不同乳酸菌对葡萄酵素发酵特性及代谢产物的影响  

Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu

作　　者：丁玉峰 马艳莉[1,2] 李素萍 席晓丽 孙剑锋 刘亚琼[1] 牟建楼[1] DING Yufeng;MA Yanli;LI Suping;XI Xiaoli;SUN Jianfeng;LIU Yaqiong;MU Jianlou(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Henan Key Laboratory of ZhangZhongjing Formulae and Herbs for Immunoregulation,Nanyang Institute of Technology,Nanyang 473000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]南阳理工学院河南省张仲景方药与免疫调节重点实验室,河南南阳473000

出　　处：《食品工业科技》2021年第17期120-128,共9页Science and Technology of Food Industry

基　　金：河南省高等学校青年骨干培养计划(2020GGJS226);河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20190307、HIMFT20190308)。

摘　　要：以葡萄为原料,通过研究6株不同乳酸菌接种发酵过程中的发酵特性(还原糖、可溶性固形物、pH、总酸)、代谢产物(有机酸、β-葡萄糖苷酶活力、SOD酶活力)及生长情况(菌落总数)来筛选出适合葡萄酵素发酵的乳酸菌。结果表明:ACCC 11095在低pH的条件下生长情况优于其它菌株;ACCC 11095在发酵4 d后,还原糖、可溶性固形物趋于稳定;ACCC 11095、ATCC 14917和GDMCC 1.380于第5 d发酵结束后pH为3.33~3.35,总酸含量为11.07~12.74 g/L,显著高于其它三株菌(P<0.05);发酵结束后GDMCC 1.380的超氧化物歧化酶活力最高,为37.50 U/mL,其次是ATCC 14917,而ACCC 11095的发酵液呈现出最高的β-葡萄糖苷酶活力,为400.70μU/mL;ACCC 11095产乳酸能力是其它菌株的1.2~30倍,6株菌均能代谢苹果酸且不产生乙酸;ACCC 11095和GDMCC 1.380的葡萄酵素液发酵5 d后,活菌数明显增加,分别为8.42和8.50 lg cfu/mL。综上所述,植物乳杆菌ACCC 11095产乳酸和产酶能力相对较强,具有更大的发酵潜力和应用于葡萄酵素生产的价值。Grape Jiaosu was fermented by using grape as raw material.In order to screen suitable lactic acid bacteria(LAB)for grape Jiaosu,the fermentation properties(reducing sugar,the soluble solid content,pH,total acid),metabolites(organic acid,β-glucosidase activity,super oxide dismutase activity)and growth condition of six kinds of LAB during fermentation process was compared.The results showed that the growth of ACCC 11095 was better than that of other strains in low pH medium.Reducing sugar and soluble solids of ACCC 11095 tended to be stable on the fourth day.The pH of ACCC 11095,ATCC 14917 and GDMCC 1.380 was 3.33~3.35 at the end of the fifth day and the total acidity was 11.07~12.74 g/L,which was significantly higher than other strains(P<0.05).After fermentation,GDMCC 1.380 appeared at the highest superoxide dismutaseactivity,which was 37.50 U/mL,followed by ATCC 14917.While ACCC 11095 grape Jiaosu appeared at the highestβ-glucosidase activity,which was 400.70μU/mL.The lactic acid production capacity of ACCC 11095 was 1.2~30 folder higher than that of other strains.All six strains could degrade malic acid and not promote the formation of acetic acid.After 5 days of fermentation,the viable counts of ACCC 11095 and GDMCC 1.380 were 8.42 and 8.50 lg cfu/mL,respectively.In conclusion,Lactobacillus plantarum ACCC 11095 showed high lactic acid production capacity and relatively strong enzyme production capacity,which had greater potential for fermentation and application in grape Jiaosu production.

关 键 词：葡萄 酵素 乳酸菌 超氧化物歧化酶活力 有机酸 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]