低频低强度超声波辅助植物乳杆菌发酵白果汁的代谢特性研究  

Metabolic characteristics of Lactobacillus plantarum during ginkgo kernel juice fermentation assisted with low-frequency and low-intensity ultrasound

作　　者：汪雨晨 陶阳[1] 李丹丹[1] 韩永斌[1] 姜小三 姜应兵 WANG Yuchen;TAO Yang;LI Dandan;HAN Yongbin;JIANG Xiaosan;JIANG Yingbing(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Taizhou Research Institute,Nanjing Agricultural University,Taizhou 225300,China;School of Early-Childhood Education,Nanjing Xiaozhuang University,Nanjing 211171,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京农业大学泰州研究院,江苏泰州225300 [3]南京晓庄学院幼儿师范学院,江苏南京211171

出　　处：《食品与发酵工业》2020年第22期55-63,共9页Food and Fermentation Industries

基　　金：泰州市科技支撑计划(农业)项目(TN201922);国家自然科学基金青年科学基金项目(31701616);江苏省自然科学基金青年项目(BK20170714);中央高校基本科研业务费专项资金项目(KJQN201824)

摘　　要：为探究低频低强度超声波对植物乳杆菌(Lactobacillus plantarum)在白果汁中代谢特性的影响,采用3个强度(58.9、98.6、120.8 W/L)的低频(20 k Hz)超声波辅助植物乳杆菌发酵白果汁,并对发酵过程中主要代谢指标进行测定。结果表明,3个强度的超声处理对植物乳杆菌的生长均有一定的促进作用,可提高菌体生长稳定期的活菌数,延缓其进入衰亡期。发酵初期,超声处理可增强植物乳杆菌对糖类的利用,提高乳酸的产量,同时还可加快植物乳杆菌对氨基酸的代谢进程。此外,超声处理在植物乳杆菌降解银杏酸和富集银杏内酯方面具有积极作用。发酵48 h后,58.9、98.6、120.8 W/L的超声处理组中银杏酸总含量分别比对照组低9.01%、8.10%和15.18%,银杏内酯总含量分别比对照组高0.10%、4.01%和2.67%。该研究结果为低频低强度超声波在提高微生物发酵效率方面的应用提供试验依据。To investigate the effect of low-frequency and low-intensity ultrasound on the metabolic properties of Lactobacillus plantarum in ginkgo kernel juice,low-frequency(20 kHz)ultrasound at three intensities(58.9,98.6,and 120.8 W/L)was adopted to assist L.plantarum to ferment ginkgo kernel juice,and the main metabolic indexes during fermentation were measured.The results showed that ultrasound treatment could promote the growth of L.plantarum,and significantly(P<0.05)increased the viable cell counts in the stationary period,thus delaying the time of entering the declining period.In the early stage of fermentation,low-frequency and low-intensity ultrasound treatment promoted L.plantarum to utilize sugar,increased lactic acid yield and accelerated the metabolism of amino acids.In addition,low-frequency and low-intensity ultrasound treatment played a positive role in the degradation of ginkgolic acids and the enrichment of ginkgolides by L.plantarum.After 48 hours of fermentation,the total ginkgolic acids content in 58.9,98.6 and 120.8 W/L ultrasound groups was 9.01%,8.10%and 15.18%lower than that in the control groups,while the total ginkgolides content was 0.10%,4.01%and 2.67%higher than that in the control groups,respectively.This research provided experimental basis for the application of low-frequency and low-intensity ultrasound in improving the efficiency of microbial fermentation.

关 键 词：低频低强度超声波 白果 植物乳杆菌 银杏酸 银杏萜内酯 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]