酵母菌与不同乳酸杆菌复合发酵对野木瓜酵素品质的影响OA
Effect of Co-fermentation of Yeast with Different Lactobacillus Species on the Quality of Stauntonia chinensis Ferment
为探究不同乳酸杆菌强化发酵对野木瓜酵素品质的影响,本研究以新鲜野木瓜果浆为原料,采用罗伊氏乳杆菌(LRL)、鼠李糖乳杆菌(LRT)、植物乳杆菌(LPZ)、嗜酸乳杆菌(LAS)与酵母菌进行复合发酵,分析发酵过程中的常规理化指标、功效成分、抗氧化活性及风味物质的变化.结果表明:随发酵进行,不同发酵体系中总酸含量逐渐增加,而pH、可溶性固形物和三萜含量逐步下降,总酚含量则先降低后升高.发酵至 15 d时,LRT发酵体系中三萜含量最高,为 5.57 mg/100 mL,LAS发酵体系中多酚含量最高,为 4.27 mg/mL.此外,DPPH自由基清除能力和SOD酶活性在LRT体系中最高,而羟自由基抑制率在LRL体系中最高.通过GC-MS结合OAV法分析,发现除LRL发酵体系外,酯类的种类和含量在其他 3种体系中均增加.其中,LRT发酵体系中检测到 87种挥发性成分,主要为酯类(168.45 mg/L)和醇类(151.60 mg/L),OAV≥1的挥发性物质共 30种,主要关键风味物质为异丁酸乙酯、癸酸乙酯、苯乙醇、壬醛.主成分分析(PCA)表明,复合菌种制备的野木瓜酵素与未发酵的野木瓜挥发性成分的种类和含量相差较大,丰富了野木瓜挥发性成分组成,且LRT发酵体系风味最为丰富.综上所述,酵母菌与不同乳酸杆菌复合发酵对野木瓜酵素的品质有不同影响,且LRT发酵体系在功效成分含量、抗氧化能力和风味物质改善方面均表现较佳.
To investigate the effect of enhanced fermentation of different Lactobacillus species on the quality of Stauntonia chinensis ferment,the fresh Stauntonia chinensis pulp was utilized as the raw material.Lactobacillus royceae(LRL),Lactobacillus rhamnosus(LRT),Lactobacillus plantarum(LPZ),and Lactobacillus acidophilus(LAS)combined with yeast were used in the co-fermentation.Changes in conventional physicochemical indexes,functional components,antioxidant activity,and flavor components were systematically analyzed during the fermentation process.The results indicated that the total acid content increased gradually,while pH,soluble solids,and triterpene content decreased.After 15 days of fermentation,the LRT fermentation system exhibited the highest triterpene content at 5.57 mg/100 mL,while the LAS system showed the highest polyphenol content at 4.27 mg/mL.In addition,the DPPH radical scavenging capacity and SOD enzyme activity were highest in the LRT system,whereas the hydroxyl radical inhibition rate was highest in the LRL system.Using gas chromatography-mass spectrometry(GC-MS)combined with odor activity value(OAV)analysis,it was found that except for the LRL fermentation system,the types and contents of esters increased in the other three systems.Notably,a total of 87 volatile components were detected in LRT fermentation system,predominantly comprising esters(168.45 mg/L)and alcohols(151.60 mg/L).Among these,30 volatile components had an OAV≥1,and the primary key volatile components were ethyl isobutyrate,ethyl caprate,phenylethanol and nonanal.Principal component analysis(PCA)indicated that the types and contents of Stauntonia chinensis ferment prepared by composite strains differed significantly from those of unfermented Stauntonia chinensis.This fermentation process enriched the composition of volatile components in Stauntonia chinensis ferment,and the LRT fermentation system had the richest flavor profile.In conclusion,the quality of Stauntonia chinensis ferment was influenced by the co-fermentation of yeast with different Lactobacillus species.The LRT fermentation system demonstrated superior performance in terms of functional component content,antioxidant activity,and flavor profile improvement.
刘莎;郎瑞;严梅;王瑜;李立郎;周美;李春燕;杨娟
贵州医科大学药学院,中药功效成分发掘与利用全国重点实验室,贵州 贵阳 561113||贵州省天然产物研究中心,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014贵州医科大学药学院,中药功效成分发掘与利用全国重点实验室,贵州 贵阳 561113||贵州省天然产物研究中心,贵州 贵阳 550014贵州医科大学药学院,中药功效成分发掘与利用全国重点实验室,贵州 贵阳 561113||贵州省天然产物研究中心,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014贵州省天然产物研究中心,贵州 贵阳 550014贵州医科大学药学院,中药功效成分发掘与利用全国重点实验室,贵州 贵阳 561113||贵州省天然产物研究中心,贵州 贵阳 550014
轻工纺织
野木瓜酵素复合发酵抗氧化活性多酚风味物质
Stauntonia chinensisfermentco-fermentationantioxidant activitypolyphenolsflavor component
《食品工业科技》 2026 (4)
36-48,13
贵州省科技成果转化应用项目(黔科合成果[2024]一般095).
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