摘要
为了深入分析乳酸菌发酵砀山酥梨汁过程中营养物质变化情况,本研究采用超高效液相色谱-质谱联用技术(UPLC-MS)分析了植物乳杆菌(Lactobacillus plantarum)和嗜酸乳杆菌(Lactobacillus acidophilus)混合发酵砀山酥梨汁过程中的代谢组学变化。感官评定结果显示发酵梨汁酸味、甜味更加平衡,香气更加丰富。主成分分析(PCA)结果显示,所有样品可明显分为三类。代谢组学分析共鉴定出80种差异代谢物,主要包括氨基酸类、肽类、糖类及有机酸类化合物。KEGG通路富集分析表明,这些差异代谢物主要参与苯丙氨酸、酪氨酸、色氨酸代谢、淀粉与蔗糖代谢、果糖与甘露糖代谢、谷胱甘肽代谢、精氨酸代谢以及三羧酸循环和丙酮酸代谢等关键代谢途径。研究结果表明,乳酸菌发酵可显著改变梨汁中代谢物组成,从而改善其营养价值。本研究为砀山酥梨发酵饮料的工业化生产提供了理论依据和技术支持。
In order to deeply analyze the changing situation of nutrients during the fermentation of Dangshan pear juice by lactic acid bacteria,in this study,the ultra-performance liquid chromatography-mass spectrometry(UPLC-MS)was used to analyze the metabolomics changes during the mixed fermentation of Dangshan pear juice by Lactobacillus plantarum and Lactobacillus acidophilus.The sensory evaluation results indicated that the fermented pear juice exhibited a better balanced sourness and sweetness,along with a more complex aroma profile.The principal component analysis(PCA)results indicated that all samples could be clearly classified into three categories.A total of 80 differential metabolites were identified through metabolomics analysis,mainly including amino acids,peptides,sugars and organic acids.The results by KEGG pathway enrichment analysis indicated that these differential metabolites were mainly involved in some key metabolic pathways such as phenylalanine,tyrosine and tryptophan metabolism,starch and sucrose metabolism,fructose and mannose metabolism,glutathione metabolism,arginine metabolism,as well as the tricarboxylic acid cycle and pyruvate metabolism.The research results showed that lactic acid bacteria fermentation could significantly change the composition of metabolites in pear juice,promoting the biodegradation of complex macromolecular substances,thereby improving its nutrition and functional properties.This study provides a theoretical basis and technical support for the industrial production of fermented beverages from Dangshan sweet pears.
作者
尤旭升
李兴江
叶剑
吴学凤
YOU Xusheng;LI Xingjiang;YE Jian;WU Xuefeng(Tongcheng Science and Technology Innovation Service Center,Tongcheng Enterprise Service Center,Tongcheng Innovation Research Institute,Tongcheng 231400,China;Anhui Fermented Food Engineering Research Center,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)
出处
《食品工业科技》
2026年第7期1-9,共9页
Science and Technology of Food Industry
基金
安徽省自然科学基金项目(2308085MC112)
桐城市揭榜挂帅项目(JZ2023YDZJ0311)。
关键词
梨汁
代谢组学
发酵
乳酸菌
pear juice
metabolomics
fermentation
lactic acid bacteria
