乳杆菌发酵的Hylocereus megalanthus果汁中增强的功能性质和挥发性概况:依赖菌株的分析
Wenjing Zhang1, Zhen Feng2,3, Pégnonsienrè Lacina Soro4
1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Food chemistry: X
|November 10, 2025
概括
用特定的Lactobacillus菌株发酵Hylocereus大兰汁会改变其代谢特征. 共同培养独特地增强了路径,促进功能饮料的抗氧化活性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 黄龙果 (Hylocereus megalanthus) 的果汁是营养丰富的.
- 乳酸细菌发酵是一种有前途的生物加工方法.
- 在H. megalanthus发酵过程中,菌株特异性的代谢反应尚不清楚.
研究的目的:
- 在H. megalanthus果汁发酵过程中,研究Lactobacillus plantarum 082和Lactobacillus fermentum 312之间的代谢差异.
- 为了分析这两种菌株共同培养的代谢影响.
- 识别有助于增强抗氧化活性的关键代谢物.
主要方法:
- 用L. plantarum 082,L. fermentum 312和它们的共同培养发酵的H. megalanthus果汁的代谢分析.
- 代谢物和抗氧化剂活性之间的相关性分析.
主要成果:
- L. plantarum 082发酵产生了更多的酒精和有机酸.
- L. fermentum 312发酵有利于子,和氨基酸.
- 共同培养独特地调节了氨酸-氨酸代谢,氨酸通路和ABC输送活性,特定的酸被确定为抗氧化能力的关键贡献者.
结论:
- 菌株选择和共同培养对H. megalanthus果汁代谢产生重大影响.
- 这项研究为开发具有量身定制的健康益处的功能饮料提供了一个框架.
- 代谢学的洞察力指导着乳酸菌株的战略使用,以优化发酵结果.
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