食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 174 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044180

研究报告

产γ-氨基丁酸植物乳植杆菌对番木瓜发酵汁品质和风味的影响

  • 辛明 ,
  • 张可欣 ,
  • 孙宇 ,
  • 欧海英 ,
  • 冯锦清 ,
  • 李天宇 ,
  • 叶冬青 ,
  • 唐雅园 ,
  • 李昌宝
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  • 1(广西壮族自治区农业科学院农产品加工研究所,广西 南宁,530007)
    2(广西果蔬贮藏与加工新技术重点实验室,广西 南宁,530007)
第一作者:硕士,正高级工程师(李昌宝研究员为通信作者,E-mail:lichangbao008@163.com)

收稿日期: 2025-08-13

  修回日期: 2025-11-21

  网络出版日期: 2026-07-31

基金资助

国家重点研发计划项目(2024YFD1600304);广西重点研发计划项目(桂科AB23075205);广西科技重大专项项目(桂科AA24206019);“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202515);广西农业科学院基本科研业务费项目(桂农科2021YT116,桂农科2020YM41,桂农科2021 JM25,桂农科2022 JM72,桂农科2021YT111,桂农科2024YP092)

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Effect of Lactiplantibacillus plantarum producing γ-aminobutyric acid on flavor and quality of papaya fermented juice

  • XIN Ming ,
  • ZHANG Kexin ,
  • SUN Yu ,
  • OU Haiying ,
  • FENG Jinqing ,
  • LI Tianyu ,
  • YE Dongqing ,
  • TANG Yayuan ,
  • LI Changbao
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  • 1(Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
    2(Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China)

Received date: 2025-08-13

  Revised date: 2025-11-21

  Online published: 2026-07-31

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摘要

为改善番木瓜发酵汁风味和品质,以产γ-氨基丁酸的植物乳植杆菌LM2、LS2、LN3分别接种发酵番木瓜汁,对4组样品的pH、总酸、还原糖、类胡萝卜素、总酚、γ-氨基丁酸、有机酸、抗氧化能力、挥发性风味物质和感官评价进行检测分析。结果表明,发酵后,总酸、总酚、γ-氨基丁酸、有机酸含量增加,抗氧化能力增强,同时挥发性风味物质种类数增加,能改善饮品的风味。其中,LS2组番木瓜发酵汁的总酸含量为5.83 g/L,γ-氨基丁酸含量为1.30 g/L,有机酸总量为3.87 mg/g,感官评价总分87.5分,DPPH自由基和ABTS阳离子自由基的清除率分别为91.38%、88.71%,在发酵样品中均为最高。此外,LS2组番木瓜发酵汁的挥发性风味物质种类丰富,共检测出51种挥发性物质,以醇类和酯类为主,关键风味物质芳樟醇、异硫氰酸苄酯含量分别为520.16、151.78 μg/g,较好地保留了番木瓜的特征香气成分。以上结果说明植物乳植杆菌LS2接种发酵能够提高番木瓜发酵汁的γ-氨基丁酸含量,改善其风味及品质。该研究结果为开发富含γ-氨基丁酸的番木瓜发酵汁提供了技术支撑。

关键词： 植物乳植杆菌; γ-氨基丁酸; 番木瓜; 风味; 品质

本文引用格式

辛明 , 张可欣 , 孙宇 , 欧海英 , 冯锦清 , 李天宇 , 叶冬青 , 唐雅园 , 李昌宝 . 产γ-氨基丁酸植物乳植杆菌对番木瓜发酵汁品质和风味的影响[J]. 食品与发酵工业, 2026 , 52(13) : 174 -183 . DOI: 10.13995/j.cnki.11-1802/ts.044180

Abstract

To improve the flavor and quality of papaya fermented juice, Lactiplantibacillus plantarum LM2, LS2, and LN3 producing γ-aminobutyric acid (GABA) were individually inoculated into papaya juice.Four groups of samples were tested and analyzed for pH, total acid, reducing sugar, carotenoids, total phenols, GABA, organic acids, antioxidant capacity, volatile flavor compounds, and sensory evaluation.Results showed that compared with the control group, fermentation significantly increased the contents of total acid, total phenols, GABA, and organic acid, enhanced antioxidant capacity, and increased the number of volatile flavor compound species, all of which collectively improved the flavor of beverage.Notably, among the three fermented groups, the LS2-inoculated papaya juice exhibited the highest values in all key indices:total acid content reached 5.83 g/L, GABA content was 1.30 mg/L, total organic acid content was 3.87 mg/g, and the sensory evaluation score was 87.5.Additionally, its scavenging rates for DPPH free radicals and ABTS cationic radicals were 91.38% and 88.71%, respectively, which were the highest among all fermented groups.Furthermore, the LS2-inoculated papaya juice contained a rich variety of volatile flavor compounds, with 51 species detected in total, mainly alcohols and esters.Specifically, the contents of key flavor compounds (linalool and benzyl isothiocyanate) were 520.16 μg/g and 151.78 μg/g, respectively, effectively retaining the characteristic aroma components of papaya.In conclusion, fermentation with Lactiplantibacillus plantarum LS2 could significantly increase the GABA content of papaya fermented juice while improving its flavor and overall quality.This study provides technical support for the development of GABA-enriched papaya fermented juice products.

Key words： Lactiplantibacillus plantarum; γ-aminobutyric acid; Carica papaya L.; flavor; quality

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