乳酸菌发酵对长裙竹荪浸提液营养成分和风味品质的影响OA

Dictyophora species is a kind of high-value edible fungus.Enhancing the development of deep-processed products from Dic-tyophora holds significant importance for its comprehensive resource utilization and industrial upgrading.This study systematically evaluated the effects of Lentilactobacillus buchneri L-3,Lentilactobacillus parafarraginis L-7,and Lactiplantibacillus plantarum 4-18 on the nutrition-al and flavor profiles of D.indusiata extract.Changes in nutritional components such as reducing sugars,organic acids,total phenolics,and volatile flavor compounds in the extract were analyzed using HPLC and headspace solid phase microextraction gas chromatography-mass spectrometry.Results demonstrated that three lactic acid bacteria(LAB)strains significantly increased the contents of total phenols,total protein,and titratable acidity while decreasing the reducing sugar content in the Dictyophora extract,with L.plantarum 4-18 exhibi-ting the strongest enhancement capability.L.buchneri L-3 fermentation significantly increased the contents of total amino acids and essen-tial amino acids(P＜0.05),with an increase of lysine by 203％,while L.plantarum 4-18 fermentation decreased total amino acid con-tent by 33.1％.LAB fermentation generally decreased aldehyde compounds while increasing alcohols and esters.L-7 enriched phenethyl alcohol and 2-ethylhexanol,representing rose and fruit aroma,respectively.The L-3 group produced methyl lactate,imparting a cream a-roma.Electronic nose and GC-MS analysis showed that the fermented extracts exhibited enhanced fruity and baking aromas.In conclusion,L.buchneri L-3 significantly optimized the nutritional composition of Dictyophora extract,while L.parafarraginis L-7 improved the rich-ness of flavor.The synergistic application of the two strains can provide a theoretical foundation and technical paths for the development of high-value-added fermented Dictyophora probiotic beverages.