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食品与发酵工业  2019, Vol. 45 Issue (3): 14-20    DOI: 10.13995/j.cnki.11-1802/ts.018508
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
内源性和外源性植物乳杆菌发酵对梨汁品质的影响
卢嘉懿1, 李汴生1,2*, 阮征1
1(华南理工大学 食品科学与工程学院,广东 广州,510640)
2(广东省天然产物绿色加工与产品安全重点实验室,广东 广州,510640)
Effects of selected autochthonous and allochthonous Lactobacillus plantarumstarters on the qualities of pear juices
LU Jiayi1, LI Biansheng1,2*, RUAN Zheng1
1(College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
2(Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China)
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摘要 乳酸菌菌种是影响发酵果蔬汁品质的重要因素之一。以梨汁为对象,使用内源性植物乳杆菌和外源性市售植物乳杆菌LP-115进行单一或复合发酵,分析各菌种在梨汁中增殖代谢产酸情况,利用静态-顶空固相微萃取(HS-SPME)和气质联用(GC-MS)测定各梨汁发酵前后挥发性风味物质以及游离氨基酸、酚类物质的变化。内源性植物乳杆菌和外源性植物乳杆菌均能在梨汁中进行良好代谢,内源性植物乳杆菌在梨汁中增殖代谢表现更优,最终达到的活菌数更高(10.0 lg CFU/mL)、pH更低(3.30),酚类物质、游离氨基酸保存性更佳,能更好地适应梨汁发酵。乳酸菌发酵对梨汁风味有显著改变,内源性植物乳杆菌倾向于将醛类物质氧化为酸,而外源性植物乳杆菌则倾向于将醛类物质还原成为醇类。两者混合发酵时存在协同作用,在增殖代谢产酸、丰富挥发性风味物质,游离氨基酸和酚类物质得到保存方面均优于菌种单一发酵。
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卢嘉懿
李汴生
阮征
关键词:  植物乳杆菌  发酵果蔬汁  内源性菌种  外源性菌种  挥发性风味物质  游离氨基酸  酚类物质    
Abstract: Strains of lactic acid bacteria are one of the most important factors that impact the qualities of fermented juices. Autochthonous Lactobacillus plantarum and allochthonous L. plantarum LP-115 were used alone or together to ferment pear juices. The volatile aroma compounds of the juices before and after fermentation were measured by gas chromatography-mass spectrometry (GC-MS) after preparing the samples by static-headspace solid phase microextraction (HS-SPME). Changes in free amino acids, polyphenolic compounds, the growth and acidification of bacteria in the juices were also detected. Both autochthonous and allochthonous L. plantarum could metabolize well in pear juices, but autochthonous L. plantarum performed better with a higher final viable count (10.0 lg CFU/mL) and lower pH (pH=3.30). It also had better preservative effects on phenolics and free amino acids. Therefore, it could adapt better to pear juices for fermentation. Lactic acid bacteria fermentation had significant effects on the flavors of pear juices. The allochthonous strain tended to oxidize aldehydes into acids, while the autochthonous strain tended to reduce aldehydes into alcohols. These two strains had synergistic effects on fermentation, which was superior to single bacteria fermentation in terms of proliferation and metabolism of acid production, enriching volatile flavor substances, and preserving free amino acids and phenols.
Key words:  Lactobacillus plantarum    fermented fruit and vegetable juices    autochthonous strain    allochthonous strain    volatile flavor compounds    free amino acids    polyphenolic compounds
收稿日期:  2018-08-13                出版日期:  2019-02-15      发布日期:  2019-03-11      期的出版日期:  2019-02-15
基金资助: 国家重点研发计划项目“食品绿色节能制造关键技术及装备研发(2017YFD0400400)”;中央高校基本科研业务费专项资金资助项目
作者简介:  硕士(李汴生教授为通讯作者,E-mail:febshli@scut.edu.cn)。
引用本文:    
卢嘉懿,李汴生,阮征. 内源性和外源性植物乳杆菌发酵对梨汁品质的影响[J]. 食品与发酵工业, 2019, 45(3): 14-20.
LU Jiayi,LI Biansheng,RUAN Zheng. Effects of selected autochthonous and allochthonous Lactobacillus plantarumstarters on the qualities of pear juices[J]. Food and Fermentation Industries, 2019, 45(3): 14-20.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018508  或          http://sf1970.cnif.cn/CN/Y2019/V45/I3/14
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