超声波诱导植物乳杆菌对发酵红枣汁品质的影响
Effect of ultrasound-induced lactobacillus plantarum on the quality of fermented jujube juice
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摘要: 为有效提高发酵红枣汁的品质,对不同生长阶段的植物乳杆菌CICC 20022进行超声波诱导处理后,接种于红枣汁中进行发酵,通过测定活菌数、总糖含量、可滴定酸含量、抗坏血酸含量、总黄酮含量等指标,研究超声波诱导处理对发酵红枣汁品质的影响。结果表明:相较于对照组,对数期超声组的活菌数显著提高了1.15 lg CFU/mL;可滴定酸、总黄酮和总酚含量分别提高了31.25%、54.17%和19.05%,DPPH和ABTS+自由基清除率分别提高了28.26%和19.04%(P<0.05)。然而,总糖和抗坏血酸含量在不同处理阶段均呈下降趋势。此外,对数期超声组的胞内和胞外β-葡萄糖苷酶活性均达最高值,为0.07 U/mL,且感官品质与对照组无显著性差异(P>0.05)。因此,超声波诱导处理通过定向调控植物乳杆菌CICC 20022生长代谢活性,能促进菌株代谢产物的生成,显著提高发酵红枣汁的生物活性物质含量,进而提升其风味品质。Abstract: To effectively improve the quality of fermented jujube juice, this study investigated the effects of ultrasonic treatment on Lactobacillus plantarum CICC 20022 at different growth stages prior to inoculation into jujube juice for fermentation. Key quality parameters including viable cell count, total sugars, titratable acidity, total flavonoids, total phenolics, antioxidant capacity and β-glucosidase activity were systematically evaluated. The results indicated that compared to the control group, the viable cell count in the logarithmic phase ultrasoundtreated group was significantly increased by 1. 15 lg CFU/mL. The contents of titratable acid, total flavonoid and total phenol were elevated by 31. 25%, 54. 17% and 19. 05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were improved by 28. 26% and 19. 04% (P<0. 05), respectively. However, the total sugar and ascorbic acid contents exhibited a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0. 07 U/mL) in the logarithmic phase ultrasound-treated group. Sensory evaluation revealed no significant difference between the ultrasound-treated group and the control group (P > 0. 05). Ultrasound treatment could accelerate the formation of metabolites by directional regulation of the growth and metabolic activity of L. plantarum CICC 20022, and significantly improve the content of bioactive substances and flavor quality in fermented jujube juice.
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Key words:
- fermented jujube juice /
- Lactobacillus plantarum /
- ultrasonication /
- β-glucosidase /
- quality
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