食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 403 - 411

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041738

乳酸菌酵母菌混合发酵果蔬汁对产品风味的影响

  • 犹然 ,
  • 贾晓珂 ,
  • 郑萌萌 ,
  • 蒋叶繁 ,
  • 杨煜博 ,
  • 赵延礼 ,
  • 李妍 ,
  • 何红鹏
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  • 1(天津科技大学 生物工程学院,天津,300457)
    2(工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津,300457)
第一作者:本科生(何红鹏副教授为通信作者,E-mail:hehongpeng@tust.edu.cn)

收稿日期: 2024-11-29

  修回日期: 2025-03-05

  网络出版日期: 2025-11-03

基金资助

天津市大学生创新训练项目(202410057177);国家重点研发计划资助项目(2018YFA0901702)

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Influence of mixed fermentation with lactic acid bacteria and yeasts on flavor of fruit and vegetable juice

  • YOU Ran ,
  • JIA Xiaoke ,
  • ZHENG Mengmeng ,
  • JIANG Yefan ,
  • YANG Yubo ,
  • ZHAO Yanli ,
  • LI Yan ,
  • HE Hongpeng
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  • 1(College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Key Laboratory of Industrial Microbiology of Tianjin, Tianjin 300457, China)

Received date: 2024-11-29

  Revised date: 2025-03-05

  Online published: 2025-11-03

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摘要

乳酸菌和酵母菌是食品发酵中常用微生物,可以改善食品风味、延长保质期、促进人体健康。蔬菜水果富含维生素、矿物质和膳食纤维,是制备发酵饮料的常用基质。该文对不同组合混菌发酵果蔬汁产生的风味物质和乳酸菌-酵母菌相互作用进行分析和总结,发现相比单菌发酵,混菌发酵可以产生更为丰富的风味物质,提高发酵果蔬汁的品质。在发酵过程中,乳酸菌和酵母菌通过协同、竞争、拮抗等方式相互调节,提高发酵效率,显著影响果蔬汁的感官特征。该文总结乳酸菌及酵母菌混合发酵影响果蔬汁风味物质的研究进展,为新型果蔬饮料的开发提供思路。

关键词： 乳酸菌; 酵母菌; 发酵; 果蔬汁; 风味物质; 相互作用

本文引用格式

犹然 , 贾晓珂 , 郑萌萌 , 蒋叶繁 , 杨煜博 , 赵延礼 , 李妍 , 何红鹏 . 乳酸菌酵母菌混合发酵果蔬汁对产品风味的影响[J]. 食品与发酵工业, 2025 , 51(19) : 403 -411 . DOI: 10.13995/j.cnki.11-1802/ts.041738

Abstract

Lactic acid bacteria (LAB) and yeasts are commonly used microorganisms in food fermentation, which could improve food flavor, extend shelf life, and promote human health.Vegetables and fruits are rich in vitamins, minerals, and dietary fiber.Therefore, they are usually used as substrates for fermenting beverages.This paper describes the flavor substances produced via mixed fermentation of fruit and vegetable juices with different combinations of LAB and yeasts.Furthermore, the paper discusses the various interactions between LAB and yeasts during fermentation.Compared with single bacterial fermentation, mixed fermentation normally produces more diverse flavor compounds and improves the quality of fermented fruit and vegetable juice.In the process of fermentation, LAB and yeasts regulate each other through cooperation, competition, or antagonism whereby they improve the fermentation efficiency and significantly affect the sensory characteristics of fruit and vegetable juice.Herein, the review summarizes the recent progress on the influence of mixed fermentation with lactic acid bacteria and yeast on the production of flavor compounds in fruit and vegetable juice.This paper would inspire new ideas for the development of novel fruit and vegetable beverages.

Key words： lactic acid bacteria; yeast; fermentation; fruit and vegetable juice; flavor compound; interaction

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