不同乳酸菌发酵枇杷汁的特性分析  

Characterization of loquat juice fermented by different lactic acid bacteria

作　　者：阎佳慧 王玉婷 刘书亮[1] 刘爱平[1] YAN Jiahui;WANG Yuting;LIU Shuliang;LIU Aiping(College of Food Science,Sichuan Agricultural University,Ya′an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2024年第24期282-288,共7页Food and Fermentation Industries

摘　　要：植物基发酵食品因其健康功效备受关注。该研究分别以植物乳植杆菌、副干酪乳酪杆菌和短乳杆菌接种发酵枇杷汁,对比分析3种乳酸菌发酵枇杷汁的特性。结果表明,发酵过程中不同乳酸菌发酵枇杷汁的pH值、总酸含量、总酚含量、还原糖含量和抗氧化活性差异明显。发酵结束时,3种乳酸菌的数量均可稳定在8.0 lg CFU/g以上,且总酸含量均>2.6 g/100 mL;植物乳植杆菌M2发酵枇杷汁的总酚含量最高,为第0天的126.79%。通过非靶向代谢组学分析技术在3种发酵枇杷汁中共注释到14类、409种代谢产物,其中占比最高的是有机酸及其衍生物、脂质和类脂质分子。3种枇杷汁在代谢产物组成上存在显著差异,差异代谢产物主要集中在氨基酸、脂肪酸、有机杂环化合物。该研究结果可为乳酸菌发酵果汁的代谢物分析以及枇杷汁功能食品研发提供参考。Plant-based fermented foods have attracted considerable attention because of their potential health benefits.This study compared the characteristics of loquat juice fermented with Lactiplantibacillus plantarum,Lacticaseibacillus paracasei,and Lactobacillus brevis,respectively.Results demonstrated that during fermentation with different lactic acid bacteria,the pH,total acid content,total phenolic content,reducing sugar content,and antioxidant activity of loquat juice exhibited noteworthy variations.Upon completion of fermentation,the cell number of all three lactic acid bacteria stabilized at over 8.0 lg CFU/g,with a total acid content exceeding 2.6 g/100 mL.Notably,the fermentation of Lactiplantibacillus plantarum M2 yielded the highest total phenol content,which was 126.79%of that on Day 0.Non-targeted metabolomics analysis revealed 409 metabolites in 14 categories within three fermented loquat juices.The predominant constituents were organic acids and their derivatives,as well as lipids and lipid-like molecules.Substantial variations existed in the metabolite composition of the three fermented loquat juices,particularly concerning amino acids,fatty acids,and organoheterocyclic compounds.The findings serve as a valuable reference for the analysis of metabolites in lactic acid bacteria-fermented juices and the development of functional foods utilizing loquat juice.

关 键 词：乳酸菌 枇杷 发酵 抗氧化 代谢组学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]