食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 180 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043571

研究报告

鼠李糖乳酪杆菌与嗜酸乳杆菌发酵后南瓜汁中糖组分的变化及差异

  • 李文雅 ,
  • 陈中 ,
  • 刘秉杰 ,
  • 杨李益
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  • 1(华南理工大学 食品科学与工程学院,广东 广州,510641)
    2(东莞石龙津威食品饮料有限公司,广东 东莞,523320)
    3(广州达桥食品设备有限公司,广东 广州,510641)
第一作者:硕士研究生(陈中副教授为通信作者,E-mail:chzhong@scut.edu.cn)

收稿日期: 2025-06-13

  修回日期: 2025-07-24

  网络出版日期: 2025-12-25

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Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus

  • LI Wenya ,
  • CHEN Zhong ,
  • LIU Bingjie ,
  • YANG Liyi
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  • 1(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
    2(Dongguan Shilong Jinwei Beverage & Food Co.Ltd., Dongguan 523320, China)
    3(Guangzhou Daqiao Food Facility Co.Ltd., Guangzhou 510641, China)

Received date: 2025-06-13

  Revised date: 2025-07-24

  Online published: 2025-12-25

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摘要

以南瓜汁为发酵原料,探究鼠李糖乳酪杆菌(Lacticaseibacillus rhamnosus,LR)和嗜酸乳杆菌(Lactobacillus acidophilus,LA)发酵对南瓜多糖结构特性的差异化调控机制。采用3,5-二硝基水杨酸比色法测定还原糖含量,结合离子色谱技术和高效凝胶渗透色谱解析多糖的糖组分及分子质量分布,系统分析2种菌株的代谢特性。LR对单糖的利用效率显著优于LA,葡萄糖利用率分别为98.89%和58.40%,果糖利用率分别为98.71%和52.24%,甘露糖利用率分别为91.42%和29.54%。LA对大分子多糖(＞500 kDa)降解能力更强,发酵末期生成小分子片段(8~18 kDa)占比达30%。LR在发酵初期(0~4 h)合成大分子胞外多糖(5 100~5 700 kDa),而LA同期降解大分子多糖(＞1 100 kDa)至100~500 kDa区间(占比74%)。LR和LA通过特异性代谢途径定向调控南瓜多糖结构,研究结果可为开发功能型发酵南瓜制品提供理论依据。

关键词： 南瓜多糖; 乳酸菌; 发酵; 糖代谢; 菌株特异性

本文引用格式

李文雅 , 陈中 , 刘秉杰 , 杨李益 . 鼠李糖乳酪杆菌与嗜酸乳杆菌发酵后南瓜汁中糖组分的变化及差异[J]. 食品与发酵工业, 2025 , 51(23) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.043571

Abstract

Using pumpkin juice as the fermentation raw material, to explore the differential regulatory mechanisms of Lacticaseibacillus rhamnosus (LR) and Lactobacillus acidophilus (LA) fermentation on the structural characteristics of pumpkin polysaccharides.The reducing sugar content was determined by the 3,5-dinitrosalicylic acid colorimetric method, and the sugar components and molecular weight distribution of the polysaccharides were analyzed by ion chromatography and high-performance gel permeation chromatography. The metabolic characteristics of the two strains were systematically analyzed.LR exhibited significantly better utilization efficiency of monosaccharides than LA, with glucose utilization rates of 98.89% and 58.40%, fructose utilization rates of 98.71% and 52.24%, and mannose utilization rates of 91.42% and 29.54%, respectively.LA had a stronger degradation ability towards macromolecular polysaccharides (>500 kDa), with small molecular fragments (8-18 kDa) accounting for 30% of the total at the end of fermentation.LR synthesized macromolecular extracellular polysaccharides (5 100-5 700 kDa) during the initial fermentation stage (0-4 h), while LA degraded macromolecular polysaccharides (>1 100 kDa) to the range of 100-500 kDa (accounting for 74%).LR and LA regulate the structure of pumpkin polysaccharides through specific metabolic pathways.The research results provide a theoretical basis for the development of functional fermented pumpkin products.

Key words： pumpkin polysaccharides; lactic acid bacteria; fermentation; glycolysis; strain-specificity

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