乳酸菌与酵母菌共发酵芦笋汁工艺优化及其风味成分分析  

Optimization of asparagus juice co-fermented with lactic acid bacteria and yeast,and the flavor components analysis of the products

作　　者：刘超[1,2] 毕玉平[1,2] 马德源[1] 王兴军[1] 陈高[1] 于金慧[1] 尤升波[1] LIU Chao;BI Yuping;MA Deyuan;WANG Xingjun;CHEN Gao;YU Jinhui;YOU Shengbo(Institute of Crop Germplasm Resources,Shandong Academy of Agricultural Sciences,Jinan 250100,China;College of Life Sciences,Shandong Normal University,Jinan 250014,China)

机构地区：[1]山东省农业科学院农作物种质资源研究所,山东济南250100 [2]山东师范大学生命科学学院,山东济南250014

出　　处：《食品与发酵工业》2023年第9期128-134,共7页Food and Fermentation Industries

基　　金：山东省自然科学基金青年项目(ZR2020QC228);山东省现代农业产业技术体系建设专项资金项目(SDAIT-26);山东省农业科学院院创新工程项目(CXGC2022C05)。

摘　　要：为了开发功能型芦笋益生菌饮品,该研究筛选了适合芦笋汁发酵的菌种及其组合,分析了单菌和双菌发酵芦笋汁的特性;优化了双菌共发酵芦笋汁的工艺,并对比分析了双菌共发酵前后的风味差异。结果表明,嗜酸乳杆菌(Lactobacillus acidophilus)KDB-03与酿酒酵母(Saccharomyces cerevisiae)GDMCC 2.37为最佳发酵菌种组合;与未发酵芦笋汁相比,双菌共发酵可显著提高乳酸菌菌落数、总酚含量、DPPH自由基清除能力和铁离子还原/抗氧化能力值,增幅分别为11%、18%、40%、130%,显著降低总黄酮含量,降幅为27%;在接种量3.8%、乳酸菌与酵母菌接种比例1∶2、温度34.5℃的优化发酵条件下,芦笋发酵液的抗氧化活性最强。双菌共发酵还能显著降低醛类物质、增加醇类物质的含量,赋予了芦笋汁特有的发酵香味。综上,该研究筛选出的乳酸菌、酵母菌及其组合在芦笋汁发酵上具有潜在的应用价值,可用于开发新型芦笋汁发酵饮品。To develop functional asparagus probiotic drinks,lactic acid bacteria and yeast and also their combinations suitable for asparagus juice fermentation were screened and the characteristics of single and two organism fermented products were analyzed.The differences in flavor before and after co-fermentation were also analyzed.The results showed that Lactobacillus acidophilus(KDB-03)LA and Saccharomyces cerevisiae(GDMCC 2.37)SC was the best fermentation combination.Compared with the unfermented juice,co-fermentation could significantly increase the amount of lactic acid bacteria,total phenolic content,DPPH free radical scavenging ability,and FRAP value of the product by 11%,18%,40%,and 130%,respectively.while the total flavonoid content decreased by 27%.Under the optimized fermentation conditions,when the inoculation amount was 3.8%,the inoculation ratio of lactic acid bacteria to yeast was 1∶2,and the fermentation temperature was 34.5℃,the asparagus fermented product had the strongest antioxidant activity.Co-fermentation could also significantly reduce aldehyde and increase the content of alcohol,giving asparagus juice a unique flavor.In conclusion,lactic acid bacteria,yeast,and their combinations screened in this study have great application value in asparagus juice fermentation and could be used to develop new fermented asparagus beverages.

关 键 词：芦笋汁 共发酵 工艺优化 抗氧化活性 风味分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]