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Peanut skin, an important peanut processing by-product, has high-value utilization but is limited due to its strong astringency. The lactic acid bacteria fermentation technology was employed in this study, using the self-screened Lactobacillus bulgaricus PS-1 and Streptococcus thermophilus PS-3 as the starter cultures. The fermentation process was systematically optimized through single-factor experiments and response surface methodology, aiming to simultaneously achieve the de-astringency and enhance the antioxidant activity. The de-astringency effect was evaluated using the electronic tongue and fluorescence quenching experiment, while antioxidant capacity was comprehensively assessed through DPPH, hydroxyl radical, and superoxide anion radical scavenging assays. The results showed that the fermentation models for both lactic acid bacteria were extremely significant(P<0.000,1), but the influencing factors varied according to strains. The effect of substrate concentration on the astringency response value was the most significant for Lactobacillus bulgaricus, while the inoculation amount exerted the greatest influence on the antioxidant activity response value. For Streptococcus thermophilus, the inoculation amount had the most substantial impact on both response values. The optimized fermentation process conditions were as follows: for Lactobacillus bulgaricus, inoculation amount as 0.92×108 CFU/L, substrate concentration as 1.25 g/L, temperature as 45 ℃, time as 29h; and for Streptococcus thermophilus, inoculation amount as 1.1×108 CFU/L, substrate concentration as 0.93 g/L, temperature as 40 ℃ time as 24 h. Validation experiments confirmed the reliability of the models(error<5%). Quality analysis revealed that, after fermentation, the astringency value significantly decreased(electronic tongue response value reduced to 43.64%-61.57% of the unfermented sample), and fluorescence quenching experiments confirmed the reduction of astringent substances. In vitro antioxidant activity confirmed that the antioxidant activity was significantly enhanced. Streptococcus thermophilus showed greater advantage in scavenging superoxide anion radicals(IC50=1.62 mg/mL), while Lactobacillus bulgaricus exhibited stronger scavenging ability against hydroxyl radicals(IC50=0.24 mg/mL). It is confirmed in this study that lactic acid bacteria fermentation can synergistically improve the edible quality and functional activity of peanut skin. The two strains exhibited complementary characteristics, providing a reliable technical pathway and theoretical support for the high-value development of peanut skin.
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Basic Information:
DOI：10.14001/j.issn.1002-4093.2026.02.012
China Classification Code:TS209;TQ920.6
Citation Information:
[1]WANG Faming,ZHANG Chushu,CAO Shining ,et al.Optimization of Lactic Acid Bacteria Fermentation to Improve the Astringency and Antioxidant Activity of Peanut Skin Extract and Quality Evaluation[J].Journal of Peanut Science,2026,55(02):262-273.DOI:10.14001/j.issn.1002-4093.2026.02.012.
Fund Information:
山东省乡村振兴科技创新提振行动计划(2024TZXD057); 青岛市科技惠民示范专项(24-1-8-xdny-15-nsh); 临沂市重点研发计划项目(2022027); 山东省重点研发计划-科技型中小企业创新能力提升工程(2024TSGC0223)
2026-04-22
2026-04-22
2026-04-22