不同乳酸菌发酵对黑果腺肋花楸汁品质和抗氧化活性的影响  

Effects of different lactic acid bacteria fermentation on quality and antioxidant activity of black chokeberry juice

作　　者：王悦 田风华 WANG Yue;TIAN Fenghua(School of Grain,Oil&Food,Jilin Engineering Vocational College,Siping 136001,China;Department of Plant Pathology,College of Agriculture,Guizhou University,Guiyang 550025,China)

机构地区：[1]吉林工程职业学院粮油食品学院,吉林四平136001 [2]贵州大学农学院植物病理教研室,贵州贵阳550025

出　　处：《中国酿造》2025年第4期241-247,共7页China Brewing

基　　金：贵州省教育厅产业导师服务乡村振兴产业发展示范基地项目(黔教技[2022]071号)。

摘　　要：为考察不同乳酸菌对黑果腺肋花楸汁发酵成分及抗氧化活性的影响,该研究选取6株乳酸菌(植物乳植杆菌LP-G18、嗜酸乳杆菌LA-G80、干酪乳杆菌LC-G11、鼠李糖乳杆菌LR-G14、罗伊氏乳杆菌JYLB-291、副干酪乳杆JLPF-176)发酵黑果腺肋花楸汁,并对发酵后黑果腺肋花楸汁的乳酸菌数、理化指标、色泽、生物活性物质及体外抗氧化活性进行分析,并对其品质指标进行相关性分析。结果表明,与对照相比,乳酸菌发酵可以增加乳酸菌数(均高于8.50 lg CFU/mL),降低pH、增加总酸、总黄酮和总多酚、总花色苷含量及主要黄酮、酚类和花色苷类化合物含量,降低还原糖含量及可溶性固形物含量,改善色泽,提升体外抗氧化活性。综合来看,菌株LR-G14,LC-G11及JLPF-176的抗氧化活性较佳。相关性分析表明,总黄酮、总多酚、丁香酸和肉桂酸与体外抗氧化活性呈显著正相关(P<0.05)。In order to investigate the effects of different lactic acid bacteria on the fermentation components and antioxidant activity of black chokeberry juice,six strains of lactic acid bacteria(Lactiplantibacillus plantarum LP-G18,Lactobacillus acidophilus LA-G80,Lactobacillus casei LC-G11,Lacto-bacillus rhamnosus LR-G14,Lactobacillus reuteri JYLB-291,and Lactobacillus paracasei JLPF-176)were selected to ferment black chokeberry juice.The lactic acid bacteria counts,physicochemical indexes,color characteristics,bioactive substances and in vitro antioxidant activities of the fermented black chokeberry juice were analyzed,and the correlation analysis of its quality indexes was carried out.The results showed that compared with the control group,lactic acid bacteria fermentation could improve the physicochemical properties(all higher than 8.5o lg CFU/ml),reduce pH,increase the contents of total acid,total flavonoids,total polyphenols,total anthocyanins and main flavonoids,phenols and anthocyanins,reduce the content of reducing sugar and soluble solids,and improve color and enhance antioxidant activity in vitro.In summary,the antioxidant activity of strains LR-G14,LC-G11 and JLPF-176 was better.Correlation analysis showed that total flavonoids,total polyphenols,syringic acid and cinnamic acid were significantly positively correlated with antioxidant activities in vitro(P<0.05).

关 键 词：乳酸菌 黑果腺肋花楸汁 发酵 理化指标 抗氧化活性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]