食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 117 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017430

生产与科研经验

乳酸菌发酵对桑葚浆品质及抑菌性能的影响

  • 苏能能 ,
  • 关倩倩 ,
  • 彭珍 ,
  • 肖阳生 ,
  • 于红 ,
  • 程浩 ,
  • 熊涛
展开
  • (南昌大学 食品学院,食品科学与技术国家重点实验,江西 南昌,330031)
硕士(熊涛教授为通讯作者,E-mail:xiongtao0907@163.com)。

收稿日期: 2018-03-31

  网络出版日期: 2018-10-30

基金资助

国家重点研发计划(2017YFD0400705-2);2016年江西省蔬菜产业技术体系岗位专家项目(JXARS-06);江西省重点研发计划(20165ABC8004)

收起

Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree

  • SU Neng-neng ,
  • GUAN Qian-qian ,
  • PENG Zhen ,
  • XIAO Yang-sheng ,
  • YU Hong ,
  • CHENG Hao ,
  • XIONG Tao
Expand
  • (Nanchang University, College of Food Science, State Key Laboratory of Food Science and Technology, Nanchang 330031, China)

Received date: 2018-03-31

  Online published: 2018-10-30

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摘要

以乳酸菌发酵桑葚浆为研究对象,分析发酵前后桑葚浆理化指标、香气成分及抑菌性能的变化。结果表明:植物乳杆菌NCU137在桑葚浆中有很强的适应性,发酵60 h仍能保持1010 CFU/mL,产生乳酸16.73 g/L;与鲜果相比,pH值、果糖、葡萄糖均下降显著,蔗糖除外;经发酵作用,桑葚游离氨基酸由88.10 mg/100 g下降19.12 mg/100 g,除蛋氨酸、谷氨酸外其他均变化显著;采用气相色谱-质谱联用技术对桑葚的香气成分分析,鉴定出酯类(23种)、醇类(10种)、烯酸类(8种)和其他类(4种)4大类,16种参与代谢消失,出现20种新香气成分,改变且丰富了香气组成及种类。此外,通过发酵,果浆的抑菌性能显著提高。总之,乳酸菌发酵对桑葚品质和抑菌性能影响显著,为开发健康桑葚产品提供理论参考。

关键词： 桑葚; 乳酸菌; 发酵; 香气成分; 抑菌性

本文引用格式

苏能能 , 关倩倩 , 彭珍 , 肖阳生 , 于红 , 程浩 , 熊涛 . 乳酸菌发酵对桑葚浆品质及抑菌性能的影响[J]. 食品与发酵工业, 2018 , 44(9) : 117 -124 . DOI: 10.13995/j.cnki.11-1802/ts.017430

Abstract

The physicochemical property, volatile components and antibacterial properties in mulberry fermented by Lactobacillus plantarum NCU137 were determined. Results showed that Lactobacillus plantarum NCU137 were well adapted to the mulberry pulp. Its counts could still remained 1010 CFU/mL and produced 16.73 g/L lactic acid after fermentation for 60 h. The pH value and sugars content significantly decreased compared with the blank samples (except sucrose). Free amino acids declined from 88.10 mg/100 g to 19.12 mg/100 g, except for methionine and glutamate. In addition, aroma components were detected and classified into 4 groups including esters (23), alcohols (10), olefine acids (8) and other classes (4) by gas chromatography coupled with mass spectrometry, wherein 16 species disintegrated and 20 species appeared in the metabolism of lactic acid bacteria. The variety and proportion of volatile components improved mulberry via fermentation. Moreover, the antibacterial properties of fermented mulberry were significantly increased due to metabolism of lactic acid bacteria. In conclusion, the metabolism of lactic acid bacteria has important influence on the physicochemical properties of mulberry, and these results can provide some reference and theoretical basis for mulberry production in the future.

Key words： mulberry; lactic acid bacteria; fermentation; aroma components; antibacterial properties

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