嗜热链球菌FUA329发酵制备石榴汁酸奶的工艺优化及其品质特性  

Process Optimization and Quality Evaluation of Pomegranate Juice Yogurt Fermented with Streptococcus thermophilus FUA329

作　　者：黄怡忱 华梓延 张格文 刘姝 侯晓月 池可心 杨光 周翔 房耀维 HUANG Yichen;HUA Ziyan;ZHANG Gewen;LIU Shu;HOU Xiaoyue;CHI Kexin;YANG Guang;ZHOU Xiang;FANG Yaowei(College of Marine Food and Bioengineering,Jiangsu Ocean University,Lianyungang 222005,China;AB SCIEX Analytical Instrument Trading Co.,Ltd.,Shanghai 200000,China;Lianyungang City Food and Drug Testing Center,Lianyungang 222069,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]AB SCIEX分析仪器贸易有限公司,上海200000 [3]连云港市食品药品检验检测中心,江苏连云港222069

出　　处：《食品工业科技》2024年第21期174-181,共8页Science and Technology of Food Industry

基　　金：江苏省高等学校自然科学研究重大项目(20KJA550001);江苏省“333高层次人才培养工程”;江苏省研究生科研实践创新计划(KYCX2023-126);江苏省大学生创新创业训练计划(SY202311641638001)。

摘　　要：微生物发酵转化鞣花酸生成具有多种生物活性的尿石素A,显著提高富含鞣花酸食品的营养价值。本研究通过单因素与响应面试验优化获得菌株FUA329发酵石榴汁酸奶的最佳工艺,以嗜热链球菌CGMCC1.8748为对照,对石榴汁酸奶的菌种活力、流变特性及抗氧化活性进行分析,并利用高效液相色谱法测定菌株FUA329发酵石榴汁酸奶中的尿石素A含量。结果表明:嗜热链球菌FUA329发酵制备石榴汁酸奶的最佳工艺为石榴汁添加量为15.79%,蔗糖添加量为7.08%,发酵剂接种量为3.04%,发酵时间7 h,发酵温度37℃,综合感官评分79.4分;在最佳工艺条件下,菌株FUA329发酵石榴汁酸奶的酸度(82.5±1.3)°T,乳清析出量9.6%±0.97%,色差68.17±2.75,菌种活力2.01±0.31(OD600)。抗氧化活性方面,菌株FUA329发酵石榴汁酸奶的DPPH自由基清除率、ABTS+自由基清除率和超氧阴离子自由基清除率分别为82.87%±1.48%、88.20%±2.10%和76.92%±1.02%,明显优于菌株FUA329原味酸奶以及嗜热链球菌CGMCC1.8748发酵石榴汁酸奶。此外,菌株FUA329发酵石榴汁酸奶7 h,尿石素A含量达到3.31μmol/L。研究为利用嗜热链球菌FUA329发酵制备功能性石榴汁酸奶奠定理论基础。Metabolizing ellagic acid(EA)to urolithin A with numerous bioactivities significantly improve the nutritional value of food rich in EA.In the present study,Streptococcus thermophilus FUA329 was applied to prepare pomegranate juice yogurt.The best process formula was investigated through single-factor experiments and response surface methodology.With S.thermophilus CGMCC1.8748 as control,the viability of strain,rheological properties and antioxidant activity of pomegranate juice yogurt fermented with strain FUA329 were evaluated.The content of urolithin A in pomegranate juice yogurt fermented with strain FUA329 were analyzed by high-performance liquid chromatography.The results showed that the optimal fermentation conditions for preparing pomegranate juice yogurt by S.thermophilus FUA329 were 15.79%pomegranate juice content,7.08%sucrose content and 3.04%starter inoculum size,fermentation at 37℃for 7 h and comprehensive sensory score was 79.4 points.Under the optimal conditions,the results of basic indicators showed that yogurt acidity was(82.5±1.3)°T,whey precipitation was 9.6%±0.97%,color difference was 68.17±2.75,bacterial activity was 2.01±0.31(OD600).In terms of antioxidant activity,DPPH radical,ABTS+radical and superoxide anion radical scavenging rates of fermented pomegranate juice yogurt by strain FUA329 were 82.87%±1.48%,88.20%±2.10%and 76.92%±1.02%,respectively,which was significantly better than plain yogurt fermented by strain FUA329 and pomegranate juice yogurt fermented by S.thermophilus CGMCC1.8748.In addition,urolithin A content was 3.31μmol/L in fermented pomegranate juice yogurt by strain FUA329 after 7 h.The results of this study would provide a theoretical basis for fermenting a functional pomegranate juice yogurt,and lay a foundation for the development and utilization of S.thermophilus FUA329.

关 键 词：石榴汁 嗜热链球菌FUA329 尿石素A 酸奶 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]