优良梨汁发酵乳酸菌的筛选与发酵性能分析
|
摘要
对10株分离于水果发酵液等不同来源的乳酸菌进行耐受性筛选,得到性能优良的植物乳杆菌ZG2和干酪乳杆菌GG8作为梨汁发酵菌株,并通过测定发酵过程中梨汁的活菌数、pH值、有机酸与挥发性成分对2株乳酸菌的发酵性能进行比较。结果表明:ZG2发酵前期活菌数下降迅速,发酵持续时间较短;GG8发酵结束后pH值低于ZG2;2种发酵液中有机酸种类相似,ZG2产乳酸能力较强,GG8发酵产柠檬酸和总酸含量明显多于ZG2;发酵前后构成梨汁主体风味的物质相似,分别为2-甲氧基-3-甲基吡嗪、芳樟醇和松油醇,2株菌均在发酵中期产生的挥发性成分最丰富,发酵后期GG8产挥发性风味物质较丰富。相较植物乳杆菌ZG2,干酪乳杆菌GG8具有更大发酵潜力和研究价值。
Ten strains of lactic acid bacteria from different sources including fermented fruit were screened for tolerance to stress conditions. Lactobacillus plantarum ZG2 and Lactobacillus casei GG8 were selected as the best for the fermentation of pear juice. We compared the fermentation performance of the two strains by measuring the viable count, pH value, organic acids and volatile components of pear juice during the fermentation process. The results showed that the viable count of ZG2 decreased rapidly during the early part of the fermentation process, lasting for a short time of period. The pH value at the end of fermentation for GG8 was lower than that for ZG2. The organic acid compositions of the two fermented juices were similar although ZG2 exerted stronger lactic acid-producing ability while GG8 produced larger amounts of citric acid and total acids. The primary flavor compounds of pear juice changed little before and after fermentation, 2-methoxy-3-methylpyrazine, linalool and terpineol. Both strains produced the most abundant volatile compounds during the middle stage of fermentation, and GG8 also produced abundant volatile compounds during the late stage. Compared with L. plantarum ZG2, L. casei GG8 has greater potential for research and application.
Ten strains of lactic acid bacteria from different sources including fermented fruit were screened for tolerance to stress conditions. Lactobacillus plantarum ZG2 and Lactobacillus casei GG8 were selected as the best for the fermentation of pear juice. We compared the fermentation performance of the two strains by measuring the viable count, pH value, organic acids and volatile components of pear juice during the fermentation process. The results showed that the viable count of ZG2 decreased rapidly during the early part of the fermentation process, lasting for a short time of period. The pH value at the end of fermentation for GG8 was lower than that for ZG2. The organic acid compositions of the two fermented juices were similar although ZG2 exerted stronger lactic acid-producing ability while GG8 produced larger amounts of citric acid and total acids. The primary flavor compounds of pear juice changed little before and after fermentation, 2-methoxy-3-methylpyrazine, linalool and terpineol. Both strains produced the most abundant volatile compounds during the middle stage of fermentation, and GG8 also produced abundant volatile compounds during the late stage. Compared with L. plantarum ZG2, L. casei GG8 has greater potential for research and application.
引文
[1]毛友辉,朱薇,邓放明,等.益生菌的研究进展及其在食品中的应用[J].现代生物医学进展,2011,11(20):3978-3980.DOI:10.13241/j.cnki.pmb.2011.20.003.
[2]赵谋明,董红竹,林恋竹.功能性水果饮料发酵工艺及抗氧化活性研究[J].食品科学技术学报,2017,35(4):24-32.DOI:10.3969/j.issn.2095-6002.2017.04.004.
[3]刘春燕,戴明福,夏姣.不同乳酸菌接种发酵泡菜风味的研究[J].食品工业科技,2015,36(7):154-158.DOI:10.13386/j.issn1002-0306.2015.07.024.
[4]WU R N,WANG L P.Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia[J].Journal of Basic Microbiology,2009,49(3):318-326.DOI:10.1002/jobm.200800047.
[5]GUO Z,WANG J C,YAN L Y,et al.In vitro comparation of probiotic properties of Lactobacillus casei,a potential new probiotic,with selected probiotic strains[J].LWT-Food Science and Technology,2009,42(10):1640-1646.DOI:10.1016/j.lwt.2009.05.025.
[6]谢明勇,熊涛,关倩倩.益生菌发酵果蔬关键技术研究进展[J].中国食品学报,2014,14(10):1-9.DOI:10.16429/j.1009-7842.2014.10.010.
[7]刘磊,汪浩,张名位,等.龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化[J].中国农业科学,2015,48(20):4147-4158.DOI:10.3864/j.issn.0578-1752.2015.20.014.
[8]FILANNINO P,AZZI L,CAVOSKI I,et al.Exploitation of the healthpromoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation[J].International Journal of Food Microbiology,2013,16(23):184-192.DOI:10.1016/j.ijfoodmicro.2013.03.002.
[9]张亚雄,李伟,胡滨,等.果蔬发酵饮料的研制[J].中国乳品工业,2004,32(8):19-21.DOI:10.3969/j.issn.1001-2230.2004.08.006.
[10]邹玉红,韩秋霞.乳酸菌发酵果蔬饮料的制备工艺[J].食品研究与开发,2011,32(3):113-117.DOI:10.3969/j,issn.1005-6521.2011.03.032.
[11]YOON K Y,WOODAMS E E,HANG Y D.Probiotication of tomato juice by lactic acid bacteria[J].Journal of Microbiology,2004,42(4):315-318.
[12]孙翠焕,陈丽媛,徐冲,等.安梨酒发酵菌株筛选及工艺优化[J].食品安全质量检测学报,2014,12(5):4026-4031.
[13]周志,徐永霞,胡昊,等.顶空固相微萃取和同时蒸馏萃取应用于GC-MS分析野生刺梨汁挥发性成分的比较研究[J].食品科学,2011,32(16):279-282.
[14]OUATTARA D H,OUATTARA H G,GOUALIE B G,et al.Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting beans[J].Journal of Applied Biosciences,2014,77:6489-6499.DOI:10.4314/jab.v77i1.9.
[15]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):1979-1989.DOI:10.3864/j.issn.0578-1752.2016.10.013.
[16]王嘉琪,吕铭守,凃婧,等.云南建水酸浆豆腐中乳酸菌生长特性研究[J].食品工业科技,2018,39(8):90-94.DOI:10.13386/j.issn1002-0306.2018.08.017.
[17]熊涛,唐晓星,黄涛,等.产蛋白酶兼性厌氧菌株的筛选酶学性质及发酵豆粕应用探究[J].食品科学,2014,35(9):162-167.DOI:10.7506/spkx1002-6630-201409033.
[18]王彦萍,熊涛,黄涛,等.优良饲用乳酸菌的筛选及在模拟消化环境中的耐受性[J].食品与发酵工业,2016,42(10):56-60.DOI:10.13995/j.cnki.11-1802/ts.201610010.
[19]FREIRE A L,RAMOSC L,SCHWAN R F.Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast[J].Food Research International,2015,76(3):787-795.DOI:10.1016/j.foodres.2015.07.041.
[20]FILANNINO P,BAI Y,CAGNO R D,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]卫生部.食品微生物学检验菌落总数测定:GB 4789.2-2010[S].北京:中国标准出版社,2010.
[22]毛银,邹宗胜,邓禹.1株植物乳杆菌发酵豆粕产有机酸的研究[J].食品与发酵工业,2017,43(10):43-48.DOI:10.13995/j.cnki.11-1802/ts.014341.
[23]刘佳奇,熊涛,李军波,等.乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J].食品与发酵工业,2016,42(8):109-114.DOI:10.13995/j.cnki.11-1802/ts.201608020.
[24]LATTANZI A,MINERVINI F,CAGNO R D,et al.The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods[J].International Journal of Food Microbiology,2013,163:71-79.DOI:10.1016/ijfoodmicro.2013.02.010.
[25]ABDEL-RAHMAN M A,TASHIRO Y,SONOMOTO K.Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria:overview and limits[J].Journal of Biotechnology,2011,156(4):286-301.DOI:10.1016/j.jbiotec.2011.06.017.
[26]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.DOI:10.13995/j.cnki.11-1802/ts.201702014.
[27]杜书.酸菜自然发酵过程中风味及质地变化规律研究[D].沈阳:沈阳农业大学,2013:40-45.
[28]魏永赞,王一承,刘丽琴,等.12份引进油梨品种果肉有机酸组分和抗坏血酸含量分析[J].果树学报,2018(2):177-184.DOI:10.13925/j.cnki.gsxb.20170180.
[29]CAGNO R D,CODA R,ANGELIS M D,et al.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33:1-10.DOI:10.1016/j.fm.2012.09.003.
[30]于洋,粟春燕,陈晶瑜.3株葡萄酒非酿酒酵母的生长与发酵特性[J].食品科学,2015,36(19):106-111.DOI:10.7506/spkx1002-6630-201519019.
[31]姚敏,谭书明,徐素云,等.刺梨干酒与发酵原汁挥发性风味成分分析[J].中国酿造,2014,33(8):144-148.DOI:10.11882/j.issn.0254-5071.2014.08.033.
[2]赵谋明,董红竹,林恋竹.功能性水果饮料发酵工艺及抗氧化活性研究[J].食品科学技术学报,2017,35(4):24-32.DOI:10.3969/j.issn.2095-6002.2017.04.004.
[3]刘春燕,戴明福,夏姣.不同乳酸菌接种发酵泡菜风味的研究[J].食品工业科技,2015,36(7):154-158.DOI:10.13386/j.issn1002-0306.2015.07.024.
[4]WU R N,WANG L P.Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia[J].Journal of Basic Microbiology,2009,49(3):318-326.DOI:10.1002/jobm.200800047.
[5]GUO Z,WANG J C,YAN L Y,et al.In vitro comparation of probiotic properties of Lactobacillus casei,a potential new probiotic,with selected probiotic strains[J].LWT-Food Science and Technology,2009,42(10):1640-1646.DOI:10.1016/j.lwt.2009.05.025.
[6]谢明勇,熊涛,关倩倩.益生菌发酵果蔬关键技术研究进展[J].中国食品学报,2014,14(10):1-9.DOI:10.16429/j.1009-7842.2014.10.010.
[7]刘磊,汪浩,张名位,等.龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化[J].中国农业科学,2015,48(20):4147-4158.DOI:10.3864/j.issn.0578-1752.2015.20.014.
[8]FILANNINO P,AZZI L,CAVOSKI I,et al.Exploitation of the healthpromoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation[J].International Journal of Food Microbiology,2013,16(23):184-192.DOI:10.1016/j.ijfoodmicro.2013.03.002.
[9]张亚雄,李伟,胡滨,等.果蔬发酵饮料的研制[J].中国乳品工业,2004,32(8):19-21.DOI:10.3969/j.issn.1001-2230.2004.08.006.
[10]邹玉红,韩秋霞.乳酸菌发酵果蔬饮料的制备工艺[J].食品研究与开发,2011,32(3):113-117.DOI:10.3969/j,issn.1005-6521.2011.03.032.
[11]YOON K Y,WOODAMS E E,HANG Y D.Probiotication of tomato juice by lactic acid bacteria[J].Journal of Microbiology,2004,42(4):315-318.
[12]孙翠焕,陈丽媛,徐冲,等.安梨酒发酵菌株筛选及工艺优化[J].食品安全质量检测学报,2014,12(5):4026-4031.
[13]周志,徐永霞,胡昊,等.顶空固相微萃取和同时蒸馏萃取应用于GC-MS分析野生刺梨汁挥发性成分的比较研究[J].食品科学,2011,32(16):279-282.
[14]OUATTARA D H,OUATTARA H G,GOUALIE B G,et al.Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting beans[J].Journal of Applied Biosciences,2014,77:6489-6499.DOI:10.4314/jab.v77i1.9.
[15]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):1979-1989.DOI:10.3864/j.issn.0578-1752.2016.10.013.
[16]王嘉琪,吕铭守,凃婧,等.云南建水酸浆豆腐中乳酸菌生长特性研究[J].食品工业科技,2018,39(8):90-94.DOI:10.13386/j.issn1002-0306.2018.08.017.
[17]熊涛,唐晓星,黄涛,等.产蛋白酶兼性厌氧菌株的筛选酶学性质及发酵豆粕应用探究[J].食品科学,2014,35(9):162-167.DOI:10.7506/spkx1002-6630-201409033.
[18]王彦萍,熊涛,黄涛,等.优良饲用乳酸菌的筛选及在模拟消化环境中的耐受性[J].食品与发酵工业,2016,42(10):56-60.DOI:10.13995/j.cnki.11-1802/ts.201610010.
[19]FREIRE A L,RAMOSC L,SCHWAN R F.Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast[J].Food Research International,2015,76(3):787-795.DOI:10.1016/j.foodres.2015.07.041.
[20]FILANNINO P,BAI Y,CAGNO R D,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]卫生部.食品微生物学检验菌落总数测定:GB 4789.2-2010[S].北京:中国标准出版社,2010.
[22]毛银,邹宗胜,邓禹.1株植物乳杆菌发酵豆粕产有机酸的研究[J].食品与发酵工业,2017,43(10):43-48.DOI:10.13995/j.cnki.11-1802/ts.014341.
[23]刘佳奇,熊涛,李军波,等.乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J].食品与发酵工业,2016,42(8):109-114.DOI:10.13995/j.cnki.11-1802/ts.201608020.
[24]LATTANZI A,MINERVINI F,CAGNO R D,et al.The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods[J].International Journal of Food Microbiology,2013,163:71-79.DOI:10.1016/ijfoodmicro.2013.02.010.
[25]ABDEL-RAHMAN M A,TASHIRO Y,SONOMOTO K.Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria:overview and limits[J].Journal of Biotechnology,2011,156(4):286-301.DOI:10.1016/j.jbiotec.2011.06.017.
[26]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.DOI:10.13995/j.cnki.11-1802/ts.201702014.
[27]杜书.酸菜自然发酵过程中风味及质地变化规律研究[D].沈阳:沈阳农业大学,2013:40-45.
[28]魏永赞,王一承,刘丽琴,等.12份引进油梨品种果肉有机酸组分和抗坏血酸含量分析[J].果树学报,2018(2):177-184.DOI:10.13925/j.cnki.gsxb.20170180.
[29]CAGNO R D,CODA R,ANGELIS M D,et al.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33:1-10.DOI:10.1016/j.fm.2012.09.003.
[30]于洋,粟春燕,陈晶瑜.3株葡萄酒非酿酒酵母的生长与发酵特性[J].食品科学,2015,36(19):106-111.DOI:10.7506/spkx1002-6630-201519019.
[31]姚敏,谭书明,徐素云,等.刺梨干酒与发酵原汁挥发性风味成分分析[J].中国酿造,2014,33(8):144-148.DOI:10.11882/j.issn.0254-5071.2014.08.033.