食品与发酵工业 >

2022 , Vol. 48 >Issue 17: 136 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032010

研究报告

基于分子感官和稳定性评价戊糖乳杆菌AB-8对薏仁米的发酵过程

  • 陈乐乐 ,
  • 史海波 ,
  • 申芳嫡 ,
  • 吴隽恺
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  • 1(宁波职业技术学院 化学工程学院,浙江 宁波,315800)
    2(宁波大学 食品与药学学院,浙江 宁波,315800)
第一作者:博士研究生,讲师(通信作者,E-mail:jyfzgghwdxpj@163.com)

收稿日期: 2022-04-17

  修回日期: 2022-05-05

  网络出版日期: 2022-10-01

基金资助

浙江省高校国内访问工程师“校企合作项目”(FG2020046)

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Evaluation of Lactobacillus pentosus AB-8 fermented coix seed based on molecular sensory and stability test

  • CHEN Lele ,
  • SHI Haibo ,
  • SHEN Fangdi ,
  • WU Junkai
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  • 1(School of chemical Engineering, Ningbo Polytechnic, Ningbo 315800, China)
    2(College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China)

Received date: 2022-04-17

  Revised date: 2022-05-05

  Online published: 2022-10-01

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摘要

运用分子感官科学、人工感官评价和稳定性测试,并结合多元统计方法分析薏仁米接种戊糖乳杆菌(Lactobacillus pentosus)AB-8的发酵过程中有机酸、游离氨基酸和挥发性风味化合物的变化。结果表明,接种戊糖乳杆菌AB-8发酵48 h后薏仁米中有机酸含量从380.98 mg/L增加至5 440.37 mg/L,尤其乳酸含量的变化最显著,其发酵48 h后可达3 412.67 mg/L,占整个有机酸含量的62.73%。发酵48 h后薏仁米中总氨基酸含量和必需氨基酸含量分别比未发酵增加了3.72倍和5倍。接种戊糖乳杆菌AB-8发酵还会增加薏仁米挥发性风味化合物的种类和含量。人工感官评定结果表明,发酵48 h的薏仁米的滋味以酸味、甜味和鲜味为主,而香气则以果香和花香最为突出。此外,发酵还可以增加薏仁米的稳定性,其ζ电位绝对值从9.16 mV显著减小至1.13 mV,而粒径则从1 020 nm增加至5 116 nm。该研究为薏仁米发酵工艺提供理论依据和数据参考。

关键词： 薏仁米; 发酵; 分子感官; 稳定性; 戊糖乳杆菌

本文引用格式

陈乐乐 , 史海波 , 申芳嫡 , 吴隽恺 . 基于分子感官和稳定性评价戊糖乳杆菌AB-8对薏仁米的发酵过程[J]. 食品与发酵工业, 2022 , 48(17) : 136 -142 . DOI: 10.13995/j.cnki.11-1802/ts.032010

Abstract

To analyze the changes of organic acids, free amino acids and volatile flavor compounds during the fermentation of coix seed inoculated with Lactobacillus pentosus AB-8, the molecular sensory science, artificial sensory evaluation, stability testing and multivariate statistical analysis were used. Results showed that after fermentation with L. pentosus AB-8 for 48 h, the contents of organic acids in coix seed increased from 380.98 mg/L to 5 440.37 mg/L. The contents of lactic acid changed significantly, reaching 3 412.67 mg/L, accounting for 62.73% of the total organic acids. The contents of total amino acids and essential amino acids of coix seed increased by 3.72 times and 5 times, respectively, compared with control. The kinds and contents of volatile flavor compounds in coix seed also increased after fermentation. The results of artificial sensory evaluation showed that the sour, sweet and umami were the main taste in coix seed fermentation with 48 h, while fruit and flower aromas were the most prominent aromas. In addition, the stability of coix seed increased, the absolute value of its zeta potential significantly reduced from 9.16 mV to 1.13 mV, and the particle size increased from 1 020 nm to 5 116 nm after fermentation. This research provides theoretical basis and data reference for the fermentation technology of coix seed.

Key words： coix seed; fermentation; molecular sensory; stability; Lactobacillus pentosus

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