益生菌对万寿菊发酵品质及叶黄素含量的影响  

Effects of Probiotics on Fermentation Quality and Lutein Content of Tagetes erecta

作　　者：甄莉娜[1] 刘丽珍[1] 朱晋纬 潘登奎 刘慧君[2] ZHEN Li-na;LIU Li-zhen;ZHU Jin-wei;PAN Deng-kui;LIU Hui-jun(Applied Biotechnology Institute,Shanxi Datong University,Datong 037009,China;College of Chemistry and Chemical Engineering,Shanxi Datong University,Datong 037009,China)

机构地区：[1]山西大同大学应用生物技术研究所,山西大同037009 [2]山西大同大学化学与化工学院,山西大同037009

出　　处：《中国调味品》2023年第6期195-198,共4页China Condiment

基　　金：国家自然科学基金项目(31400479);山西省应用基础研究计划项目(201801D121258,201901D111306);大同市平城区重点研发计划项目(202003);大同大学科研项目(2021CXZ7,202177)。

摘　　要：万寿菊是提取叶黄素的天然原料,由于使用单一乳酸菌,发酵周期长,叶黄素损失量大,文章分别选用2种益生菌菌群(乳酸菌菌群、乳酸菌+芽孢杆菌菌群),采用2个接种量(2‰、5‰)发酵万寿菊鲜花,通过比较感官指标、温度、pH值、还原糖和叶黄素酯含量来研究益生菌对万寿菊鲜花发酵的影响。结果表明,发酵结束后,由乳酸菌发酵万寿菊的感官评价指标优于乳酸菌+芽孢杆菌菌群,乳酸菌对pH和还原糖含量的降低效果较好,5‰接种量发酵效果优于2‰。发酵57 h后,乳酸菌+芽孢杆菌菌群的发酵温度均高于乳酸菌,接种量越大,温度波动越小。5‰乳酸菌和2‰乳酸菌+芽孢杆菌菌群发酵万寿菊叶黄素酯含量保存效果较好。与常规万寿菊发酵效果相比,益生菌菌群发酵能够更好地缩短发酵周期,减少叶黄素酯的损失。Tagetes erecta is a natural raw material for extracting lutein.Due to the long fermentation period and the large loss amount of lutein caused by using a single lactic acid bacterium,two probiotic bacteria floras(lactic acid bacteria flora,lactic acid bacteria+Bacillus flora)are selected in this paper,and two inoculation amounts(2‰,5‰)are used to ferment Tagetes erecta flowers.The effects of probiotics on fermentation of Tagetes erecta flowers are studied by comparing sensory indexes,temperature,pH value,reducing sugar and lutein ester content.The results show that the sensory evaluation indexes of Tagetes erecta fermented by lactic acid bacteria are better than those of Tagetes erecta fermented by lactic acid bacteria+Bacillus flora after fermentation,lactic acid bacteria have a better effect on reducing pH and reducing sugar content,and the fermentation effect of 5‰inoculation amount is better than that of 2‰inoculation amount.After 57 hours of fermentation,the fermentation temperature of lactic acid bacteria+Bacillus flora is higher than that of lactic acid bacteria,and the greater the inoculation amount,the smaller the temperature fluctuation.The content of lutein ester in Tagetes erecta fermented by 5‰lactic acid bacteria and 2‰lactic acid bacteria+Bacillus flora has a good preservation effect.Compared with conventional Tagetes erecta fermentation effect,fermentation by probiotic flora can better shorten the fermentation period and reduce the loss of lutein ester.

关 键 词：万寿菊发酵 乳酸菌 芽孢杆菌 叶黄素酯 

分 类 号：TS201.3[轻工技术与工程—食品科学]