摘要
为获取适用于枸杞汁发酵的优良复配乳酸菌和工艺,以类干酪乳杆菌CICC-6244、植物乳杆菌PJ-7、融合魏斯氏菌DY-2、鼠李糖乳杆菌LGG和植物乳杆菌AJL-2为候选菌株,以发酵枸杞汁的理化特性、总酚、总黄酮、抗氧化能力为评价指标,利用主成分分析筛选适用于枸杞汁发酵的乳酸菌,通过单因素实验和模糊评价法优化复配乳酸菌发酵枸杞汁工艺。结果表明,筛选获得2株适用于枸杞汁发酵的乳酸菌,分别是鼠李糖乳杆菌LGG和类干酪乳杆菌CICC-6244。用这2株乳酸菌发酵的枸杞汁的理化特性优良,总酚含量分别为5.26 mg GAE/mL和5.38 mg GAE/mL,总黄酮含量分别为1.00 mg RE/mL和1.01 mg RE/mL,DPPH自由基清除率分别为94.99%和97.08%,超氧阴离子清除率分别为46.08%和47.50%。复配2株乳酸菌发酵枸杞汁的较优工艺为:菌株复合质量比为LGG∶CICC-6244=1∶2,接种量3%,发酵时间48 h。在较优工艺下,总酚和总黄酮含量为7.08 mg GAE/mL和1.49 mg RE/mL,DPPH自由基和超氧阴离子清除率为95.20%和85.71%,模糊综合评价值最高为0.2156。本研究结果为开发适用于枸杞汁发酵的乳酸菌和工艺提供理论依据。
To obtain excellent compound lactic acid bacteria(LAB)and fermentation technology suitable for the fermentation of goji juice,Lactobacillus casei CICC-6244,Lactiplantibacillus plantarum PJ-7,Weissella confusa DY-2,Lactobacillus rhamnosus LGG and Lactiplantibacillus plantarum AJL-2 were selected as candidate strains.Physicochemical indexes,total phenols,total flavonoids,and antioxidant capacity were used as evaluation indicators to screen LAB suitable for goji juice fermentation using principal component analysis.Single factor experiments and fuzzy evaluation were applied to optimize the fermentation process of compound LAB in goji juice.The results showed that two strains LAB suitable for fermentation of goji juice were selected,namely L.rhamnosus LGG and L.casei CICC-6244.The physicochemical properties of goji berry juice fermented with these two strains of lactic acid bacteria were excellent,with total phenolic contents of 5.26 mg GAE/mL and 5.38 mg GAE/mL,total flavonoid contents of 1.00 mg RE/mL and 1.01 mg RE/mL,DPPH radical scavenging rates of 94.99%and 97.08%,and superoxide anion scavenging rates of 46.08%and 47.50%,respectively.The optimum fermentation process of goji juice with the two strains LAB was as follows:The compound ratio of strains was LGG∶CICC-6244=1∶2,the inoculation amount was 3%,and the fermentation time was 48 h.Under the optimal conditions,the total phenols and flavonoids contents were 7.08 mg GAE/mL and 1.49 mg RE/mL,the scavenging rates of DPPH free radicals and superoxide anions were 95.20%and 85.71%,and the fuzzy comprehensive evaluation value was 0.2156.This study was aimed to provide theoretical basis for developing LAB and technology suitable for goji juice fermentation.
作者
肖旸
薄斯洋
任安琪
吕欣然
励建荣
崔方超
檀茜倩
白凤翎
王树林
XIAO Yang;BO Siyang;REN Anqi;LYU Xinran;LI Jianrong;CUI Fangchao;TAN Xiqian;BAI Fengling;WANG Shulin(College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center for Storage and Processing of Fresh Agricultural Products and Safety Control Technology,Liaoning Provincial Key Laboratory of Food Safety,Jinzhou 121013;Liaoning 2Qinghai University,Xining 810016)
出处
《中国食品学报》
北大核心
2025年第5期242-250,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
辽宁省教育厅面上项目(JYTMS20231621)。
关键词
复配乳酸菌
发酵枸杞汁
抗氧化能力
工艺优化
compound lactic acid bacteria
fermentation goji juice
antioxidant capacity
process optimization
