不同乳酸菌发酵对南酸枣饮料理化指标及功能成分的影响

Effects of different lactic acid bacteria fermentation on physicochemical indexes and functional components of Choerospondias axillaris beverage

为获得具有良好发酵特性的乳酸菌菌株,选取7种不同乳酸菌单菌及其混菌组合分别发酵南酸枣汁制备南酸枣饮料,对其pH值、总酸、总酚、总黄酮、VC以及可溶性固形物含量进行测定。结果表明,嗜酸乳杆菌+植物乳杆菌(1∶1)混菌发酵的南酸枣汁总酸、总酚以及总黄酮含量最高,在5 h时达最大值,分别为2.80 g/L、1.76 mg/m L、0.46 mg/m L;植物乳杆菌(LP)单菌发酵的南酸枣汁VC含量最高,发酵终止时为2.43 mg/100 g;植物乳杆菌+副干酪乳杆菌(1∶1)混菌发酵南酸枣汁对可溶性固形物的消耗能力最强,发酵终止时为26.82%。嗜酸乳杆菌+植物乳杆菌(1∶1)混菌发酵在南酸枣饮料中综合发酵能力最优。

In order to obtain lactic acid bacteria strains with good fermentation characteristics,seven kinds of lactic acid bacteria single strain and mixed strains were selected to ferment Choerospondias axillaris beverage,and the pH,total acid,total phenol,total flavone,vitamin C(VC)and soluble solid contents of C.axillaris beverage were determined.The results showed that the content of total acid,total phenol and total flavone in the C.axillaris beverage by mixed fermentation of Lactobacillus acidophilus and Lactobacillus plantarum(1∶1)were the highest,reaching the maximum value at 5 h,which were 2.80 g/L,1.76 mg/ml and 0.46 mg/ml,respectively.The C.axillaris beverage fermented by single strain LP had the highest VC content,which was 2.43 mg/100 g at the end of fermentation.The beverage fermented by mixed strains of L.plantarum+Lactobacillus paracasei(1∶1)had the strongest consumption of soluble solids,which was 26.82%at the end of fermentation.L.acidophilus+L.plantarum(1∶1)mixed fermentation had the optimal comprehensive fermentation ability in C.axillaris beverage.