肠膜明串珠菌对蜜柚果醋酿造过程中品质变化影响  

Effect of Leuconostoc mesenteroides on the quality change of pomelo vinegar during the brewing

作　　者：李汀 邹波[2] 吴继军[2] 刘忠义[1] 肖更生[2] 徐玉娟[2] 余元善[2] 邹颖 LI Ting;ZOU Bo;WU Jijun;LIU Zhongyi;XIAO Gengsheng;XU Yujuan;YU Yuanshan;ZOU Ying(College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China;Sericulture&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China)

机构地区：[1]湘潭大学化工学院,湖南湘潭411105 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《中国酿造》2020年第1期129-135,共7页China Brewing

基　　金：广东省省级科技计划项目(2017B020207005);国家重点研发计划课题(2017YFD0400703);公益性行业(农业)科研专项(201503142-03)

摘　　要：以梅州蜜柚为原料,实验设混菌发酵组(酒精发酵添加肠膜明串珠菌(Leuconostoc mesenteroides))和对照组,研究蜜柚果醋酿造过程中的品质变化。结果表明,酒精发酵阶段(0~48 h)混菌发酵组乳酸含量迅速升高至4.32 g/L,柠檬酸含量快速下降至0.24 g/L;醋酸发酵结束,混菌发酵组总滴定酸、醋酸、柠檬酸含量显著低于对照组(P<0.05)。混菌发酵组蜜柚果醋中总黄酮含量为0.59 g/L,DPPH自由基清除率为43.94%,氧化自由基吸收能力(ORAC)值为24.49μmol TE/g,均高于对照组。蜜柚果醋发酵过程中对羟基苯甲酸、芥子酸、咖啡酸、间苯三酚、野漆树苷、芦丁和橙皮素含量均上升,其中混菌发酵组对羟基苯甲酸和橙皮素分别达到5.07 mg/L和4.00 mg/L,显著高于对照组(P<0.05),而柚皮苷和柠檬苦素则分别降解了26.82%和46.69%。综上所述,在发酵初期添加肠膜明串珠菌对蜜柚果醋品质有明显提升。Using Meizhou pomelo as raw material,the quality change of pomelo vinegar during the brewing was investigated with mixed-strains fermentation group(Leuconostoc mesenteroides was added at alcohilic fermentation)and control group.The results showed that the lactic acid content of the mixed-strains fermentation group increased rapidly to 4.32 g/L and the citric acid content decreased rapidly to 0.24 g/L during the alcoholic fermentation(0-48 h).After acetic fermentation,the total titration acid,acetic acid and citric acid content in the mixed-strains fermentation group were significantly lower than those in the control group(P<0.05).The total flavonoid content in the pomelo vinegar of the mixed-strains fermentation group was 0.59 g/L,the DPPH free radical scavenging rate was 43.94%,and the oxygen radical absorption capacity(ORAC)value was 24.49μmol TE/g,which higher than the control group.The content of p-hydroxybenzoic acid,sinapic acid,caffeic acid,phloroglucin,wild saponin,rutin and hesperetin increased during the fermentation.Among them,p-hydroxybenzoic acid and hesperidin in the mixed-strains fermentation group reached 5.07 mg/L and 4.00 mg/L respectively,which were significantly higher than those in the control group(P<0.05).At the same time,naringin and limonin degraded 26.82%and 46.69%,respectively.In summary,adding L.mesenteroides significantly improved the quality of Meizhou pomelo vinegar at the initial stage of fermentation.

关 键 词：肠膜明串珠菌 蜜柚果醋 有机酸 酚类物质 柠檬苦素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]