苹果汁发酵用乳酸菌的分离筛选及增殖条件优化  

Isolation,Screening and Optimization of Grown Conditions of Lactic Acid Bacteria for Apple Juice Fermentation

作　　者：苟拥军 严林 王煊锴 潘文佳 巩添 孟永宏[2,3] GOU Yongjun;YAN Lin;WANG Xuankai;PAN Wenjia;GONG Tian;MENG Yonghong(Chang'an District Meteorological Agency,Xi'an,Shaanxi 710110,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China;The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China,Ministry of Education,Xi'an,Shaanxi 710119,China)

机构地区：[1]西安市长安区气象局,陕西西安710110 [2]陕西师范大学食品工程与营养科学学院,陕西西安710119 [3]教育部西部果品资源高值利用工程中心,陕西西安710119

出　　处：《农产品加工》2022年第13期13-20,23,共9页Farm Products Processing

基　　金：漆籽粕副产物深度开发与综合利用(2020QFY08-06)。

摘　　要：从6种不同产地的发酵食品中分离出10株乳酸菌FBEL001~FBEL010,其中FBEL001~FBEL003,初步剔除发酵苹果汁风味极差的菌株后,综合评价5株菌株的产酸能力、降糖能力和菌株生长状况;FBEL004和FBEL010发酵性能最佳,FBEL001和FBEL002次之,FBEL007最差。再以发酵苹果汁风味为指标筛选适宜苹果汁发酵的菌株,发现FBEL001和FBEL002发酵的苹果汁色泽、组织状态、香气、味道和总感官评分较高(分别为78.6分和81.6分),发酵汁色泽呈浅黄色,果肉均匀无沉降,乳酸风味浓郁,无刺激气味产生,整体可接受程度高。经菌株生理生化鉴定和16S rRNA基因测序后,鉴定FBEL001和FBEL002分别为植物乳杆菌和戊糖乳杆菌,同源性>99%。FBEL001最佳增值条件分别为初始pH值6.4,接种量4%,添加10%番茄汁;FBEL002最佳增殖条件为初始pH值6.7,接种量4%,番茄汁添加10%。FBEL001和FBEL002最高活菌数分别达到3.20×10^(9)CFU/mL和4.05×10^(9)CFU/mL。FBEL001和FBEL002的分离鉴定丰富了用于果汁发酵业的菌种库,提高了苹果的加工利用率,带动了苹果产业发展。In this study,ten strains of lactic acid bacteria,including FBEL001~FBEL010,were isolated from six fermentable food products purchased from different origins.After preliminarily eliminating the strains with extremely poor flavor of fermented apple juice,the acid-producing ability,hypoglycemic ability,and strain growth status of 5 strains were comprehensively evaluated.FBEL004 and FBEL010 had the best fermentation performance,followed by FBEL001 and FBEL002,and FBEL007 was the worst.Then,using the flavor of fermented apple juice as an index to screen strains suitable for apple juice fermentation,it was found that the color,texture,aroma,taste,and total sensory scores of fermented apple juice by FBEL001 and FBEL002 were higher(78.6 and 81.6,respectively).The overall acceptability of the fermented juice by FBEL001 and FBEL002,because the juice was light yellow,uniform,without precipitation and stimulating taste,and the flavor of lactic acid was strong.FBEL001 and FBEL002 were identified as Lactobacillus plantarum and Lactobacillus pentosus,respectively,with a homology of>99%after physiological and biochemical identification of the strain and 16S rRNA gene sequencing.The optimal growth conditions of FBEL001 were the initial pH of 6.4,the inoculum volume of 4%,and the addition of 10%tomato juice;the optimal growth conditions of FBEL002 were the initial pH of 6.7,the inoculum volume of 4%,and the addition of 10%tomato juice.The highest viable counts of FBEL001 and FBEL002 reached 3.20×10^(9) CFU/mL and 4.05×10^(9) CFU/mL,respectively.The separation and identification of FBEL001 and FBEL002 enriched the strain library for fruit juice fermentation industry,improving the processing utilization rate of apples,and promoting the development of apple industry.

关 键 词：苹果汁 发酵 乳酸菌 增殖 

分 类 号：TQ925[轻工技术与工程—发酵工程]