短乳杆菌发酵对红枣汁品质的影响

Effects of Lactobacillus brevis fermentation on the quality of jujube juice

该研究利用短乳杆菌( Lactobacillus brevis , LB)发酵红枣汁,生产具有功能性成分的γ-氨基丁酸(γ-aminobutyric acid,GABA)作为膳食补充剂。通过分析发酵过程中红枣汁的营养成分和抑菌性能动态变化,探究发酵对红枣汁品质的影响。结果表明,在添加质量浓度5 g/L的 L -谷氨酸、接种8%的短乳杆菌、发酵时间为60 h时产生的GABA量最大,为288.04 μg/mL;在发酵72 h过程中总酚含量、DPPH和ABTS自由基清除率均呈现先增加后降低的趋势,总酸含量和发酵液的抑菌性能呈现上升趋势;红枣汁经短乳杆菌发酵后不仅可以提供益生菌,还可以提供许多有益健康的营养物质,因此经短乳杆菌发酵后红枣汁的品质明显优于发酵前。该实验的研究结果可为开发富含GABA的功能性红枣汁饮料提供理论依据。

In this study, Lactobacillus brevis was used to ferment jujube juice to produce γ-aminobutyric acid (GABA) that can be used as a dietary supplement. The effects of fermentation on the quality of jujube juice were measured by analyzing the dynamic changes in nutrient composition and antibacterial properties of the juice. The results showed that the maximum production of GABA was 288.04 μg/mL when adding 5 g/L L -glutamic acid, inoculated with 8% L. brevis and fermented for 60 h. During 72 h fermentation, total phenol content and the scavenging rates of DPPH· and ABTS·+ all showed an increasing trend at first and then decreased, while the total acid content and the antibacterial activity of the fermentation broth showed upward trends. The jujube juice fermented by L. brevis can provide not only probiotics but also many beneficial nutrients. Therefore, the quality of jujube juice after L. brevis fermentation is obviously better than that before fermentation, which can provide a theoretical basis for developing functional jujube juice beverages that are rich in GABA.