不同菌种组合对沙棘酵素发酵过程中理化指标及活性物质变化的影响

Effects of different strains on changes of physicochemical indexs and bioactive components of seabuckthorn Jiaosu during fermentation process

目的研究不同菌种组合对沙棘酵素发酵过程中理化指标及活性物质变化的影响。方法以酿酒酵母(Saccharomyces cerevisiae,Sc)、异常汉逊酵母(Hansenulaanomala,Ha)、植物乳植物杆菌(Lactiplantibacillus plantarum,Lp)、Sc+Ha、Sc+Lp、Ha+Lp和Sc+Ha+Lp为发酵菌种,研究不同菌种组合对沙棘酵素发酵过程中pH、总酸、可溶性固性物、乙醇含量等理化指标和总酚、总黄酮、多糖、维生素C(vitamin C,VC)、超氧化物歧化酶(superoxide dismutase,SOD)等活性物质变化的影响。结果不同菌种在发酵过程中对理化指标和活性物质变化趋势的影响基本一致,pH和可溶性固形物含量随发酵时间呈现持续下降的趋势,总酸、总酚、总黄酮、多糖、SOD和还原力等的变化趋势与之相反,乙醇含量先升高后降低,VC含量逐渐降低,发酵后期略有升高。多菌种(Sc+Ha+Lp)发酵沙棘酵素的各指标在发酵过程中尤其是发酵中后期变化最为明显,发酵180 d时,pH和可溶性固形物含量分别下降50.44%和86.61%,总酸、总酚、总黄酮、多糖、SOD和还原力分别升高61.03%、52.14%、91.35%和70.54%、80.45%、65.67%,乙醇含量仅为0.05 g/100 mL,VC含量降低率8.22%;理化指标与活性物质及还原力之间的相关性极显著(P<0.01)。结论多菌种(Sc+Ha+Lp)发酵可提升沙棘酵素产品营养价值,乳酸菌与酵母菌之间的代谢产物互补机制,可能在促进微生物共生、提高小分子活性物质含量和改进风味品质等方面起着重要的作用。

Objective To study the effects of different strains on the changes of physicochemical indexs and bioactive components of seabuckthorn Jiaosu during fermentation process.Methods The seabuckthorn Jiaosu were fermented by different strains of Saccharomyces cerevisiae(Sc),Hansenulaanomala(Ha),Lactiplantibacillus plantarum(Lp),Sc+Ha,Sc+Lp,Ha+Lp and Sc+Ha+Lp.The effects of different strains on physicochemical indexs such as pH,total acid,soluble solids,ethanol content,as well as the bioactive components of total phenols,total flavonoids,polysaccharides,vitamin C(VC),superoxide dismutase(SOD),reducing power during fermentation process were studied.Results The effects of different strains on the change trends of physicochemical indexes and bioactive components were basically consistent.The pH and soluble solids content showed a continuous downward trends with the fermentation times,while the change trends were opposite of total acid,total phenols,total flavonoids,polysaccharides,SOD and reducing power.The ethanol content was increased at first and then decreased,and the VC content decreased gradually,and increased slightly in the later stage of fermentation.All the indexes were changed most obviously during the fermentation processby multi-strain(Sc+Ha+Lp),especially in the middle and late stages of fermentation.At 180 days of fermentation,the pH and soluble solids content were decreased 50.44%and 86.61%,the total acid,total phenols,total flavonoids,polysaccharides,SOD and reducing power were increased 61.03%,52.14%,91.35%,70.54%,80.45%and 65.67%,respectively,the ethanol content was only 0.05 g/100 mL,and the VC content was decreased 8.22%.There was extremely significant of the correlation between physicochemical indexes,bioactive components and reducing power(P<0.01).Conclusion Multi-strain(Sc+Ha+Lp)fermentation can improve the nutritional value of seabuckthorn Jiaosu products.The complementary mechanism of metabolites between lactic acid bacteria and yeast may play an important role in promoting microbial symbiosis,increasing the content of small molecular active substances and improving flavor quality.