文献类型：期刊文献

中文题名：不同菌种发酵对诺丽果酵素的抗氧化性及风味物质的影响

英文题名：Effects of Different Fermentation Strains on the Antioxidant Activities and Flavor Substances of Morinda citrifolia L.(Noni)Fruit Jiaosu

作者：刘倩[1,2];袁越[1,2];张杰[1];赵瑞丽[3];赵黎明[1,2]

机构：[1]华东理工大学生物工程学院,上海200237;[2]华东理工大学生物工程学院,发酵工业分离提取技术研发中心,生物反应器工程国家重点实验室,上海200237;[3]上海皇润食品科技有限公司,上海201815

年份：2023

卷号：44

期号：4

起止页码：129

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;EI(收录号：20241015702720);北大核心:【北大核心2020】；

语种：中文

中文关键词：诺丽果酵素;乳酸菌;双歧杆菌;抗氧化活性;风味物质

外文关键词：Morinda citrifolia L.(noni)fruit Jiaosu;lactic acid bacteria;bifidobacterium;antioxidant activity;flavor compounds

摘要：为比较不同菌种发酵对诺丽果酵素品质的影响,选用鼠李糖乳杆菌12(LGG)、植物乳杆菌08(LP-08)、植物乳杆菌K11(LP-K11)、戊糖片球菌03(PP)、乳双歧杆菌36(BLA)分别对诺丽果汁进行发酵,比较不同菌种发酵对诺丽果汁的理化性质、抗氧化活性及风味物质的影响。结果显示:LP-08发酵后产酸能力最强,其次是BLA;LP-08利用还原糖的能力最强;发酵第5 d时,LP-08和LP-K11多酚含量显著提升29.74%和28.54%(P<0.05);BLA发酵3 d后SOD酶活力显著提高44.59%,LP-08发酵5 d时显著提高43.58%(P<0.05)。LP-08、LP-K11和BLA发酵3~7 d时有利于诺丽果酵素抗氧化活性的提升。BLA发酵后乳酸含量显著提高23.89倍(P<0.05),其次是LP-K11和LP-08。LP-08发酵后总体感官品质最好,发酵后增加了10种小分子有机酸、5种醇及其衍生物、4种醛类和3种酯类,赋予了诺丽果酵素奶酪香、花香和果香。与其它菌株相比,LP-08发酵产酸、产SOD酶能力较强,具有较高的抗氧化活性和良好的感官品质,在诺丽果酵素的生产中具有更大的研究和应用潜力。
In order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu,noni juice was fermented with Lactobacillus rhamnosus 12(LGG),Lactobacillus plantarum 08(LP-08),Lactobacillus plantarum K11(LP-K11),Pediococcus pentosaceus 03(PP)and Bifidobacterium lactis 36(BLA),respectively.The effects of different strains on the physicochemical properties,antioxidant activities and flavor substances of noni juice were investigated.The results showed that among the five strains,LP-08 had the strongest organic acid-producing ability at the end of fermentation,followed by BLA.LP-08 also had the strongest ability to utilize reducing sugar.After 5 days of fermentation,the polyphenol contents were significantly increased by 29.74%and 28.54%from the original level(P<0.05)after fermented with LP-08 and LP-K11,respectively.The activity of SOD was increased by 44.59%on the third day of BLA fermentation and by 43.58%on the fifth day of LP-08 fermentation(P<0.05).The antioxidant activities of noni fruit Jiaosu were enhanced by fermenting with LP-08,LP-K11 and BLA for 3~7 days.The lactic acid content was significantly increased by 23.89 times after fermented with BLA,followed by LP-K11 and LP-08.The best overall sensory quality was obtained after fermented with LP-08,10 kinds of small molecular organic acids,5 kinds of alcohols and their derivatives,4 kinds of aldehydes and 3 kinds of esters were created during fermentation,which endows noni fruit Jiaosu with cheese,floral aromas and fruity.Compared with other strains,LP-08 demonstrated stronger ability to produce acid and SOD,it also contributed to the superior antioxidant properties and sensory qualities of noni fruit Jiaosu.Therefore,LP-08 had great research and application potential in the production of noni fruit Jiaosu.