混合発酵によりアップルジュースの品質が向上:ジュースの特性とメカニズム

Keyu Lei^1,2, Yinglong Wang^1,2, Yunfeng Pu^1,2

¹College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China.

Frontiers in nutrition

|February 12, 2026

まとめ

発酵リンゴジュースの味を最適化することが鍵です. 混合乳酸バクテリア (LAB) 発酵,特に特定の菌株により,感覚的受容性とプロバイオティクスの活性を大幅に高め,苦味と苦味を軽減します.

科学分野:

食品科学食品科学について
微生物学微生物学とは
バイオテクノロジーバイオテクノロジー

背景:

発酵リンゴジュース (AJ) は健康に有益ですが,感覚の質に問題があります.
乳酸バクテリア (LAB) は発酵と潜在的プロバイオティクスの特性に不可欠です.

研究の目的:

単発および混合LAB発酵が"赤富士"AJの品質に与える影響を調査する.
感覚特性を最適化し,味覚強化メカニズムを理解する.

主な方法:

"赤富士"AJの発酵は,単一および混合LAB株を使用しています.
電子鼻,電子舌,HS-SPME/GC-MSによる感覚分析.
味覚メカニズムの解明のための非標的メタボロミクス.

主要な成果:

LABの混合発酵,特に*L. helveticus*と*L. plantarum*の1:2の比で,より高い生存可能な細胞数 (>9.26 log CFU/mL) を得ました.
この組み合わせは,感覚的受容性を著しく改善 (p <0.05),エステル,アルデヒド,アルコールを増加させ,苦味 (65.3%) と性 (74.1%) を減少させた.
メタボロミック分析では,アミノ酸代謝やフラボノイド生物合成のような味覚強化に関わる重要な経路が特定されました.

結論:

特定の混合LAB発酵は,AJの感覚の質とプロバイオティクスの活性を効果的に高めます.
このアプローチは,風味の複雑性と味の減少を管理することによって,発酵果汁の受容性を向上させるための理論的根拠を提供します.

キーワード:

アップルジュースはリンゴジュースです.アロマティックな揮発性化合物発酵発酵発酵非ターゲットのメタボロミクス全体的なアロマアロマアロマです.

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