富硒乳酸菌对复合果蔬汁品质的影响

Quality of Compound Fruit and Vegetable Juice Fermented by Selenium-enriched Lactic Acid Bacteria

为开拓富硒食品新途径,增加硒的摄入量,该文比较3种不同发酵工艺(自然发酵、接种植物乳杆菌发酵和接种富硒植物乳杆菌发酵)对复合果蔬汁中乳酸菌菌落总数、理化特性、有机酸、多酚类物质及体外抗氧化能力的影响。结果表明,接种富硒植物乳杆菌可使发酵后的复合果蔬汁具有最高的乳酸菌菌落总数[8.28 lg(CFU/mL)]和总酸(20.45 g/L)、乳酸(16.82 g/L)、总黄酮(0.35 g/L)、总多酚(10.92 g/L)含量。与自然发酵相比,接种发酵,尤其是接种富硒植物乳杆菌发酵,可提高复合果蔬汁的体外抗氧化活性。此外,接种富硒植物乳杆菌的复合果蔬汁中硒含量可达20.97μg/mL。

To explore a new approach to increase the dietary intake of selenium,the effects of three different fermentation processes(natural fermentation,fermentation following inoculation with Lactobacillus plantarum,and fermentation following inoculation with selenium-enriched L. plantarum)on the viable count of lactic acid bacteria,physiochemical properties,contents of organic acids and polyphenols,and in vitro antioxidant activity were compared in compound fruit and vegetable juice. The highest total number of Lactobacillus colonies[8.28 lg(CFU/mL)]and contents of total acid(20.45 g/L),lactic acid(16.82 g/L),total flavonoids(0.35 g/L),and total polyphenols(10.92 g/L)were obtained by selenium-enriched L. plantarum fermentation of compound fruit and vegetable juice. Compared with natural fermentation,inoculation of L. plantarum,especially selenium-enriched L. plantarum,increased the antioxidant activity of compound fruit and vegetable juice. The concentration of selenium in fermented compound fruit and vegetable juice inoculated with selenium-enriched L. plantarum reached 20.97 μg/mL.