嗜热链球菌FUA329发酵绿茶浸提液及贮藏特性评价  

Fermentation of Green Tea Extract by Streptococcus thermophilus FUA329 and Evaluation of Storage Characteristics

作　　者：韩舒婷 华梓延 房耀维 杨光 侯晓月 周文梅 唐明 刘姝 HAN Shuting;HUA Ziyan;FANG Yaowei;YANG Guang;HOU Xiaoyue;ZHOU Wenmei;TANG Ming;LIU Shu(College of Ocean Food and Biochemical Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Lianyungang Food and Drug Inspection and Testing Center,Lianyungang 222005,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]连云港市食品药品检验检测中心,江苏连云港222005

出　　处：《食品工业科技》2024年第21期322-328,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(32102270);江苏省高等学校重点自然科学基金(20KJA550001);江苏省“333”高层次人才培养工程;江苏省海洋生物资源与环境重点实验室开放基金(SH20191204);江苏省研究生科研实践创新计划(KYCX2023_127);江苏省大学生创新创业训练计划(SY202311641638001)。

摘　　要：为了评价嗜热链球菌发酵对绿茶浸提液及其贮藏特性的影响,本研究利用嗜热链球菌Streptococcus thermophilus FUA329和嗜热链球菌S. thermophilus ST1.8748(对照组)分别对绿茶浸提液进行发酵,在4℃贮藏0、30、60、120和180 d后,以pH、活菌数、茶多酚含量、鞣花酸含量、尿石素A含量为主要评价指标,结合抗氧化活性,对发酵绿茶浸提液的贮藏品质进行评价。结果表明,相比S. thermophilus ST1.8748对照组,贮藏期内S. thermophilus FUA329发酵绿茶浸提液的pH在5.39~5.71之间;活菌数在48 h时最高为9.97×10^(8) CFU/mL;茶多酚含量逐渐降低;鞣花酸含量趋于稳定状态;尿石素A在48 h时产生,其浓度为0.664μmol/L;抗氧化活性始终维持在较高水平。综上所述,S. thermophilus FUA329发酵绿茶浸提液,可以显著延缓绿茶浸提液贮藏过程中品质下降和营养成分损失。In order to evaluate the effect of Streptococcus thermophilus fermentation on green tea extract and its storage characteristics,this study used Streptococcus thermophilus FUA329 and S.thermophilus ST1.8748(control group)to conduct experiments on green tea extracts.After fermentation and storage at 4℃for 0,30,60,120 and 180 d,pH,viable bacterial count,tea polyphenol content,ellagic acid content,and urolithin A content were used as the main evaluation indicators,combined with anti-oxidation activity to evaluate the storage quality of fermented green tea extract.The results showed that compared with the S.thermophilus ST1.8748 control group,the pH of S.thermophilus FUA329 fermented green tea extract during the storage period was between 5.39 and 5.71.The highest number of viable bacteria at 48 h was 9.97×10^(8) CFU/mL.The content of tea polyphenols gradually decreased and the ellagic acid content tended to be stable.Urolithin A was produced at 48 h,and its concentration was 0.664μmol/L.The antioxidant activity was always maintained at a high level.In summary,S.thermophilus FUA329 fermented green tea extract can significantly delay the quality decline and nutrient loss of green tea extract during storage.

关 键 词：绿茶 嗜热链球菌FUA329 尿石素A 抗氧化活性 贮藏特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]