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发酵果汁从缩中稀释的乳酸细菌的感官改善

Shuxuan Wang^1,2, Anqi Hu^1,2, Wenjing Wu^1,2

¹College of Food Science and Engineering, Northwest A&F University, Yangling, China.

Journal of food science

|March 17, 2025

概括

稀释缩果汁 (CAJ) 是乳酸细菌 (LAB) 发酵的合适基质. 乳植物菌种 (Lactiplantibacillus plantarum TM3-23) 是生产高品质发酵果汁的最佳菌株,具有增强的风味和香气.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
发酵科学发酵科学

背景情况:

缩果汁 (CAJ) 是一个未充分利用的资源.
乳酸细菌 (LAB) 发酵提供了一种将CAJ价值化为新型食品的方法.
识别合适的LAB菌株对于成功的CAJ发酵至关重要.

研究的目的:

用七个LAB菌株评估稀释CAJ的发酵潜力.
为了确定生产高品质发酵果汁的最佳LAB菌株.
描述CAJ发酵过程中的物理化学和感官变化.

主要方法:

用7个选定的LAB菌株发酵稀释的CAJ.
气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
电子舌头和感官评估用于质量评估.
对化合物,酸代谢和抗氧化活性 (DPPH,FRAP) 的分析.

主要成果:

乳球菌植物植物TM3-23,Pediococcus acidilactici G1-14,乳球菌形菌TH4-4,和乳球菌 helveticus G3-4表现出良好的适应性和酸代谢.
TM3-23实现了8.27Log CFU/mL的细胞密度,并通过LX4-19.9增强了的多样性.
发酵通过改变和酒精含量来改善香味配置,并对颜色产生积极影响 (L*和a*值).
TM3-23发酵CAJ产生了最高的味道和风味的感官得分;G1-14表现出显著的抗氧化活性.

结论:

稀释的CAJ是一种可行的,适合LAB发酵的基质.
乳植物菌种 (Lactiplantibacillus plantarum TM3-23) 被确定为开发高价值发酵果汁的主要和最有效的菌株.
这项研究支持CAJ在食品行业的高价值应用,通过成功的LAB发酵.

关键词:

抗氧化剂活性抗氧化剂活性电子舌头是一种电子舌头.有机酸有机酸是什么类化合物类化合物类化合物挥发性化合物是挥发性的化合物.

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