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中国精品科技期刊2020
叶剑,吴学凤,穆冬冬,等. 不同乳酸菌发酵对浓缩梨汁营养物质及挥发性风味物质的影响[J]. 食品工业科技,2024,45(23):1−10. doi: 10.13386/j.issn1002-0306.2023120013.
引用本文: 叶剑,吴学凤,穆冬冬,等. 不同乳酸菌发酵对浓缩梨汁营养物质及挥发性风味物质的影响[J]. 食品工业科技,2024,45(23):1−10. doi: 10.13386/j.issn1002-0306.2023120013.
YE Jian, WU Xuefeng, MU Dongdong, et al. The Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice[J]. Science and Technology of Food Industry, 2024, 45(23): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120013.
Citation: YE Jian, WU Xuefeng, MU Dongdong, et al. The Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice[J]. Science and Technology of Food Industry, 2024, 45(23): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120013.

不同乳酸菌发酵对浓缩梨汁营养物质及挥发性风味物质的影响

The Influence of Different Lactic Acid Bacteria Fermentations on the Nutritional Substance and Volatile Flavor Compounds of Concentrated Pear Juice

  • 摘要: 本研究以植物乳杆菌(Lactobacillus plantarum,LP)、嗜酸乳杆菌(Lactobacillus acidophilus,LA)、鼠李糖乳杆菌(Lactobacillus brevis,LGG)、肠膜明串珠菌(Leuconostoc mesenteroides,LM)为发酵菌种,对砀山酥梨加工产业下脚料浓缩梨汁进行发酵生产酸化剂,研究发酵过程中活性成分、抗氧化能力的变化,并采用顶空固相微萃取-气相色谱-质谱联用技术分析挥发性风味物质,以期改善其营养特性及风味品质。研究发现,四株单菌在发酵浓缩梨汁的过程中,LP单菌发酵的活菌数最多(9.7 lg CFU/mL),是最适于发酵浓缩梨汁的菌种。在混菌发酵过程中,总酸随着发酵时间的延长逐渐增加,发酵第4 d,PMF组达到最高(1.22 g/100 mL),而LPF组最低(0.82 g/100 mL)。还原糖、总酚、总黄酮以及蛋白质均随发酵逐渐降低,发酵结束时PAF组各指标均最高,分别为28 g/L、13.54 mg GAE/L、16.47 mg/L、35.39 mg/L。DPPH、ABTS+自由基清除率以及铁离子还原清除能力(FRAP)等抗氧化指标在单菌及混菌发酵中均先上升后下降,且在发酵第2 d达到最大。在不同组别混菌发酵中共检测出94种挥发性风味物质,其中OAV>1的风味物质共有20种。PAF组OAV>1的风味物质最多(16种),产生了更多的重要风味物质(如2-庚酮、香叶醇和芳樟醇等),对浓缩梨汁发酵酸化剂具有最为积极的影响。综上,本文研究了浓缩梨汁发酵酸化剂的乳酸菌组合,为促进梨产业副产物的高效加工利用提供了一定的理论依据。

     

    Abstract: In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in the distilled pear industry, the changes in active ingredients and antioxidant capacity during fermentation were investigated, and volatile flavouring substances were analysed by headspace solid-phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS), with a view to improving the nutritional properties and flavour quality. The results showed that among four single bacteria strains in the fermentation process of concentrated pear juice, LP bacteria strain had the highest viable count (9.7 lg CFU/mL), making it the most suitable strain for the fermentation of concentrated pear juice. During mixed bacteria fermentation, the total acid content gradually increased with the extension of fermentation time. On the fourth day of fermentation, the PMF group reached its peak (1.22 g/100 mL), while the LPF group had the lowest level (0.82 g/100 mL). Reducing sugar, total phenolics, total flavonoids, and protein all decreased gradually during fermentation. At the end of fermentation, the PAF group had the highest levels of all indicators, which were 28 g/L, 13.54 mg GAE/L, 16.47 mg/L, and 35.39 mg/L, respectively. Antioxidant indicators such as DPPH radical scavenging activity, ABTS+ radical scavenging activity, and iron ion reduction capacity (FRAP) first increased and then decreased during both single-strain and mixed-strain fermentation, reaching the maximum on the second day of fermentation. A total of 94 volatile flavor compounds were detected in mixed-strain fermentation, of which 20 had an OAV value greater than 1. The PAF group had the most flavor compounds with an OAV value greater than 1 (16), and produced more important flavor substances (such as 2-heptanone, geraniol, and linalool), which had the most positive impact on the acidification agent for concentrated pear juice fermentation. In conclusion, this study examine the lactic acid bacteria combinations for fermenting acidification agents in concentrated pear juice, providing a theoretical basis for promoting efficient processing and utilization of pear industry by-products.

     

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