Please wait a minute...
食品与发酵工业  2021, Vol. 47 Issue (15): 220-227    DOI: 10.13995/j.cnki.11-1802/ts.026288
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
戴志伟1, 张玥1, 伊力夏提·艾热提1, 严宏孟1, 殷思思1, 李芳2, 孔令明1*
1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830000)
2(新疆轻工职业技术学院,新疆 乌鲁木齐,830000)
Characteristics of prunes pulp fermented by lactic acid bacteria
DAI Zhiwei1, ZHANG Yue1, YILIXIATI·AIRETI1, YAN Hongmeng1, YIN Sisi1, LI Fang2, KONG Lingming1*
1(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China)
2(Xinjiang Institute of Light Technology,Urumqi 830000,China)
下载:  HTML  PDF (2299KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以新疆“女神”西梅为原料,探究保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、瑞士乳杆菌发酵西梅浆过程中总酸含量、色差、总酚含量、体外抗氧化活性等变化,并分析指标间的相关性。结果表明,植物乳杆菌和保加利亚乳杆菌在以西梅浆为基质中,产酸性能较好,可使发酵果浆保持较高的红度;植物乳杆菌和嗜热链球菌有较好的抗氧化能力。4株乳酸菌在发酵过程中DPPH自由基清除率和ABTS阳离子自由基清除率呈下降趋势,但均高于对照组。在西梅浆乳酸菌发酵过程中抗氧化能力由体系的综合环境决定;体系的颜色受环境pH的影响。综上所述,植物乳杆菌更适合西梅浆的发酵,该研究可为西梅发酵饮料或果酱等产品的开发提供依据。
E-mail Alert
关键词:  西梅浆  乳酸菌  发酵  抗氧化活性    
Abstract: This research used prunes named “Empress” in Xinjiang as raw materials to explore the changes of titratable acid content, color difference, total phenol content, DPPH free radical scavenging rate etc. The fermentation of prunes pulp by Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus helveticus were analyzed. The results showed that L. plantarum and L. bulgaricus had better acid-producing performance in the prune pulp, which could keep the fermented pulp high in redness. L. plantarum and S. thermophilus had better antioxidant capacity. The antioxidant activity of DPPH and ABTS of showed a downward trend during the fermentation process by four lactic acid bacteria, but higher than control. The antioxidant capacity was determined by the comprehensive environment of the fermentation system, and the color was more affected by the environmental pH. In summary, L. plantarum was a more suitable bacterial for the fermentation prunes pulp. This research could provide a basis for the development of prunes fermented beverages or jams.
Key words:  prunes pulp    lactic acid bacteria    fermentation    antioxidant activity
收稿日期:  2020-11-27      修回日期:  2021-01-06           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 民族特色果蔬制品关键技术开发与示范项目(2016A01001-2)
作者简介:  硕士研究生(孔令明教授为通讯作者,
戴志伟,张玥,伊力夏提·艾热提,等. 四种乳酸菌发酵西梅浆的特性研究[J]. 食品与发酵工业, 2021, 47(15): 220-227.
DAI Zhiwei,ZHANG Yue,YILIXIATI·AIRETI,et al. Characteristics of prunes pulp fermented by lactic acid bacteria[J]. Food and Fermentation Industries, 2021, 47(15): 220-227.
链接本文:  或
[1] 张翼鹏, 廖头根,何邦华,等.基于GC-O、OAV和S型曲线法研究西梅特征香气[J].食品科学,2020,41(22):271-278.ZHANG Y P,LIAO T G,HE B H,et al.Identification of characteristic aroma compounds in prunes based on GC-O,OAV and S-curve method[J].Food Science,2020,41(22):271-278.
[2] 张红, 努尔曼·阿不拉,艾克拜尔·买买提,等.不同品种西梅的性状研究及营养成分分析[J].食品研究与开发,2015,36(6):14-18.ZHANG H,NUERMAN A,AIKEBAIER M,et al.The study on the properties and nutrition analysis of different prunes varieties[J].Food Research and Development,2015,36(6):14-18.
[3] 刘志彬, 冯江朵,张雯,等.欧洲李营养功效研究进展[J].食品与机械,2015,31(6):228-232.LIU Z B,FENG J D,ZHANG W,et al.Nutritional benefits of European plums(Prunus domestica L.)[J].Food & Machinery,2015,31(6):228-232.
[4] ATTALURI A,DONAHOE R,VALESTIN J,et al.Randomised clinical trial:Dried plums(prunes)vs.psyllium for constipation[J].Alimentary Pharmacology & Therapeutics,2011,33(7):822-828.
[5] SMITH B J,BU S Y,WANG Y,et al.A comparative study of the bone metabolic response to dried plum supplementation and PTH treatment in adult,osteopenic ovariectomized rat[J].Bone,2014,58:151-159.
[6] 魏潇, 章秋平,刘威生.中国李种质资源研究进展[J].园艺学报,2020,47(6):1 203-1 212.WEI X,ZHANG Q P,LIU W S.Research progress on plum germplasm resources in China[J].Acta Horticulturae Sinica,2020,47(6):1 203-1 212.
[7] DI CAGNO R,SURICO R F,MINERVINI G,et al.Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J].Food Microbiology,2011,28(5):900-909.
[8] FILANNINO P,TLAIS A Z A,MOROZOVA K,et al.Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)[J].Food Chemistry,2020,317.DOI:10.1016/j.foodchem.2020.126384.
[9] CARMELA G,MARIANA T,LUCA G,et al.Exploitation of prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae[J].Food Microbiology,2019,84.DOI:10.1016/
[10] VERÓN H E,DIRISIO H D,ISLA M I,et al.Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina[J].LWT,2017,84:231-240.
[11] 中华人民共和国国家质量监督检验检疫总局. GB/T 12456—2008 食品中总酸的测定[S].北京:中国标准出版社,2008.General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China.GB/T 12456—2008Determination of total acid in food[S].Beijing:China Standards Press,2008.
[12] 曹建康. 果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2013.CAO J K.Physiological and biochemical experiment guidance for fruits and vegetables after harvest[M].Beijng:China Light Industry Press,2013.
[13] 唐思颉, 涂传海,胡文秀,等.红茶菌发酵黄浆水的体外抗氧化活性[J].食品科学,2019,40(17):1-6.TANG S J,TU C H,HU W X,et al.Antioxidant activity of fermented soy whey with Kombucha consortium[J].Food Science,2019,40(17):1-6.
[14] CHEN Y X,LIU X Y,XIAO Z,et al.Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations[J].International Journal of Biological Macromolecules,2016,91:505-509.
[15] LI X C,LIN J,GAO Y X,et al.Antioxidant activity and mechanism of Rhizoma cimicifugae[J].Chemistry Central Journal,2012,6(1):140.
[16] FLORIN B,TAKASHI K,NAOKO T,et al.The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture,Japan,with a strong ability to produce ACE-inhibitory peptides[J].Biotechnology Reports,2016,10(3):105-110.
[17] BERKER K I,GUCLU K,I·ZZET T,et al.Total antioxidant capacity assay using optimized ferricyanide/prussian blue method[J].Food Analytical Methods,2010,3(3):154-168.
[18] 黄艳.乳酸菌发酵对山楂浆品质的影响[D].泰安:山东农业大学, 2019.HUANG Y.The effect of lactic acid bacteria fermentation on the quality of hawthorn puree[D].Tai’an:Shandong Agricultural University, 2019.
[19] MARKKINEN N,LAAKSONEN O,NAHKU R,et al.Impact of lactic acid fermentation on acids,sugars,and phenolic compounds in black chokeberry and sea buckthorn juices[J].Food Chemistry,2019,286:204-215.
[20] 王文琼, 孙志勇,黄冬成,等.乳酸菌发酵对乳清蛋白蓝莓果汁体系特性的影响[J].食品与发酵工业,2020,46(13):42-48.WANG W Q,SUN Z Y,HUANG D C,et al.Effect of lactic acid bacteria fermentation on the characteristics of whey protein/blueberry juice system[J].Food and Fermentation Industries,2020,46(13):42-48.
[21] COUSIN F J,LE GUELLEC R,SCHLUSSELHUBER M,et al.Microorganisms in fermented apple beverages:Current knowledge and future directions[J].Microorganisms,2017,5(3):01-09.
[22] LAAKSONEN O,KULDJARY R,PAALEM T,et al.Impact of apple cultivar,ripening stage,fermentation type and yeast strain on phenolic composition of apple ciders[J].Food Chemistry,2017,233:29-37.
[23] 孙建霞, 张燕,胡小松,等.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009,42(3):996-1 008.SUN J X,ZHANG Y,HU X S,et al.Structural stability and degradation mechanisms of anthocyanins[J].Scientia Agricultura Sinica,2009,42(03):996-1 008.
[24] 王红梅, 蒋思睿,陶阳,等.超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢[J].食品科学,2020,41(14):72-81.WANG H M,JIANG S R,TAO Y,et al.Effect of ultrasound on microbial growth and metabolisms of various components including phenolics during fermentation of apple and strawberry juice by Lactobacillus plantarum[J].Food Science,2020,41(14):72-81.
[25] FILANNINO P,BAI Y P,DI CAGNO R,et al.Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree[J].Food Microbiology,2015,46(2015):272-279.
[26] WU C Y,LI T L,QI J,et al.Effects of lactic acid fermentation-based biotransformation on phenolic profiles,antioxidant capacity and flavor volatiles of apple juice[J].LWT,2020,122.10.1016/j.lwt.2020.109064.
[27] 李俶, 戴涛涛,程超,等.发酵对南酸枣饮料抗氧化性的影响[J].食品工业科技,2016,37(5):54-59.LI S,DAI T T,CHENG C,et al.Fermentation effects on antioxidant activity of Choerospondias axillaris beverage[J].Science and Technology of Food Industry,2016,37(5):54-59.
[28] WANG L,BEI Q,WU Y N,et al.Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp.and their bio-activities[J].Journal of Functional Foods,2017,32:149-159.
[29] 张宏志, 马艳弘,刘小莉,等.复合乳酸菌发酵蓝莓黑莓混合汁过程中的品质变化[J].现代食品科技,2019,35(10):85-91;212.ZHANG H Z,MA Y H,LIU X L,et al.Quality changes during the fermentation of blueberry and blackberry juice mixture by composite lactic acid bacteria[J].Modern Food Science and Technology,2019,35(10):85-91;212.
[30] 杨立启. 益生菌发酵柑橘全果汁中抗氧化活性和挥发性物质研究[D].杭州:浙江工业大学,2019.YANG L Q.Changes in antioxidant activity and volatile compounds during the probiotic fermentation of citrus juice[D].Hangzhou:Zhejiang University of Technology,2019.
[31] 钱籽霖. 乳酸菌发酵拐枣汁工艺优化及抗氧化活性评价[D].重庆:西南大学,2019.QIAN Z L.Process optimization and antioxidant activity evaluation of Hovenia dulcis fruit juice fermented by Lactobacillus[D].Chongqing:Southwest University,2019.
[32] KWAK E,MA Y K,TCHABO W,et al.Effect of Lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry,2018,250:148-154.
[33] VINUSHA K S,DEEPIKA K,JOHNSON T S,et al.Proteomic studies on lactic acid bacteria:A review[J].Biochemistry and Biophysics Reports,2018,14:140-148.
[1] 冯艳钰, 臧延青. 三种小麦麸皮总黄酮的体外抗氧化活性[J]. 食品与发酵工业, 2021, 47(9): 16-24.
[2] 赵雨, 郭建华, 张春枝. 蜡状芽孢杆菌ZY12产磷脂酶D的影响因素[J]. 食品与发酵工业, 2021, 47(9): 57-62.
[3] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[4] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[5] 王伟佳, 刘爱国, 廖振宇, 刘立增, 孙丽婷, 杨红, 刘蕊, 刘长旭, 李雨轩. 发酵乳中内源性苯甲酸产生的影响因素[J]. 食品与发酵工业, 2021, 47(9): 168-173.
[6] 黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[7] 鲁朝凤, 黄佳琦, 黄勇桦, 杨士花, 陈壁, 杨明静, 李永强. 青稞膳食纤维和多酚对肠道微生物的协同调节作用[J]. 食品与发酵工业, 2021, 47(8): 6-13.
[8] 赵帅东, 刘婷, 季旭, 杨梓璐, 尹轩威, 施文正, 汪立平, 宁喜斌. 利用外源蛋白酶和曲霉菌YL001加速沙丁鱼鱼露的发酵[J]. 食品与发酵工业, 2021, 47(8): 14-20.
[9] 牛娜娜, 沙如意, 杨陈铭, 王珍珍, 茹语婷, 戴静, 韩洪庚, 张黎明, 毛建卫. 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021, 47(8): 67-75.
[10] 唐富豪, 滕建文, 韦保耀, 黄丽, 夏宁, 覃超. 基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J]. 食品与发酵工业, 2021, 47(8): 128-133.
[11] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[12] 李丽, 杨云丽, 杨小凡, 何伟, 袁恺, 朱威宇, 彭超, 何一凡, 董银卯, 周卫强. 液体发酵生产灵芝三萜酸的过程调控研究进展[J]. 食品与发酵工业, 2021, 47(8): 304-312.
[13] 刘景阳, 刘云鹏, 徐庆阳. 谷氨酸全营养流加发酵新工艺[J]. 食品与发酵工业, 2021, 47(7): 14-20.
[14] 高宇豪, 吴勇杰, 朱亚鑫, 付静, 徐建国, 王松涛, 徐国强, 张晓梅, 史劲松, 许正宏. 产谷胱甘肽毕赤酵母工程菌的构建及能量调控[J]. 食品与发酵工业, 2021, 47(7): 21-26.
[15] 邓祥宜, 李继伟, 何立超, 张原源, 黄国威, 鲍晓龙, 邱朝坤. 宣恩火腿发酵过程中表面微生物群落演替规律[J]. 食品与发酵工业, 2021, 47(7): 34-42.
[1] PENG Zhi-fu et all . Comparison of odor-active compounds in distillates of five grains between first time and second time distillation using AEDA[J]. Food and Fermentation Industries, 2017, 43(11): 1 -8 .
[2] WAN Qing-hui et al . Effects of two kinds of accumulated grains on fermentation characteristics and aroma quality of sesame-flavor liquor[J]. Food and Fermentation Industries, 2017, 43(11): 9 -15 .
[3] BAN Jia et al . Use of molasses for DHA production by Schizochytrium sp.[J]. Food and Fermentation Industries, 2017, 43(11): 39 -43 .
[4] JIA Ya-nan et al. The Inhibitionofα-glucosidaseand Antioxidant Activityof Endophyte Metaboliteisolated from Mulberry[J]. Food and Fermentation Industries, 2017, 43(11): 132 .
[5] YANG Zhuo et al. Genesequencing andtraditionalmicrobialcultureforthedetectionof aerogeninswelledpacking soy sauce[J]. Food and Fermentation Industries, 2017, 43(11): 197 .
[6] WANG Jun et al. Screening methodof37 foodadditivesinfruitcansby UPLC-Q/TOF[J]. Food and Fermentation Industries, 2017, 43(11): 212 .
[7] CAI Jian. Determinationoffolicacidinsportsdrinkby UPLC-MS/MS[J]. Food and Fermentation Industries, 2017, 43(11): 220 .
[8] ZOU Yu-feng et al. Review onresearchprogressanddevelopmentofgel-typemeat productsprocessing technology[J]. Food and Fermentation Industries, 2017, 43(11): 232 .
[9] . Determination and Property Research on Main Starter Bacteria of Yogurt to Induce Postacidification[J]. Food and Fermentation Industries, 2002, 28(4): 24 .
[10] . Test Study on Extruded Maize without Germ Used as Beer Adjunct[J]. Food and Fermentation Industries, 2002, 28(5): 35 .
Full text



版权所有 © 《食品与发酵工业》编辑部
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持