Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast
LIANG Xin1, CHEN Siyu1, ZHAO Yu1,2, LEI Yu1, KONG Qianqian1, WAN Xin1, ZHANG Baoshan1,2*
1(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China) 2(Research Center of Fruit and Vegetable Deep-Processing Technology,Shaanxi Normal University,Xi’an 710119,China)
Abstract: In this study, Saccharomyces cerevisiae combined with different lactic acid bacteria(LAB) including Lactobacillus fermentum, Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were used, to explore the effects of different combination on the quality of fermented jujube juice.The optimum fermentation conditions were determined to obtain a novel jujube beverage.The optimum combination of S.cerevisiae and LAB was obtained by single factor test at 37 ℃ for 60 h, according to the total acidity, total phenol content and antioxidant ability of the jujube fermentation broth.The result showed that when the inoculation volume ratio of S.cerevisiae to L.fermentum was 1∶4, the total acidity of the jujube juice fermentation broth was 9.897 g/L, the acid production rate was 8.31%, the total phenol content was 287.81 mg/L, and the vitamin C content was 6.83 mg/100 mL.The 2′-azinobis-3-thylbenzothiazoline-6-sulphonic acid diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) and ·OH scavenging rate were 87.37%, 89.38% and 76.12%, respectively.Moreover, the quality of the jujube juice after the mixed fermentation of S.cerevisiae and L.fermentum was better than that of jujube juice fermented by L.fermentum as well as the unfermented jujube juice.After the fermentation, the content of lactic acid, citric acid, acetic acid, fumaric acid as well as umami acids and sweet amino acids increased significantly, while the content of oxalic acid, malic acid, tartaric acid and succinic acid didn’t change significantly.
梁鑫,陈思雨,赵育,等. 乳酸菌和酵母菌发酵红枣汁工艺优化及成分分析[J]. 食品与发酵工业, 2021, 47(7): 175-182.
LIANG Xin,CHEN Siyu,ZHAO Yu,et al. Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast[J]. Food and Fermentation Industries, 2021, 47(7): 175-182.
SUN X,GU D Y,FU Q B,et al.Content variations in compositions and volatile component in jujube fruits during the blacking process[J].Food Science & Nutrition,2019,7(4):1 387-1 395.
[2]
ZHANG C M,BIAN Y,HOU S H,et al.Sugar transport played a more important role than sugar biosynthesis in fruit sugar accumulation during Chinese jujube domestication[J].Planta,2018,248(5):1 187-1 199.
[3]
KOU X H,CHEN Q,LI X,et al.Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars[J].Food Chemistry,2015,173:1 037-1 044.
[4]
ABDOUL-A S.Potential benefits of jujube (Zizyphus lotus L.) bioactive compounds for nutrition and health[J].Journal of Nutrition and Metabolism,2016.DOI:10.1155/2016/2867470.
[5]
王卉. 红枣制酒/饮副产的综合利用[D].太原:山西大学,2018.WANG H.Comprehensive utilization of jujube wine/drinking by-products[D].Taiyuan:Shanxi University,2018.
[6]
ZHU Q Y,ZHANG Q Y,CAO J,et al.Cyclodextrin-assisted liquid-solid extraction for determination of the composition of jujube fruit using ultrahigh performance liquid chromatography with electrochemical detection and quadrupole time-of-flight tandem mass spectrometry[J].Food Chemistry,2016,213:485-493.
[7]
唐贤华,张崇军,隋明.乳酸菌在食品发酵中的应用综述[J].粮食与食品工业,2018,25(6):44-46;50.TANG X H,ZHANG C J,SUI M.The application of the lactobacillus in food fermentation[J].Cereal&Food Industry,2018,25(6):44-46;50.
[8]
王刚,朱慧越,俞赟霞,等.乳酸菌合成细菌素及对肠道菌群的影响[J].食品与发酵工业,2019,45(21):264-271.WANG G,ZHU H Y,YU Z X,et al.Bacteriocin synthesized by lactic acid bacteria and its’ effect on gut microbiota[J].Food and Fermentation Industries,2019,45(21):264-271.
[9]
梁艳花. 红枣乳酸饮料功能性研究[D].杨凌:西北农林科技大学,2015.LIANG Y H,Function studies on jujube lactic acid drink[D].Yangling:Northwest A&F University,2015.
[10]
韩雪,王毕妮,张富新等.不同乳酸菌发酵对红枣浆游离态酚酸及其抗氧化性的影响[J].食品与发酵工业,2018,44(3):121-127.HAN X,WANG B N,ZHANG F X,et al.Effects of lactic acid bacteria fermentation on free phenolic acid and antioxidant ability of jujube pulp[J].Food and Fermentation Industries,2018,44(3):121-127.
[11]
MENDES F,SIEUWERTS S,HULSTER E,et al.Transcriptome-based characterization of interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp.bulgaricus in lactose-grown chemostat cocultures[J].Applied and Environmental Microbiology,2013,79(19):5 949-5 961.
[12]
CHEIRSILP B,SHIMIZU H,SHIOYA S.Enhanced kefiran production by mixed culture of Lactobacillus kefiranofaciens and Saccharomyces cerevisiae[J].Journal of Biotechnology,2003,100(1):43-53.
[13]
李佩佩,颉向红,王聪等.不同发酵方式下枸杞饮料主要成分及其抗氧化活性[J].食品与发酵工业,2019,45(24):90-97.LI P P,XIE X H,WANG C,et al.Main components and antioxidant activities of Lycium barbarum L.beverages using two different fermentation processes[J].Food and Fermentation Industries,2019,45(24):90-97.
[14]
ZHU Y,LI T,FU X,et al.The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds[J].International Journal of Food Science & Technology,2016,51(8):1 916-1 924.
[15]
AZAM M,MOHSIN M,IJAZ H,et al.Lactic acid bacteria in traditional fermented Asian foods[J].Pakistan Journal of Pharmaceutical Sciences,2017,30(5):1 803-1 814.
[16]
KANTACHOTE D,RATANNABUREE A,HAYISAMA-AE,et al.The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water[J].Journal of Functional Foods,2017,32:401-408.
[17]
中华人民共和国卫生部.GB 5009.239—2016食品安全国家标准 食品中总酸度的测定[S].北京:中国标准出版社,2016.Ministry of Health of the People’s Republic of China.GB 5009.239—2016 National food safety standard determination of total acidity in food[S].Beijing:Standards Press of China,2016.
[18]
中华人民共和国卫生部.GB/T 12143—2008食品安全国家标准 饮料通用分析方法[S].北京:中国标准出版社,2008.Ministry of Health of the People’s Republic of China.GB/T 12143—2008 National food safety standard general beverage analysis method[S].Beijing:Standards Press of China,2008.
[19]
朱莉莉,李林强,张宝善,等.橡子粉发酵柠檬酸[J].江苏农业学报,2019,35(2):445-452.ZHU L L,LI L Q,ZHANG B S,et al.Citric acid fermentation of acorn powder[J].Jiangsu Journal of Agricultural Sciences,2019,35(2):445-452.
[20]
OLIVERA B,FIDANKA T,LJUPCO M,et al.Vitamin C and total antioxidant content in pepper fruits (Capsicum annuum L.):Comparative analysis of peppers grown in conventional and organic agricultural systems[J].Annual Research & Review in Biology,2018,27(5):1-11.
[21]
中华人民共和国卫生部.GB 5009.157—2016食品安全国家标准 食品有机酸的测定[S].北京:中国标准出版社,2016.Ministry of Health of the People’s Republic of China.GB 5009.157—2016 National food safety standard determination of food organic acids[S].Beijing:Standards Press of China,2016.
[22]
中华人民共和国卫生部.GB 5009.124—2016食品安全国家标准 食品中氨基酸的测定[S].北京:中国标准出版社,2016.Ministry of Health of the People’s Republic of China.GB 5009.124—2016 National food safety standard determination of amino acids in food[S].Beijing:Standards Press of China,2016.
[23]
VIRGINIE D,MARIE-C K,BEATRICE L,et al.Antioxidant properties and bioactivity of Carboxymethylpullulan grafted with ferulic acid and of their hydrogels obtained by enzymatic reaction[J].Food Chemistry,2018,262:21-29.
[24]
MARTINEZ S J,BRESSANI A P P,DIAS D R,et al.Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation[J].Frontiers in Microbiology,2019,10:1287.
[25]
KO C Y,LIN H T V,TSAI G J.Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model[J].Process Biochemistry,2013,48(4):559-584.
[26]
宓月光,王伟明,孙银玲等.淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化[J].食品与发酵工业,2019,45(23): 257-261.BI Y G,WANG W M,SUN Y L,et al.Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain[J].Food and Fermentation Industries,2019,45(23):257-261.