植物乳杆菌J26对蓝莓酒品质的影响  

Effects of Lactobacillus plantarum J26 on the Quality of Blueberry Wine

作　　者：梁雅琪 程莎莎 丁弋芯 苏悦 鲁杏茹 张宇[1] 满朝新[1] 姜毓君[1] Liang Yaqi;Cheng Shasha;Ding Yixin;Su Yue;Lu Xingru;Zhang Yu;Man Chaoxin;Jiang Yujun(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院、乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国食品学报》2024年第8期259-267,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省“双一流”学科协同创新成果建设项目(LJGXCG2022-021)。

摘　　要：以蓝莓汁为原料,接种植物乳杆菌J26(原植物乳杆菌NDC75017、TD109、LJ26)预发酵后,利用酿酒酵母发酵蓝莓酒,采用pH计法、直接测定法、分光光度法和高效液相色谱法分析植物乳杆菌+酵母发酵组、酵母发酵组和市售蓝莓酒的pH值、总酸、糖度、酒精度、总酚以及花青素含量,确定添加益生菌预发酵对蓝莓酒品质的影响。结果表明,添加益生菌预发酵后的蓝莓酒,pH值、总酸、糖度和酒精度均在国家标准规范围。在25 d的发酵时间里,其总酚含量下降至8010.21 mg/L,显著高于酵母发酵组;植物乳杆菌+酵母组的花青素在发酵时期含量保持稳定,发酵末期花青素含量显著高于酵母发酵组(7200.65 mg/kg)。在后发酵结束后,植物乳杆菌+酵母发酵组蓝莓酒中J26活菌数可达9.3×106 CFU/mL。本研究通过添加益生菌预发酵得到的蓝莓酒总酚、花青素含量丰富,且具有一定数量的益生菌,可赋予蓝莓酒一定的益生功能,有助于提高蓝莓酒的品质。Blueberry juice was inoculated with Lactobacillus plantarum J26(original Lactobacillus plantarum NDC75017,TD109,LJ26)and then fermented with saccharomyces cerevisiae.The pH value,total acid,sugar content,alcohol content,total phenol and anthocyanin contents of Lactobacillus plantarum+yeast fermentation group,yeast fermentation group and commercial blueberry wine were analyzed by pH meter,direct determination method,spectrophotometry and high-performance liquid chromatography to determine the effect of pre-fermentation with probiotics on the quality of blueberry wine.The results showed that the pH value,total acid,sugar content and alcohol content of blueberry wine after pre-fermentation with probiotics were all within the national standard range.During the fermentation time of 25 days,the total phenol content decreased to 8010.21 mg/L,which was significantly higher than that of yeast fermentation group.The anthocyanin content in Lactobacillus plantarum+yeast group remained stable during fermentation,and the anthocyanin content at the end of fermentation was significantly higher than that in yeast fermentation group(7200.65 mg/kg).After post-fermentation,the number of J26 viable bacteria in blueberry wine in Lactobacillus plantarum+yeast fermentation group could reach 9.3×106 CFU/mL.In this study,the blueberry wine obtained by pre-fermentation with probiotics was rich in total phenols and anthocyanins,and had a certain amount of probiotics,which could give blueberry wine certain probiotic functions and help improve the quality of blueberry wine.

关 键 词：植物乳杆菌J26 发酵 蓝莓酒 功能成分 品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]