轻工学报2024，Vol.39Issue(3)：29-37,53,10.DOI:10.12187/2024.03.004
植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响
Effects of Lactobacillus plantarum R-1 on flavor and nutrient substances of fermented lemon juice
摘要
Abstract
To study the effects of Lactobacillus plantarum R-1 on the quality of fermented lemon juice beverage,the contents of nutrient substance,the antioxidant capacity and volatile flavor compounds in lemon juice at different fer-mentation stages were determined.The results showed that L.plantarum R-1 had good fermentation properties in lemon juice,and the number of viable bacteria reached a maximum value of 4×108 CFU/mL after 36 h of fermenta-tion,and then tended to be stable afterwarded.L.plantarum R-1 could decrease the contents of total sugar and organic acids,but significantly increase the content of total phenols in lemon juice from 47.4 GAE mg/mL to 174.3 GAE mg/mL after 48 h fermentation,enhancing the antioxidant capacities(ability to scavenge DPPH and ABTS+radicals)of fermented lemon juice(P<0.05),L.plantarum R-1 could change the varieties and proportions of volatile flavor components in lemon juice,especially the terpene flavor compounds such as D-limonene and γ-terpinene in lemon oil.The relative content of terpene flavor compounds reached the maximum at 24 h of fermen-tation.The results of sensory evaluation also indicated that the flavor and taste of sample at 24 h was superior to that of other fermentation time point of the samples.L.plantarum R-1 could make good use of nutrients in lemon juice for growth and metabolism,which could improve the flavor of lemon juice and increase the content of total phenols and antioxidant substances.This study provides fundamental basis for the development of fermented lemon juice products.关键词
植物乳杆菌/发酵柠檬果汁/挥发性风味物质/营养物质/抗氧化能力Key words
Lactobacillus plantarum/fermentated lemon juice/volatile flavor compound/nutrition substance/antioxi-dant capacity分类
轻工纺织引用本文复制引用
费永涛,刘东杰,罗子淳,杨晨,张智坤,马路凯,刘功良,肖更生..植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响[J].轻工学报,2024,39(3):29-37,53,10.基金项目
"十四五"广东省农业科技创新十大主攻方向"揭榜挂帅"项目(2024KJ15) （2024KJ15）
广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013) （2021B1212040013）
2021年仲恺农业工程学院大学生创新基金项目(S202111347048) （S202111347048）
广东省驻镇帮镇扶村科技特派员项目(粤科涵农字[2021]1056号) （粤科涵农字[2021]1056号）
