.5 7.7 7.3 7.1 9.42 Comparative Example 3 7.4 5.3 5.7 7.1 8.20 Comparative Example 4 8.7 8.6 8.8 8.7 10.52

[0125] As shown in Table 2, the sensory evaluations of Examples 1-10 were all higher than those of Comparative Examples 1-4, with Example 2 receiving the highest sensory evaluation. Comparative Examples 1 and 3 scored lower than the Examples in terms of aroma and taste because the addition of neohesperidin dihydrochalcone allowed the endogenous myrosinase in Chamaegu to remain active, decomposing glucosinolates to produce isothiocyanates, which exhibited a strong pungent taste, affecting the aroma and taste of the Chamaegu probiotic fermented beverage. The soluble solids content of Examples 1-10 was also higher than that of Comparative Examples 1-3, but the difference from Example 1 was not significant. Comparative Examples 2 and 3, however, contained added stabilizers (lactitol and flaxseed gum), which failed to fully stabilize the various substances in the Chamaegu probiotic fermented beverage, thus affecting the soluble solids content of the beverage. Compared to Lactobacillus plantarum CHN-22, Lactobacillus plantarum ZR1-58 has a stronger fermentation ability for Chamaegu, so the sensory quality of Chamaegu probiotic fermented beverages prepared using Lactobacillus plantarum ZR1-58 is better.

[0126] (3) Centrifugal sedimentation rate

[0127] Weigh a certain amount (denoted as M1) of sample into a centrifuge tube, centrifuge at 3500 r / min for 15 min, weigh the precipitate (denoted as M2), and calculate the centrifugation sedimentation rate. The calculation formula is: centrifugation sedimentation rate (%) = M2 / M1 × 100%.

[0128] (4) Viable bacteria count

[0129] The number of viable lactic acid bacteria was determined according to the method in GB 4789.35-2016 "National Food Safety Standard - Microbiological Examination of Food - Lactic Acid Bacteria Examination".

[0130] (5) Glucosinolate content

[0131] The content of glucosinolates was determined by palladium chloride-spectrophotometry.

[0132] Depend on Figure 1 and Figure 2 It can be seen that the centrifugation sedimentation rate of Example 2 is lower than that of Comparative Examples 1-4, while the viable cell count and glucosinolate content are higher than those of Comparative Examples 1-4. This indicates that *Lactobacillus plantarum* ZR1-58 has a stronger fermentation and metabolic capacity for *Chaga*. Furthermore, the chalcogenide unit in neohesperidin dihydrochalcone in the *Chaga* probiotic fermented beverage has a similar glycosyl structure to glucosinolates, enabling it to occupy the glucose-binding domain of myrosinase, competitively inhibiting the substrate binding site of myrosinase, and blocking the decomposition of glucosinolates, thereby preserving the *Chaga* probiotic fermented beverage. Thio-glucosinolates, and to a certain extent stabilize the fermentation system of Lactobacillus plantarum ZR1-58; lactitol can improve the metabolic activity of Lactobacillus plantarum ZR1-58 and promote its proliferation, which will increase the number of live bacteria in the Chamaegu probiotic fermented beverage. In addition, the gel network formed by flaxseed gum can promote the full binding between substances in the Chamaegu probiotic fermented beverage, thus ensuring the stability of the Chamaegu probiotic fermented beverage. Therefore, the low centrifugal sedimentation rate indicates that the Chamaegu probiotic fermented beverage has high stability.

[0133] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A type of Lactobacillus plantarum ( Lactobacillus plantarum ZR1-58, characterized in that: The Lactobacillus plantarum ZR1-58 has the accession number CCTCC NO:M 2025440, the accession date is March 11, 2025, and the depositary institution is the China Center for Type Culture Collection.

2. The application of Lactobacillus plantarum ZR1-58 according to claim 1 in the preparation of Chamaegu probiotic fermented beverage.

3. The application according to claim 2, characterized in that, The preparation method of the Chamaegu probiotic fermented beverage includes the following steps: S1. Select mature and intact fresh Chamaegu, remove the outer skin and green tips, wash and cut into pieces to obtain Chamaegu chunks; S2. Steam the chamaegu blocks at high temperature to obtain cooked chamaegu, add water and slurry to obtain chamaegu slurry; S3. Add neohesperidin dihydrochalcone, lactitol and flaxseed gum to the Chamaegu slurry, mix well, pasteurize, cool and inoculate with activated Lactobacillus plantarum ZR1-58 for fermentation, homogenize to obtain Chamaegu probiotic fermented beverage.

4. The application according to claim 3, characterized in that: The specific conditions for high-temperature steaming in step S2 are a steaming temperature of 80-100℃ and a steaming time of 15-20 minutes.

5. The application according to claim 3, characterized in that: In step S2, the ratio of water to slurry is (1-2):(2-3), which is the ratio of cooked Chamaegu to water.

6. The application according to claim 3, characterized in that: In step S3, the amount of neohesperidin dihydrochalcone added is 0.1-0.3 wt%, the amount of lactitol added is 1.5-3 wt%, and the amount of flaxseed gum added is 0.2-0.5 wt%, based on the mass of Chamaegu pulp.

7. The application according to claim 3, characterized in that: The specific parameters for pasteurization in step S3 are: sterilization temperature 65-70℃ and sterilization time 25-35min.

8. The application according to claim 3, characterized in that: In step S3, the activated Lactobacillus plantarum ZR1-58 is prepared by culturing Lactobacillus plantarum ZR1-58 at 30-40℃ for 20-40 minutes.

9. The application according to claim 3, characterized in that: In step S3, the inoculum size of activated Lactobacillus plantarum ZR1-58 is 1-3%; the specific fermentation conditions in step S3 are a fermentation temperature of 30-40℃ and a fermentation time of 8-10h.

10. The application according to claim 3, characterized in that: The specific parameters for homogenization in step S3 are: homogenization pressure 15-20 MPa and homogenization time 5-10 min.

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