益生菌对发酵果蔬汁品质影响的研究进展  

Research Progress on Effect of Probiotic on the Fermented Fruit and Vegetable Juice Quality

作　　者：谭仁芩 张曼君 周春丽 苏伟 潘雯慧 李雯 TAN Renqin;ZHANG Manjun;ZHOU Chunli;SU Wei;PAN Wenhui;LI Wen(College of Life Sciences,Jiangxi Science and Technology Normal University,Nanchang 330013,China)

机构地区：[1]江西科技师范大学生命科学学院,江西南昌330013

出　　处：《保鲜与加工》2025年第2期121-133,共13页Storage and Process

基　　金：国家自然科学基金项目(32160580);江西省自然科学基金重点项目(20224ACB205009);江西省教育厅科学技术研究重点项目(GJJ2201303)。

摘　　要：益生菌发酵能够改善果蔬汁的风味和色泽,延长储藏期,提高果蔬价值,使果蔬汁在未来市场中占有一席之地。综述了乳酸菌和酵母菌两类益生菌发酵果蔬汁的研究进展,阐述了不同菌株的发酵特点及对发酵果蔬汁的影响,归纳了可供发酵的果蔬原料和果蔬汁发酵方式,讨论了益生菌发酵对果蔬汁的理化性质和营养成分等影响,以及发酵过程中风味形成的原理及风味化合物的呈香特点。此外,对不同益生菌菌株发酵果蔬汁的发酵过程及未来研究方向进行了展望,以期为功能性果蔬饮料的研发和品质提升提供参考。Through the probiotics fermentation,the flavor and color of fruit and vegetable juices can be improved,the shelf life can be extended,and the overall value of fruits and vegetables can be enhanced.Therefore,the fruit and veg-etable juices will be important in the future market.This review summarizes the research progress on the fermentation of fruit and vegetable juices using two types of probiotics:lactic acid bacteria and yeast.It elaborates on the fermenta-tion characteristics of different strains and their impact on the quality of the fermented fruit and vegetable juices.It also summarizes the raw materials and the fermentation methods of fruit and vegetable juices.The review discusses the effects of probiotic fermentation on the physicochemical properties and nutritional components of fruit and vegetable juices,as well as the principles of flavor formation and the aroma characteristics of flavor compounds during the fer-mentation process.Furthermore,it provides a prospective outlook on the fermentation process and the future research directions of fruit and vegetable juices using different probiotic strains,aiming to provide references for the research and development of functional fruit and vegetable beverages and the improvement of their quality.

关 键 词：益生菌 发酵 果蔬汁 理化性质 营养成分 

分 类 号：Q815[生物学—生物工程]