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食品与发酵工业  2021, Vol. 47 Issue (16): 300-307    DOI: 10.13995/j.cnki.11-1802/ts.027995
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植物乳杆菌发酵对果汁品质的影响研究概述
赵沁雨1, 兰天1, 袁取予1, 高晨旭1, 鲍诗晗1, 王家琪1, 孙翔宇2, 马婷婷1,2*
1(西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100)
2(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
Research progress on the effect of Lactobacillus plantarum fermentation on juice quality
ZHAO Qinyu1, LAN Tian1, YUAN Quyu1, GAO Chenxu1, BAO Shihan1, WANG Jiaqi1, SUN Xiangyu1, MA Tingting1,2*
1(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
2(College of Enology, Northwest A & F University, Yangling 712100, China)
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摘要 “益生菌发酵果蔬汁”是果蔬汁产业的未来发展方向之一。果汁营养丰富,是非常有前途的益生菌载体。植物乳杆菌作为安全且普遍适用的益生菌,在果汁基质中可以大量生存繁殖,并对果汁性质产生独特影响。该文介绍了植物乳杆菌作为益生菌在不同果汁中的生长代谢活性,简述了植物乳杆菌发酵对不同果汁理化性质、营养与功能特性、感官品质的影响以及植物乳杆菌发酵果汁对人体健康的积极作用。利用植物乳杆菌发酵果汁,可以延长其货架期,显著提升其抗氧化能力,多方面改善其综合品质,同时兼具多种益生特性。益生菌发酵果汁是极具发展潜力的创新型食品,具有极佳的营养、功能价值与广阔的市场前景,该文可为益生菌发酵果汁的研究提供参考并为其高值化加工提供理论依据。
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赵沁雨
兰天
袁取予
高晨旭
鲍诗晗
王家琪
孙翔宇
马婷婷
关键词:  果汁  植物乳杆菌  发酵  理化性质  抗氧化能力  益生特性    
Abstract: Probiotics fermented fruit and vegetable juice is one of the future development directions of the fruit and vegetable juice industry. Fruit juice is rich in nutrients and is a very promising carrier of probiotics. As a safe and universally applicable probiotic, Lactobacillus plantarum can survive and multiply in large quantities in the juice matrix, and has a unique impact on the properties of fruit juice. This paper reviews the growth and metabolic activities of L. plantarum as a probiotic in different fruit juices and the effects of L. plantarum fermentation on the physicochemical properties, nutritional and functional properties, sensory qualities of different fruit juices, as well as the positive effects of L. plantarum fermentation on human health. Using L. plantarum fermentation can extend the shelf life of juice, significantly enhance its antioxidant capacity, improve its comprehensive quality in many ways, and have multiple probiotic properties at the same time. Probiotic fermented juice is an innovative food with great development potential. It has excellent nutrition, functional value and broad market prospects. This review is expected to provide a reference for the research of probiotic fermented juice and provide a theoretical basis for its high-value processing.
Key words:  fruit juice    Lactobacillus plantarum    fermentation    physicochemical properties    antioxidant capacity    probiotic properties
收稿日期:  2021-05-13      修回日期:  2021-05-23                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 大学生科研创新项目(S202010712582)
作者简介:  本科生(马婷婷副教授为通讯作者,E-mail:matingting@nwafu.edu.cn)
引用本文:    
赵沁雨,兰天,袁取予,等. 植物乳杆菌发酵对果汁品质的影响研究概述[J]. 食品与发酵工业, 2021, 47(16): 300-307.
ZHAO Qinyu,LAN Tian,YUAN Quyu,et al. Research progress on the effect of Lactobacillus plantarum fermentation on juice quality[J]. Food and Fermentation Industries, 2021, 47(16): 300-307.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027995  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/300
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