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混合发酵改善了果汁质量:果汁特性和机制
Keyu Lei1,2, Yinglong Wang1,2, Yunfeng Pu1,2
1College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China.
Frontiers in nutrition
|February 12, 2026
概括
优化发酵果汁的风味是关键. 混合乳酸细菌 (LAB) 发酵,特别是与特定菌株,显著提高感官接受度和益生菌活力,同时减少苦味和性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 发酵果汁 (AJ) 提供健康益处,但面临感官质量挑战.
- 乳酸细菌 (LAB) 对于发酵和潜在的益生菌特性至关重要.
研究的目的:
- 调查单一和混合LAB发酵对"红富士"AJ质量的影响.
- 为了优化感官属性和了解口味增强机制.
主要方法:
- 使用单一和混合LAB菌株发酵"红富士"AJ.
- 通过电子鼻子,电子舌头和HS-SPME/GC-MS进行感官分析.
- 非向的代谢因子,用于调味机制的阐明.
主要成果:
- 混合LAB发酵,特别是在*L. helveticus*和*L. plantarum*的1:2比率下,产生了更高的可活细胞数量 (>9.26 log CFU/mL).
- 这种组合显著改善了感官接受 (p <0.05),增加了,和酒精,并减少了苦味 (65.3%) 和 (74.1%).
- 代谢分析确定了关键途径,如氨基酸代谢和参与增味的黄类生物合成.
结论:
- 特定的混合LAB发酵有效地提高了AJ的感觉质量和益生菌活力.
- 这种方法提供了一个理论基础,通过管理风味复杂性和减少味道来改善发酵果汁的接受度.
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