植物乳杆菌WD-1发酵树莓汁的代谢产物分析  

Analysis ofmetabolites in fermented raspberry juice by Lactobacillus plantarum WD-1

作　　者：赵男[1] 常曼曼[2] 李颖 于宏伟[2] 郭润芳[2] Zhao Nan;Chang Manman;Li Ying;Yu Hongwei;Guo Runfang(Hebei Provincial Institute of Scientific and Technical Information HebeiShiJiazhuang 050021;College of Food Science and Technology Hebei Agricultural University HebeiBaoding 071001)

机构地区：[1]河北省科学技术情报研究院,河北石家庄050021 [2]河北农业大学食品科技学院,河北保定071000

出　　处：《科技风》2020年第23期175-178,共4页

基　　金：河北省重点研发计划(17227117D-03);河北省教育厅重点项目(ZD2017040)。

摘　　要：为了开发一种新型红树莓益生菌发酵饮料,本研究以从红树莓酵素中筛选出的优势菌株植物乳杆菌(Lactobacillus plantarum WD-1)为供试菌株进行红树莓果汁的发酵,测定了乳酸菌的发酵特性及其发酵后相关的代谢产物。结果显示,发酵后总酚含量和总黄酮含量比红树莓原果汁有较明显的降低,而总酸含量、有机酸和总氨基酸含量较发酵前都有显著升高。研究结果将为开发新型树莓发酵饮料提供了一定的理论和技术支持。In this study,Lactobacillus plantarum WD-1,a dominant strain selected from the red raspberry Jiaosu.The fermentation characteristics of lactic acid bacteria and the changes of related metabolites after fermentation were studied.The results showed that the total phenol content and total flavonoid content were significantly lower than those of red raspberry fruit,while the content of total acid,organic acid and total amino acid was significantly increased.The results provide a theoretical basis and technical basis for the development new fermentation products.

关 键 词：红树莓 乳酸菌 植物乳杆菌 发酵 代谢产物 

分 类 号：S66[农业科学—果树学]