食品与发酵工业2024，Vol.50Issue(24)：282-288,7.DOI:10.13995/j.cnki.11-1802/ts.038447
不同乳酸菌发酵枇杷汁的特性分析
Characterization of loquat juice fermented by different lactic acid bacteria
阎佳慧 1王玉婷 1刘书亮 1刘爱平1
作者信息
- 1. 四川农业大学食品学院,四川雅安,625014
- 折叠
摘要
Abstract
Plant-based fermented foods have attracted considerable attention because of their potential health benefits.This study com-pared the characteristics of loquat juice fermented with Lactiplantibacillus plantarum,Lacticaseibacillus paracasei,and Lactobacillus brevis,respectively.Results demonstrated that during fermentation with different lactic acid bacteria,the pH,total acid content,total phenolic content,reducing sugar content,and antioxidant activity of loquat juice exhibited noteworthy variations.Upon completion of fermentation,the cell number of all three lactic acid bacteria stabilized at over 8.0 lg CFU/g,with a total acid content exceeding 2.6 g/100 mL.Nota-bly,the fermentation of Lactiplantibacillus plantarum M2 yielded the highest total phenol content,which was 126.79％of that on Day 0.Non-targeted metabolomics analysis revealed 409 metabolites in 14 categories within three fermented loquat juices.The predominant con-stituents were organic acids and their derivatives,as well as lipids and lipid-like molecules.Substantial variations existed in the metabolite composition of the three fermented loquat juices,particularly concerning amino acids,fatty acids,and organoheterocyclic compounds.The findings serve as a valuable reference for the analysis of metabolites in lactic acid bacteria-fermented juices and the development of func-tional foods utilizing loquat juice.关键词
乳酸菌/枇杷/发酵/抗氧化/代谢组学Key words
lactic acid bacteria/loquat/fermentation/antioxidant/metabolomics引用本文复制引用
阎佳慧,王玉婷,刘书亮,刘爱平..不同乳酸菌发酵枇杷汁的特性分析[J].食品与发酵工业,2024,50(24):282-288,7.
