刺梨发酵优势菌种分离鉴定及其营养品质分析  

Separation and identification of dominant strains for roxburgh rose fermentation and analysis of its nutritional quality

作　　者：罗婧文 龙明秀 王辉 张芳 王梅 陈中爱 LUO Jing-wen;LONG Ming-xiu;WANG Hui;ZHANG Fang;WANG Mei;CHEN Zhong-ai(Institute of Food Processing Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,Guizhou,China;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang 550025,Guizhou,China;Insititute of Integrated Agricultural Development,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州省农科院食品加工研究所,贵州贵阳550025 [2]贵州省农业生物技术重点实验室,贵州贵阳550025 [3]贵州省现代农业发展研究所,贵州贵阳550025

出　　处：《粮食与油脂》2025年第2期133-138,共6页Cereals & Oils

基　　金：贵州省科技厅科技支撑项目(黔科合支撑[2024]一般091、黔科合支撑[2022]一般149、黔科合支撑[2021]一般116);贵州省科技厅2023年度贵州省基础研究计划(黔科合基础-ZK[2023]一般182)。

摘　　要：从刺梨自然发酵液中分离鉴定菌种,将所得菌株应用于刺梨汁发酵中,筛选优势菌株并探究其最佳发酵工艺。结果表明:戊糖片球菌(Pediococcus pentosaceus)、枯草芽孢杆菌(Bacillus subtilis)、龙舌兰(特基拉)芽孢杆菌(Bacillus tequilensis)和嗜乙醇假丝酵母菌(Candida ethanolica)是刺梨自然发酵液优势菌株;最佳发酵工艺为以稀释刺梨糖汁质量为基准,接种量2%、料液质量比2∶1、发酵温度37℃、发酵时间3 d。在此条件下发酵刺梨汁总酸含量为(14.52±0.40)g/L、超氧化物歧化酶活性为(2849.68±124.29)U/mL、总酚含量为(715.07±10.77)mg/100g、维生素C含量为(280.55±30.55)mg/100g,抗氧化能力较强,且风味成分丰富,含有氮氧化物、芳香成分、硫化物类、醇类化合物等,感官评分最高为88.75±8.45。The dominant strains from the natural fermentation broth of roxburgh rose.juice had been isolated and identified,and the obtained strains had been applied to the fermentation of roxburgh rose.juice for screening the advantageous strains and exploring the optimal fermentation process.The results showed that Pediococcus pentosaceus,Bacillus subtilis,Bacillus tequilensis and Candida ethanolica were identified as the dominant strains in the natural fermentation broth of roxburgh rose.juice.The optimal fermentation process was based on the mass of diluted roxburgh rose.sugar juice,inoculum amount 2%,material to liquid mass ratio 2∶1,fermentation temperature 37℃,fermentation time 3 d.Under the conditions,the total acid content of the fermented roxburgh rose.juice was(14.52±0.40)g/L,the superoxide dismutase activity was(2849.68±124.29)U/mL,the total phenol content was(715.07±10.77)mg/100g,and the ascorbic acid content was(280.55±30.55)mg/100g.It had strong antioxidant capacity and rich flavor components,including nitrogen oxides,aromatic components,sulfides,alcohol compounds,etc.,with the highest sensory score of 88.75±8.45.

关 键 词：刺梨 发酵 优势菌种 分离 鉴定 营养品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]