葡萄全汁乳酸发酵菌株筛选及其风味分析

Selection of Strains for Lactic Acid Fermented Grape Juice and Flavor Analysis

为葡萄全汁乳酸发酵饮料研制提供优良菌株资源.以"桂葡1号"葡萄果汁为原料,以耐酸性及风味评价为指标,筛选葡萄果汁乳酸发酵的优良菌株,研究优选菌的单菌及复配发酵对果汁风味物质的影响.植物乳杆菌R23及副干酪乳杆菌R37能耐受pH值3.0高酸,其发酵香与葡萄果香协调;两菌复配生长是共生型,其发酵风味比单菌更饱满丰富;乳酸发酵增加了葡萄果汁酸、酮、酯类物质的相对含量,增加了酚类和有机酸的成分数量.植物乳杆菌R23及副干酪乳杆菌R37是葡萄果汁乳酸发酵优良菌株,其复配发酵能赋予葡萄果汁更丰富的发酵风味.

This study was conducted to provide high quality resources of lactic acid bacteria for lactic acid fermented grape juice. With ＂Guipn No. 1＂ grape juice used as raw material and acid tolerance capacity and flavor evaluation used as indexes, several strains of lactic acid bacteria were screened. The effects of capable strains and their symbiosis on flavor components of fermented juice were also investigated. It was shown that Lactobacillus plantarum R23 and Lactobacillus paracasei R37 could tolerate acid up to pH3.0, generating fermented aroma which harmonized with fruit aroma. The combination of Lactobacillus planta- rum R23 and Lactobacillus paracasei R37 was symbiotic style, producing more abundant flavor than that of each strain. Lactic acid fermentation increased the relative contents of acids, ketones and esters in grape juice, in which some phenols and acids were produced as well. Lactobacillus plantarum R23 and Lactobacillus paracasei R37 were capable strains for lactic acid fermented grape juice, which were endowed with richer fermented flavor by their symbiotic fermentation.