为探究植物乳植杆菌(Lactiplantibacillus plantarum)发酵枣汁过程中酚酸变化规律及酚酸胁迫对L.plantarum细胞生理的影响,该文对枣汁发酵过程中游离态酚酸进行监测,分析其与L.plantarum生长能力之间的相关性。同时,添加不同浓度的对羟基苯甲酸(p-hydroxybenzoic acid, PHBA)、阿魏酸(ferulic acid, FA)及PHBA+FA混合液对L.plantarum的细胞形态和酶活性进行了研究。结果表明:发酵48 h过程中,游离态酚酸总量显著降低。与对照组相比,没食子酸和肉桂酸含量显著增加,原儿茶酸、绿原酸和对羟基苯甲酸含量显著降低。酚酸胁迫结果表明,PHBA质量浓度为2.5 g/L时,植物乳植杆菌的活菌数、不饱和脂肪酸比例和H+-ATPase活性较对照组均下降,β-葡萄糖苷酶活性显著增加(P<0.05)。且2.5 g/L PHBA胁迫对L.plantarum的细胞形态和细胞膜损伤影响显著。因此,酚酸对L.plantarum的生长可能具有双向调节作用,为富含酚类物质的果蔬发酵产品的品质改善提供理论依据。
In order to investigate the changes of phenolic acid during fermentation of jujube juice by Lactiplantibacillus plantarum CICC 20022 and the effect of phenolic acid stress on the cell physiology of L.plantarum, this paper monitored the free phenolic acid during the fermentation process of jujube juice and analyzed the correlation between it and the growth ability of L.plantarum.Meanwhile, the cell morphology and enzyme activities of L.plantarum were studied by adding different concentrations of p-hydroxybenzoic acid (PHBA), ferulic acid (FA) and PHBA+FA mixture.The results showed that the total amount of free phenolic acid decreased significantly during 48 h fermentation.Compared with the control, the contents of gallic acid and cinnamic acid were significantly increased, the contents of protocatechuic acid, chlorogenic and PHBA were significantly decreased.At the same time, the results of phenolic acid stress showed that the number of viable bacteria, the proportion of unsaturated fatty acids and the activity of H+-ATPase were decreased compared with the control when the mass concentration of PHBA was 2.5 g/L, and the activity of β-glucoside was significantly increased (P<0.05).Moreover, 2.5 g/L PHBA stress had a significant effect on cell morphology and cell membrane damage of L.plantarum.Therefore, phenolic acid could have a bidirectional regulatory effect on the growth of L.plantarum, which providing a theoretical basis for improving the quality of fermented fruits and vegetables enriched with polyphenol compounds.
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