三种芽孢杆菌在佛手浆中的发酵特性及其在软糖中的应用初探

Preliminary Study on Fermentation Characteristics of Three Bacillus in Fingered Citron Pulp and Its Application in Soft Candy

【目的】筛选适宜佛手浆发酵的芽孢杆菌并开发具有活菌型的益生菌发酵佛手软糖。【方法】将枯草芽孢杆菌(BS168)、地衣芽孢杆菌(BL02)和凝结芽孢杆菌(BC30)3种益生菌分别接种至杀菌后的佛手浆中,研究发酵过程中芽孢杆菌的生长曲线、营养成分和抗氧化能力的变化,分析指标之间的相关性,并探讨芽孢杆菌在软糖制备中的存活率。【结果】3种芽孢杆菌均能在佛手浆中生长,其中以BC30生长最好,发酵48 h活菌数可达8.35 log CFU/g;果糖、葡萄糖、蔗糖含量和pH值在发酵过程中逐渐下降,以BC30组下降较多;3种芽孢杆菌发酵过程中,总酚含量均有所下降,其中BC30对总酚的保留最好,发酵48 h时总酚保留率为91%,且总黄酮含量(105.9 g/kg)最高;此外,BC30还能提高佛手浆的DPPH自由基清除能力,与未发酵佛手浆相比,发酵48 h时DPPH自由基清除能力提升7.5%。相关性分析结果显示,发酵佛手浆清除DPPH自由基能力与凝结芽孢杆菌数量呈极显著正相关,与总酚和总黄酮含量无显著相关性。制备的益生菌发酵佛手软糖中,BC30活菌数达7.5 log CFU/g。【结论】3种芽孢杆菌中,以BC30最适宜进行佛手浆发酵,发酵对抗氧化能力的提升有正向积极贡献,以其为原料开发的软糖活菌数较高。研究为富含活菌的发酵佛手软糖开发奠定了理论基础。

【Objective】The study was carried out to select the Bacillus suitable for fermentation of fingered citron pulp and develop the probiotic fermented fingered citron soft sweets with living bacteria.【Method】Three probiotics of Bacillus subtilis(BS168),Bacillus licheniformis(BL02)and Bacillus coagulans(BC30)were inoculated to fingered citron pulp after sterilization,respectively.The growth curve,nutritional component and antioxidant capacity were determined,and the correlation between the indicators was analyzed.And the survival rate of Bacillus in preparation of soft sweets was explored.【Result】The three Bacillus could grow well in the pulp,among them,the BC30 grow best,the viable count of which could reach 8.35 log CFU/g after 48 h fermentation.Fructose,glucose and sucrose contents,and pH value decreased gradually during fermentation,in which BC30 group decreased more.The content of total phenolics decreased during fermentation,and the retention rate of total phenolics of BC30 was 91%after 48 h fermentation.The content of total flavonoids in the pulp fermented by BC30(105.9 g/kg)was higher than that of the other two Bacillus groups.The scavenging activity of DPPH radical in the fermented fingered citron pulp could be improved by BC30.Compared with unfermented pulp,the scavenging ability of DPPH radical was increased by 7.5%after 48 h fermentation.The results of correlation analysis showed that the scavenging ability of DPPH radical was remarkable significantly positively correlated with viable count of BC30 and had no significant correlation with the contents of total phenolics and flavonoids.The viable count of BC30 was 7.5 log CFU/g in sofe sweets made from the prepared probiotic fermented fingered citron.【Conclusion】Among the three Bacillus,BC30 was the most suitable strain for the fermentation of fingered citron,and the fermentation had positive contribution to the improvement of antioxidant capacity,and the number of viable bacteria in the soft sweets developed from BC30 fermented pulp was higher.The study laid a theoretical foundation for the development of the fermented fingered citron soft sweets rich in living bacteria.