应用乳酸菌发酵黑枸杞汁的特性研究

Characteristics of Black Wolfberry Juice Fermented by Lactic Acid Bacteria

为了探寻各种乳酸菌在黑枸杞汁中的发酵能力和特性,选取新鲜黑枸杞汁,采用巴氏杀菌法灭菌,接种于不同乳酸菌进行发酵,对发酵过程中乳酸菌菌群成活数、pH值、花青素含量、总酚含量、黄酮含量、抗氧化能力以及感官评测等的变化进行对比。结果表明:各种乳酸菌能在黑枸杞汁中良好生长,活菌数均突破108 CFU/mL;发酵48 h后,4种乳酸菌发酵的黑枸杞汁的pH值均低于3.5。与未经发酵的黑枸杞汁相比,经保加利亚乳杆菌发酵后的黑枸杞汁中花青素含量与黄酮含量提升最大,其中花青素提升了33.84%、黄酮提升了68.82%;鼠李糖乳杆菌发酵后,黑枸杞汁的总酚含量提升最多,提升了61.25%;保加利亚乳杆菌发酵后,黑枸杞汁对超氧阴离子自由基和羟自由基的清除能力提升最高,超氧阴离子自由基清除率提升了163.50%、羟自由基清除率提升了59.44%;鼠李糖乳杆菌发酵后,黑枸杞汁有着最强的DPPH自由基去除能力,清除率为89%。经乳酸菌发酵后的黑枸杞汁口感上佳,保加利亚乳杆菌的发酵能力要强于其他3种乳酸菌。该研究结果可为黑枸杞汁的益生菌发酵和益生菌果汁产品开发提供参考。

To explore the fermentation characteristics of different lactic acid bacteria in black wolfberry juice,the fresh black wolfberry juice was sterilized by pasteurization and inoculated with different lactic acid bacteria for fementation,the changes of lactic acid bacterial number,pH value,the anthocyanin content,total phenols content,flavonoid content,antioxidant ability and sensory test were compared during fermentation.The results showed that all kinds of lactic acid bacteria could grow well in black wolfberry juice,and the number of viable bacteria exceeded 108 CFU/mL.After fermentation for 48 h,the pH value of black wolfberry juice fermented by the four lactic acid bacteria was lower than 3.5.Compared with the unfermented black wolfberry juice,the content of anthocyanin and flavonoids of black wolfberry juice fermented by Lactobacillus bulgaricus increased the most,the content of anthocyanin and flavonoids increased by 33.84%and 68.82%,respectively.The total phenol content of black wolfberry juice fermented by lactobacillus rhamnosus increased the most,which increased by 61.25%.After the fermentation of Lactobacillus bulgaricus,the scavenging ability of black wolfberry juice on superoxide anion radical and hydroxyl radical increased the most,which increased by 163.50%and 59.44%,respectively.After the fermentation of Lactobacillus rhamnosus,DPPH radical scavenging ability of black wolfberry juice was the strongest,and the scavenging rate was 89%.The black wolfberry juice fermented by lactic acid bacteria tasted better,and the fermentation ability of Lactobacillus bulgaricus was stronger than that of the other three lactic acid bacteria.The results can provide reference for probiotics fermentation of black wolfberry juice and development of probiotics juice products.