5种益生菌发酵寒富苹果汁特性的研究

Studies on the Fermentation Properties of Hanfu Apple Juice by Five Probiotics

不同的益生菌发酵能够赋予果汁不同的风味及营养。本研究选用副干酪乳杆菌、植物乳杆菌、乳双歧杆菌、鼠李糖乳杆菌和嗜酸乳杆菌5种益生菌发酵寒富苹果汁,分析其在寒富苹果汁中的发酵特性以及对发酵苹果汁(FAJ)风味和营养品质的影响。结果表明:副干酪乳杆菌、鼠李糖乳杆菌和乳双歧杆菌3种益生菌发酵的寒富苹果汁感官接受度均较高,发酵后乳酸菌菌落总数均高于106 CFU/mL,满足果蔬发酵汁的行业标准。这3种益生菌能赋予苹果汁良好的风味,发酵前、后游离氨基酸总量无明显变化,维持在10 mg/100 g左右,而且产醇能力不强,产酸能力适中,可避免FAJ后酸化的风险。研究结果可为寒富苹果汁益生菌发酵产品的开发提供理论参考。

Different probiotic fermentation can give different flavor and nutrient to juice.Five probiotics,including Lactobacillus paracasei,Lactobacillus plantarum,Bifidobacterium lactis,Lactobacillus rhamnosus,and Lactobacillus acidophilus were selected to ferment Hanfu apple juice in this study.Their fermentation characteristics in Hanfu apple juice and the influence on the flavor and nutritional quality of fermented apple juice(FAJ)were analyzed.The results showed that the sensory receptivity of apple juice fermented by Lactobacillus paracasei,Lactobacillus rhamnosus,and Bifidobacterium lactissan were better,and the total number of lactic acid bacteria colonies after fermentation were higher than 106 CFU/mL,which met the industry standard of fruit and vegetable fermented juice.These three probiotics can give apple juice good flavor,and the total amount of free amino acids before and after fermentation has no significant change,maintaining at about 10 mg/100 g.Moreover,their alcohol production capacity is not strong and the acid production capacity is moderate,which can avoid the risk of post-acidification after FAJ.The results could provide some theoretical reference for the development of probiotic fermentation products of Hanfu apple juice.