内源性和外源性植物乳杆菌发酵对梨汁品质的影响
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摘要
乳酸菌菌种是影响发酵果蔬汁品质的重要因素之一。以梨汁为对象,使用内源性植物乳杆菌和外源性市售植物乳杆菌LP-115进行单一或复合发酵,分析各菌种在梨汁中增殖代谢产酸情况,利用静态-顶空固相微萃取(HS-SPME)和气质联用(GC-MS)测定各梨汁发酵前后挥发性风味物质以及游离氨基酸、酚类物质的变化。内源性植物乳杆菌和外源性植物乳杆菌均能在梨汁中进行良好代谢,内源性植物乳杆菌在梨汁中增殖代谢表现更优,最终达到的活菌数更高(10. 0 lg CFU/m L)、pH更低(3. 30),酚类物质、游离氨基酸保存性更佳,能更好地适应梨汁发酵。乳酸菌发酵对梨汁风味有显著改变,内源性植物乳杆菌倾向于将醛类物质氧化为酸,而外源性植物乳杆菌则倾向于将醛类物质还原成为醇类。两者混合发酵时存在协同作用,在增殖代谢产酸、丰富挥发性风味物质,游离氨基酸和酚类物质得到保存方面均优于菌种单一发酵。
Strains of lactic acid bacteria are one of the most important factors that impact the qualities of fermented juices. Autochthonous Lactobacillus plantarum and allochthonous L. plantarum LP-115 were used alone or together to ferment pear juices. The volatile aroma compounds of the juices before and after fermentation were measured by gas chromatography-mass spectrometry(GC-MS) after preparing the samples by static-headspace solid phase microextraction(HS-SPME). Changes in free amino acids,polyphenolic compounds,the growth and acidification of bacteria in the juices were also detected. Both autochthonous and allochthonous L. plantarum could metabolize well in pear juices,but autochthonous L. plantarum performed better with a higher final viable count(10. 0 lg CFU/m L) and lower pH(pH = 3. 30). It also had better preservative effects on phenolics and free amino acids. Therefore,it could adapt better to pear juices for fermentation. Lactic acid bacteria fermentation had significant effects on the flavors of pear juices. The allochthonous strain tended to oxidize aldehydes into acids,while the autochthonous strain tended to reduce aldehydes into alcohols. These two strains had synergistic effects on fermentation,which was superior to single bacteria fermentation in terms of proliferation and metabolism of acid production,enriching volatile flavor substances,and preserving free amino acids and phenols.
Strains of lactic acid bacteria are one of the most important factors that impact the qualities of fermented juices. Autochthonous Lactobacillus plantarum and allochthonous L. plantarum LP-115 were used alone or together to ferment pear juices. The volatile aroma compounds of the juices before and after fermentation were measured by gas chromatography-mass spectrometry(GC-MS) after preparing the samples by static-headspace solid phase microextraction(HS-SPME). Changes in free amino acids,polyphenolic compounds,the growth and acidification of bacteria in the juices were also detected. Both autochthonous and allochthonous L. plantarum could metabolize well in pear juices,but autochthonous L. plantarum performed better with a higher final viable count(10. 0 lg CFU/m L) and lower pH(pH = 3. 30). It also had better preservative effects on phenolics and free amino acids. Therefore,it could adapt better to pear juices for fermentation. Lactic acid bacteria fermentation had significant effects on the flavors of pear juices. The allochthonous strain tended to oxidize aldehydes into acids,while the autochthonous strain tended to reduce aldehydes into alcohols. These two strains had synergistic effects on fermentation,which was superior to single bacteria fermentation in terms of proliferation and metabolism of acid production,enriching volatile flavor substances,and preserving free amino acids and phenols.
引文
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[2] DI C R,SURICO R F,PARADISO A,et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology,2009,128(3):473-483.
[3] KIM J Y,LEE M Y,JI G E,et al. Production ofγ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100[J]. International Journal of Food Microbiology,2009,130(1):12-16.
[4] DI C R,MINERVINI G,RIZZELLO C G,et al. Effect of lactic acid fermentation on antioxidant,texture,color and sensory properties of red and green smoothies[J]. Food Microbiology,2011,28(5):1 062-1 071.
[5] DI C R,SURICO R F,MINERVINI G,et al. Exploitation of sweet cherry(Prunus avium L.)puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria[J]. Food Microbiology,2011,28(5):900-909.
[6]焦媛媛,杜丽平,孙文,等.优良梨汁发酵乳酸菌的筛选与发酵性能研究[J].食品科学,2018:1-9.
[7] PARK E Y,LUH B S. Polyphenol Qxidase of Kiwifruit[J]. Journal of Food Science,2010,50(3):678-684.
[8]束文秀,吴祖芳,刘连亮,等.胡柚汁益生菌发酵挥发性风味特征[J].食品科学,2018,39(4):59-65.
[9]孔祥琪,施瑞城,张彦军,等.气相色谱质谱联用技术分析热处理前后番木瓜汁香气[J].食品与发酵工业,2016,42(1):189-194.
[10] DI C R,SURICO R F,SIRAGUSA S,et al. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots,French beans or marrows[J]. International Journal of Food Microbiology,2008,127(3):220-228.
[11] MOIO L,ADDEO F. Grana Padano cheese aroma[J].Journal of Dairy Research,1998,65(2):317-333.
[12] SMID E J,KLEEREBEZEM M. Production of aroma Compounds in Lactic Fermentations[J]. Annu Rev Food Sci Technol,2014,5(1):313-326.
[13] KAPRASOB R,KERDCHOECHUEN O,LAOHAKUNJIT N,et al. Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J]. Process Biochemistry,2017,59:141-149.
[14] CHOI J Y,LEE S M,LEE H J,et al. Characterization of aroma-active compounds in Chinese quince(Pseudocydonia sinensis Schneid)by aroma dilution analyses[J].Food Research International,2018,105:828-835.
[15] WEI Shuwei,QIN Gaihua,Zhang Huping,et al. Calcium treatments promote the aroma volatiles emission of pear(Pyrus ussuriensis ‘Nanguoli’)fruit during post-harvest ripening process[J]. Scientia Horticulturae,2017,215:102-111.
[16] DI C R,SURICO R F,PARADISO A,et al. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J]. International Journal of Food Microbiology,2009,128(3):473-483.
[17] QIN Gaihua,TAO Shutian,ZHANG Huping,et al. Evolution of the aroma volatiles of pear fruits supplemented with fatty acid metabolic precursors[J]. Molecules,2014,19(12):20 183-20 196.
[18] HERVE-JIMENEZ L,GUILLOUARD I,GUEDON E,et al. Physiology of Streptococcus thermophilus during the late stage of milk fermentation with special regard to sulfur amino-acid metabolism[J]. Proteomics,2008,8(20):4 273-4 286.
[19] CRITTENDEN R G,MARTINEZ N R,PLAYNE M J.Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria[J]. International Journal of Food Microbiology,2003,80(3):217-222.
[20] FILANNINO P,BAI Y,DI C R,et al. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree[J]. Food Microbiology,2015,46:272-279.
[21]赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1 979-1 989.
[22] WEGKAMP A,TEUSINK B,DE V W M,et al. Development of a minimal growth medium for Lactobacillus plantarum[J]. Letters in Applied Microbiology,2010,50(1):57-64.