发酵芒果皮乳酸菌的筛选  

Screening of Lactic Acid Bacteria for Fermented Mango Peels

作　　者：张博 滕建文[1] 夏宁[1] 黄丽[1] ZHANG Bo;TENG Jianwen;XIA Ning;HUANG Li(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2024年第12期164-171,共8页Food Research and Development

基　　金：广西重点研发计划项目(桂科AB22035020)。

摘　　要：芒果皮中存在的苦涩味物质限制芒果皮的食品化利用。该文以芒果皮为原料,采用感官评价法对59株乳酸菌发酵48 h的芒果皮清汁进行分析并初筛乳酸菌,并研究初筛得到的5株菌株发酵过程中对芒果皮清汁总酚含量、总黄酮含量、抗氧化活性和风味特征的影响。结果显示,乳酸菌发酵后芒果皮清汁总酸含量显著增加、pH值明显降低、总酚含量明显降低;电子舌分析结果也表明乳酸菌发酵可以减弱芒果皮清汁的苦味和涩味;其中HGP54菌株改善芒果皮滋味效果最好,感官模糊评分最高,提高13.47%,苦味与涩味量化得分均降低。相关性分析表明,苦味与涩味与总酚含量之间存在显著中等正相关关系。该研究结果表明,筛出的乳酸菌菌株能够有效地改善芒果皮清汁品质,可作为芒果皮工业化微生物制剂进一步开发利用。The presence of bitter and astringent taste substances in mango peels limits the food utilization of mango peels.In this study,mango peels were used as raw material,the sensory evaluation method was used to primary screen the mango peel juice fermented by 59 strains of Lactobacillus for 48 h,and the effects of the fer⁃mentation process of the five strains obtained from the primary screening on the total phenols,total flavonoids,antioxidant activity,and flavor characteristics of the mango peel juice were studied.The results showed that the total acid content of mango peel juice increased significantly,the pH value decreased significantly,and the to⁃tal phenol content decreased significantly after Lactobacillus fermentation;the results of electronic tongue analysis also indicated that Lactobacillus fermentation could attenuate the bitterness and astringency of mango peel juice;among them,the HGP54 strain had the best effect in improving mango peel taste,with the highest sensory fuzzy score increased by 13.47%,and the quantitative scores of bitter and astringent taste were both de⁃creased.Correlation analysis showed that there was a significant moderate positive correlation between bitter⁃ness and astringency and total phenolic content.The results of this study indicate that Lactobacillus strains can effectively improve the quality of mango peel clear juice,and can be further developed and utilized as industri⁃alized microbial preparations for mango peels.

关 键 词：芒果皮 乳酸菌筛选 脱苦 脱涩 电子舌 

分 类 号：TS209[轻工技术与工程—食品科学]