不同乳酸菌对发酵芸豆乳风味特征的影响

Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk

本研究以萌发芸豆为原料,通过筛选出的6株高产γ-氨基丁酸(γ-aminobutyric acid,GABA)乳酸菌,分别制备发酵芸豆乳,采用感官评价、气相色谱-质谱联用和气相色谱-嗅闻技术结合香气活力值分析探究不同乳酸菌对芸豆乳风味的影响。结果显示,6种发酵芸豆乳中共检测出17种挥发性风味化合物,并确定己醇、苯甲醛、丁香酚、4-乙烯基-2-甲氧基苯酚、水杨酸-2-乙基己基酯和苯甲酸为关键香气化合物。感官评价结果表明,乳酸菌发酵能有效增强芸豆乳的酸味、发酵味、豆香味和甜香味,同时显著降低豆腥味。其中戊糖片球菌Z-6-2发酵芸豆乳中GABA质量浓度最高(225.50 mg/L)且风味最佳,与其他乳酸菌相比具有更大的开发价值。本研究可为乳酸菌发酵芸豆乳饮料的开发提供优良菌株资源。

Fermented kidney bean milk made from germinated kidney bean was prepared with six strains of lactic acid bacteria producingγ-aminobutyric acid(GABA)at high yield separately.Sensory evaluation,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)coupled with odor activity value(OAV)analysis were employed to explore the effect of different lactic acid bacteria on the flavor of fermented kidney bean milk.The results showed that a total of 17 volatile flavor compounds were identified in the six fermented kidney bean milk samples,among which,hexanol,benzaldehyde,eugenol,4-vinyl-2-methoxyphenol,2-ethylhexyl salicylate,and benzoic acid were identified as key aroma compounds.The sensory evaluation results indicated that lactic acid bacteria fermentation could enhance the sour,fermented,beany,and sweet aromas of fermented kidney bean milk,while significantly reducing the beany odor.Among the six strains,kidney bean milk fermented with Pediococcus pentosaceus Z-6-2 possessed the highest GABA content(225.50 mg/L)and the best flavor,offering significant potential for further development.This study provides valuable strain resources for the development of fermented kidney bean milk beverage with lactic acid bacteria.