植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响
Effects of Lactobacillus plantarum R-1 on flavor and nutrient substances of fermented lemon juice
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摘要: 以植物乳杆菌R-1为发酵菌种发酵柠檬果汁,测定发酵过程中柠檬果汁的活菌数、营养物质含量、抗氧化能力和挥发性风味物质含量,探究植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响。结果表明:植物乳杆菌R-1在柠檬果汁中具有较好的发酵特性,在发酵36 h后活菌数达到最高值(4×108 CFU/mL),此后趋于稳定;在发酵过程中,植物乳杆菌R-1能降低柠檬果汁中的总糖和有机酸含量,提高总酚含量,在发酵48 h时,总酚含量从最初的47.4 GAE mg/mL显著增加到174.3 GAE mg/mL,同时,发酵柠檬果汁的抗氧化能力(对DPPH和ABTS+自由基的清除能力)显著提高(P<0.05);植物乳杆菌R-1还能改变柠檬果汁中挥发性风味物质的种类和含量,尤其是D-柠檬烯、γ-松油烯等柠檬精油中的特征萜烯类风味物质,其相对含量在发酵24 h时达到最大值,感官评价结果也显示,此时发酵柠檬果汁在香味和口感方面均优于其他发酵时间点的样品。因此,植物乳杆菌R-1能很好地利用柠檬果汁中的营养物质进行生长代谢,并改善柠檬果汁的风味,提高其总酚及抗氧化功能物质的含量。Abstract: To study the effects of Lactobacillus plantarum R-1 on the quality of fermented lemon juice beverage, the contents of nutrient substance, the antioxidant capacity and volatile flavor compounds in lemon juice at different fermentation stages were determined. The results showed that L.plantarum R-1 had good fermentation properties in lemon juice, and the number of viable bacteria reached a maximum value of 4×108 CFU/mL after 36 h of fermentation, and then tended to be stable afterwarded. L.plantarum R-1 could decrease the contents of total sugar and organic acids, but significantly increase the content of total phenols in lemon juice from 47.4 GAE mg/mL to 174.3 GAE mg/mL after 48 h fermentation,enhancing the antioxidant capacities (ability to scavenge DPPH and ABTS+ radicals) of fermented lemon juice (P<0.05),L.plantarum R-1 could change the varieties and proportions of volatile flavor components in lemon juice, especially the terpene flavor compounds such as D-limonene and γ-terpinene in lemon oil. The relative content of terpene flavor compounds reached the maximum at 24 h of fermentation. The results of sensory evaluation also indicated that the flavor and taste of sample at 24 h was superior to that of other fermentation time point of the samples. L.plantarum R-1 could make good use of nutrients in lemon juice for growth and metabolism, which could improve the flavor of lemon juice and increase the content of total phenols and antioxidant substances. This study provides fundamental basis for the development of fermented lemon juice products.
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