不同益生菌对三华李发酵果汁品质及其体外消化特性的影响

TS255.1; 以肠膜明串珠菌(Leuconostoc mesenteroides,LM)、发酵乳杆菌(Lactobacillus fermentum,LF)、鼠李糖乳杆菌(Lactobacillus rhamnosus,LR)、植物乳杆菌(Lactiplantibacillus plantarum,LP)为发酵菌株,研究不同益生菌对三华李发酵果汁理化性质、活性成分、抗氧化能力和体外消化特性的影响规律.结果表明,四种益生菌均能在三华李果汁中正常生长,发酵结束后三华李果汁中的益生菌活菌数均在 107～108 CFU/mL之间.发酵过程中LF、LR和LP均可消耗三华李果汁中的苹果酸,并生成乳酸和...

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Published in食品工业科技 Vol. 45; no. 2; pp. 143 - 151
Main Authors 杜晓仪, 杨继国, 徐玉娟, 吴继军, 余元善, 邹波, 彭健, 李璐
Format Journal Article
LanguageChinese
Published 华南理工大学食品科学与工程学院,广东广州 510641%华南理工大学食品科学与工程学院,广东广州 510641%广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610 2024
广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610
Subjects
理化性质
三华李发酵果汁
active ingredient
physicochemical property
体外消化
益生菌
fermented Sanhua plum juice
活性成分
probiotics
in vitro digestion
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023030214

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Abstract TS255.1; 以肠膜明串珠菌(Leuconostoc mesenteroides,LM)、发酵乳杆菌(Lactobacillus fermentum,LF)、鼠李糖乳杆菌(Lactobacillus rhamnosus,LR)、植物乳杆菌(Lactiplantibacillus plantarum,LP)为发酵菌株,研究不同益生菌对三华李发酵果汁理化性质、活性成分、抗氧化能力和体外消化特性的影响规律.结果表明,四种益生菌均能在三华李果汁中正常生长,发酵结束后三华李果汁中的益生菌活菌数均在 107～108 CFU/mL之间.发酵过程中LF、LR和LP均可消耗三华李果汁中的苹果酸,并生成乳酸和乙酸,降低了三华李果汁的酸度.四种益生菌发酵三华李果汁中,经LM发酵的三华李果汁能够较好的保留果汁颜色,且其具有更高的总酚、总花色苷及抗氧化水平,其次为经LP发酵的三华李果汁.体外消化后,四种益生菌发酵三华李果汁的活菌数、活性成分和抗氧化水平均呈不同程度的下降.然而,经LP和LR发酵的三华李果汁消化结束后的益生菌活菌数、活性成分含量以及抗氧化活性的保留率均较高.综合分析可知,经LP和LR发酵的三华李果汁不仅能够较好保留三华李果汁活性成分和抗氧化水平,而且具有较好的消化耐受性.因此,LP和LR可作为高品质三华李发酵果汁的潜在发酵剂,为益生菌发酵三华李果汁的开发提供理论依据.
AbstractList TS255.1; 以肠膜明串珠菌(Leuconostoc mesenteroides,LM)、发酵乳杆菌(Lactobacillus fermentum,LF)、鼠李糖乳杆菌(Lactobacillus rhamnosus,LR)、植物乳杆菌(Lactiplantibacillus plantarum,LP)为发酵菌株,研究不同益生菌对三华李发酵果汁理化性质、活性成分、抗氧化能力和体外消化特性的影响规律.结果表明,四种益生菌均能在三华李果汁中正常生长,发酵结束后三华李果汁中的益生菌活菌数均在 107～108 CFU/mL之间.发酵过程中LF、LR和LP均可消耗三华李果汁中的苹果酸,并生成乳酸和乙酸,降低了三华李果汁的酸度.四种益生菌发酵三华李果汁中,经LM发酵的三华李果汁能够较好的保留果汁颜色,且其具有更高的总酚、总花色苷及抗氧化水平,其次为经LP发酵的三华李果汁.体外消化后,四种益生菌发酵三华李果汁的活菌数、活性成分和抗氧化水平均呈不同程度的下降.然而,经LP和LR发酵的三华李果汁消化结束后的益生菌活菌数、活性成分含量以及抗氧化活性的保留率均较高.综合分析可知,经LP和LR发酵的三华李果汁不仅能够较好保留三华李果汁活性成分和抗氧化水平,而且具有较好的消化耐受性.因此,LP和LR可作为高品质三华李发酵果汁的潜在发酵剂,为益生菌发酵三华李果汁的开发提供理论依据.
Abstract_FL The effects of Leuconostoc mesenteroides(LM),Lactobacillus fermentum(LF),Lactobacillus rhamnosus(LR)and Lactiplantibacillus plantarum(LP)on the physicochemical properties,active ingredients,antioxidant capacity and in vitro digestion characteristics of fermented Sanhua plum juice were investigated.Results showed that all the four probiotics were able to grow normally in the Sanhua plum juice,and the viable probiotic count of fermented Sanhua plum juice was 107～108 CFU/mL after fermentation.During the fermentation,LF,LR and LP consumed the malic acid in Sanhua plum juice and produced lactic acid and acetic acid,which reduced the acidity of the Sanhua plum juice.Among the four probiotic fermented Sanhua plum juices,the juice fermented by LM could better retain its color and had higher levels of total phenols,total anthocyanins and antioxidant ability,followed by the juice fermented by LP.After in vitro digestion,the viable probiotic count,active ingredients contents and antioxidant capacity of fermented Sanhua plum juices were all decreased in different degrees.However,the juices fermented by LP and LR showed higher retention of viable probiotic,active ingredients and antioxidant activity at the end of digestion.Above results indicated that the Sanhua plum juices fermented by LP and LR not only had better retention of active ingredients and antioxidant levels,but also had better digestive tolerance.Therefore,LP and LR could be used as potential fermenting agents for high-quality fermented Sanhua plum juice,providing a theoretical basis for the development of Sanhua plum juice fermented by probiotic.
Author 杜晓仪
徐玉娟
吴继军
彭健
邹波
杨继国
余元善
李璐
AuthorAffiliation 广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610;华南理工大学食品科学与工程学院,广东广州 510641%华南理工大学食品科学与工程学院,广东广州 510641%广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610
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Author_FL YU Yuanshan
XU Yujuan
WU Jijun
DU Xiaoyi
PENG Jian
ZOU Bo
LI Lu
YANG Jiguo
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DocumentTitle_FL Effects of Different Probiotics on the Quality andin Vitro Digestion Characteristics of Fermented Sanhua Plum Juice
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Issue 2
Keywords 理化性质
三华李发酵果汁
active ingredient
physicochemical property
体外消化
益生菌
fermented Sanhua plum juice
活性成分
probiotics
in vitro digestion
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PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 华南理工大学食品科学与工程学院,广东广州 510641%华南理工大学食品科学与工程学院,广东广州 510641%广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610
广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广东广州 510610
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Title 不同益生菌对三华李发酵果汁品质及其体外消化特性的影响
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