摘要
青梅、柠檬和柑橘等高酸水果中含大量柠檬酸,用这些原料制成果酒果汁,其降酸技术一直是食品行业的研究热点及难点。本文阐述了乳酸菌发酵降解柠檬酸的代谢途径及其关键酶,并对乳酸菌可利用柠檬酸作为碳源进行生长作可行性分析。同时也综述了乳酸菌发酵在果汁果酒降酸中的应用研究进展。最后,分析乳酸菌降解柠檬酸的优缺点并对其在食品工业上的应用进行展望。
Many fruits are rich in citric acid,such as green plum,lemon and citrus,so how to decrease the content of organic acid has been paid attention and exists many difficulties. In this review,the metabolic pathways and key enzymes related to citric acid fermentation with lactic acid bacteria was discussed,and the feasibility of citric acid as sole carbon source for the growth of lactic acid bacteria was evaluated. Moreover,the application of deacidification by lactic acid bacteria in fruit juice or wine was summarized. Finally,analyzed the advantages and disadvantages and prospects the application in food industry.
出处
《食品研究与开发》
CAS
北大核心
2017年第10期204-208,共5页
Food Research and Development
基金
广东省科技计划项目(2015B0202204001)
关键词
乳酸菌
柠檬酸
降酸
代谢途径
发酵
lactic acid bacteria
citric acid
deacidification
metabolic pathways
fermentation
