螺旋藻是一种营养丰富的微藻,但其强烈的藻腥味和苦涩口感严重制约了食品领域的应用。为开发螺旋藻的高品质发酵产品,该研究采用从传统食品来源筛选的马克思克鲁维酵母(Kluyveromyces marxianus)与植物乳植杆菌(Lactiplantibacillus plantarum)菌株组合,采用顺序发酵的方式系统评估发酵过程中菌株生长、理化指标、抗氧化活性与风味特征的协同变化。结果表明,酵母在前期有效破解藻体结构并实现基质预酸化,乳杆菌后续生长旺盛。顺序发酵48 h后,体系pH值显著降至3.45,活菌数均超过8.20 lg CFU/mL。发酵显著提升了螺旋藻的抗氧化活性,其中KCL6组表现最优,DPPH自由基与ABTS阳离子自由基清除率分别提升至86.33%和80.78%,总酚与总黄酮含量分别提升85.37%和206.75%。感官评价结果显示,发酵产品整体可接受度最高提升389.36%,藻腥味与苦涩味被有效抑制。风味分析表明,发酵后醛类、酚类及烷烃类等不良气味物质显著减少,而乙酸苯乙酯、苯乙醇等果香与花香类物质大量积累,KCL6组总挥发性物质含量较对照组提高了114.67%。该研究证实酵母-乳杆菌顺序发酵能协同改善螺旋藻风味品质并增强其抗氧化功能,为螺旋藻的高值化深加工提供了可靠的技术路径与理论支撑。
Spirulina has high nutritional value, but its intense fishy odor and bitter taste greatly limit food applications.This study developed a high-quality fermented Spirulina product using selected strains of Kluyveromyces marxianus and Lactiplantibacillus plantarum from traditional food sources.A sequential fermentation strategy was applied to systematically evaluate changes in microbial growth, physicochemical properties, antioxidant activity, and flavor profile.Results showed that K.marxianus effectively disrupted algal cell structure and pre-acidified the matrix in the first 24 hours.Subsequently, L.plantarum showed vigorous growth.After 48 hours of sequential fermentation, the pH dropped significantly to 3.45, and viable lactic acid bacteria counts exceeded 8.20 lg CFU/mL.Fermentation markedly enhanced antioxidant activity, with the KCL6 group performing best.DPPH free radical and ABTS cationic radical scavenging rates reached 86.33% and 80.78%, respectively.Total phenolic and flavonoid contents increased by up to 85.37% and over 206.75% respectively.Sensory evaluation indicated that overall acceptability improved by up to 389.36%, with effective suppression of fishy and bitter notes.Flavor analysis revealed a significant reduction in aldehydes, phenols, and alkanes while pleasant esters such as phenethyl acetate and phenethyl alcohol accumulated substantially.The KCL6 group exhibited a 114.67% increase in total volatile compounds compared to control samples.This study demonstrated that sequential yeast-lactic acid bacteria fermentation synergistically improved the flavor and antioxidant properties of Spirulina, providing a reliable technical and theoretical basis for its high-value processing.
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