摘要
以瓯柑汁为原料,分别接种副干酪乳杆菌(Lactobacillus paracasei,Lpc-37)和植物乳杆菌(Lactobacillusplantarum,Vege-Start2.0CN)发酵,对比发酵过程中瓯柑汁的总活菌数、pH、总酸、还原糖、有机酸含量及发酵后总酚、总黄酮、Vc含量和抗氧化能力的变化。结果表明,2种乳酸菌均能在瓯柑汁中较好地生长,随发酵时间的增加,瓯柑汁的总酸含量持续上升,pH、还原糖、苹果酸和柠檬酸含量逐渐下降;发酵120 h后,植物乳杆菌组残糖量更低(7.35 g/L),副干酪乳杆菌组乳酸含量更高(29.27 g/L),2种乳酸菌发酵的瓯柑汁总酚、总黄酮、Vc含量及抗氧化能力均显著增加(p<0.05),并且植物乳杆菌组增加得更多。综合以上,采用植物乳杆菌发酵瓯柑汁可获得总酚和总黄酮含量更高、抗氧化能力更强的发酵瓯柑汁产品,采用副干酪乳杆菌发酵瓯柑汁可获得乳酸含量丰富的发酵瓯柑汁产品。
The Citrus Suavissima juice was fermented by probiotics of Lactobacillus paracasei and Lactobacillus plantarum respectively, total viable count, pH, total acid, reducing sugar, organic acid during fermentation and total phenols, total flavonoids, Vc and antioxidant capacity after fermentation were compared. Results showed that the two lactic acid bacteria can grow well in the Citrus Suavissimajuice, pH, reducing sugar, malic acid and citric acid kept declining and acidity kept going up during the fermentation; after 120 h fermentation, L. plantarum group had the lowest residual sugar content（7.35 g/L）, L. paracasei group had the highest lactic acid（29.27 g/L）, the antioxidant capacity, total phenols, total flavonoids and Vc contents of Citrus Suavissima juice were significantly increased（P〈0.05）, and the L. plantarum group increased more. In conclusion, L. plantarum fermented Citrus Suavissima juice can obtain with higher content of total phenols, total flavonoids and stronger antioxidant capacity, L. paracasei fermented Citrus Suavissima juice can obtain with higher content of lactic acid.
作者
郭小
曹雪丹
李二虎
潘思轶
方修贵
GUO Xiao;CAO Xue-dan;LI Er-hu;PAN Si-yi;FANG Xiu-gui(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Zhejiang Citrus Research Institute,Taizhou 318026)
出处
《食品科技》
CAS
北大核心
2018年第9期29-34,共6页
Food Science and Technology
基金
国家自然科学基金项目(31771947)
关键词
瓯柑汁
乳酸菌
发酵
发酵特性
Citrus Suavissima juice
lactic acid bacteria
fermentation
fermentation characteristics
