苹果汁发酵用乳酸菌WFC 414和WFC502的筛选·鉴定与评价  

Screening,Identification and Evaluation of Lactic Acid Bacteria WFC 414 and WFC 502 for Apple Juice Fermentation

作　　者：杨青博 梁佳蕊 孟永宏[1,2,3] 刘靓 郭玉蓉 邓红[1,2,3] YANG Qing-bo;LIANG Jia-rui;MENG Yong-hong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an,Shaanxi 710062;National Research&Development Center of Apple Processing Technology,Xi’an,Shaanxi 710119;Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education,Xi’an,Shaanxi 710119)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]国家苹果加工技术研发专业中心,陕西西安710119 [3]西部果品资源高值利用教育部工程研究中心,陕西西安710119

出　　处：《安徽农业科学》2024年第9期139-146,156,共9页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金面上项目(2017YFD0400700)。

摘　　要：以泡菜为原料分离和筛选苹果汁中具有优良发酵潜力的乳酸菌(lactic acid bacteria,LAB)菌株,采用形态学、生理学和遗传学对LAB菌株进行鉴定,并评价其在模拟胃肠环境中的生存能力和发酵性能。结果表明:从泡菜中筛选的2株菌株为副干酪乳杆菌(Lactobacillus paracasei WFC 414)和植物乳杆菌(Lactobacillus plantarum WFC 502);WFC 414和WFC 502在苹果汁中发酵48 h其活菌数分别达到8.81和9.33 log CFU/mL;2种菌株在模拟胃液(2 h)和肠液(4 h)中,其存活率分别达到92.0%、95.0%和80.7%、83.6%。在4 d的乳酸发酵过程中,WFC 414和WFC 502降低了苹果汁中可溶性糖和苹果酸的含量,产生了大量的乳酸(分别为3.48、5.94 mg/mL)。发酵苹果汁挥发性香气成分改变,酯类和醛类减少,醇类、酸类和酮类的含量升高,增加了果汁的甜香、果香、花香味。试验筛选的乳酸菌WFC 414和WFC 502在发酵果汁行业有很好的应用潜力。The lactic acid bacteria with excellent fermentation potential were separated and screened for fermented apple juice using pickles as materials in this experiment.These strains were identified with the methods of morphology,physiology and genetics.The fermentation potential and survival ability in a simulated gastrointestinal environment of these strains were evaluated.The experimental results showed that two LAB strains with excellent fermentation potential were Lactobacillus paracasei WFC 414 and Lactobacillus plantarum WFC 502.The viable counts of WFC 414 and WFC 502 in fermented apple juice for 48 h reached 8.81 and 9.33 log CFU/mL respectively,while their survival rates reached 92%,95%,and 80.7%,83.6%respectively,in a 2 h simulated gastric fluid and 4 h simulated intestinal fluid.During lactic acid fermentation of 4 d,WFC 414 and WFC 502 reduced the content of soluble sugars and malic acid in apple juice and produced large amounts of lactic acid(3.48 and 5.94 mg/mL respectively).There was alteration of volatile aroma components in fermentation apple juice,esters and aldehydes were reduced by both strains,while the content of alcohols,acids and ketones was elevated to increase the sweet,fruity,floral aroma of fermented apple fruit juice.These results suggest that WFC 414 and WFC 502 have great potential for application in the fermented juice industry.

关 键 词：乳酸菌 筛选 发酵 苹果汁 评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]