为筛选适于燕麦发酵且高稳定活性的益生菌菌株,检测燕麦发酵饮料贮藏期内乳酸菌的存活率及产品稳定性,该研究采用气相色谱-质谱联用顶空固相微萃取技术分析燕麦发酵过程中产生的挥发性化合物。结果表明,6种乳酸菌中筛选得到的植物乳植杆菌ZJ316在燕麦发酵饮料中存活率高且弱后酸化。燕麦发酵过程中检测出酸类、醇类、醛类、碳氢化合物、酮类等50种化合物。采用主成分分析法分析燕麦不同发酵时间下挥发性成分发生变化,可产生辛醛、2,3-丁二酮、壬醇等令人愉悦的挥发性物质。室温贮藏条件下,燕麦发酵饮料保质期可达4个月,感官品质良好,植物乳植杆菌ZJ316应用于燕麦发酵饮料可以提高产品的稳定性及风味。
This study aimed to screen probiotic strains with high viability and stability for oat fermentation, and to evaluate the survival rate of lactic acid bacteria and product stability during storage of fermented oat beverages.Volatile compounds generated during oat fermentation were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Results showed that Lactiplantibacillus plantarum ZJ316 exhibited the highest survival rate and weak post-acidification in fermented oat beverages among six lactic acid bacteria strains.Fifty volatile compounds, including acids, alcohols, aldehydes, hydrocarbons and ketones were identified during fermentation.Principal component analysis revealed dynamic changes in volatile profiles across fermentation stages with notable production of pleasant aroma compounds such as octanal, 2,3-butanedione, and nonanol.The fermented oat beverage maintained favorable sensory quality over a 4-month shelf life at room temperature.The application of Lactiplantibacillus plantarum enhanced both the stability and flavor profile of fermented oat beverages.
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