食品与发酵工业2026，Vol.52Issue(10)：267-275,中插31-中插32,11.DOI:10.13995/j.cnki.11-1802/ts.043667
乳酸菌发酵对长裙竹荪浸提液营养成分和风味品质的影响
Effects of lactic acid bacteria fermentation on nutritional components and flavor quality of Dictyophora indusiata extract
摘要
Abstract
Dictyophora species is a kind of high-value edible fungus.Enhancing the development of deep-processed products from Dic-tyophora holds significant importance for its comprehensive resource utilization and industrial upgrading.This study systematically evaluated the effects of Lentilactobacillus buchneri L-3,Lentilactobacillus parafarraginis L-7,and Lactiplantibacillus plantarum 4-18 on the nutrition-al and flavor profiles of D.indusiata extract.Changes in nutritional components such as reducing sugars,organic acids,total phenolics,and volatile flavor compounds in the extract were analyzed using HPLC and headspace solid phase microextraction gas chromatography-mass spectrometry.Results demonstrated that three lactic acid bacteria(LAB)strains significantly increased the contents of total phenols,total protein,and titratable acidity while decreasing the reducing sugar content in the Dictyophora extract,with L.plantarum 4-18 exhibi-ting the strongest enhancement capability.L.buchneri L-3 fermentation significantly increased the contents of total amino acids and essen-tial amino acids(P＜0.05),with an increase of lysine by 203％,while L.plantarum 4-18 fermentation decreased total amino acid con-tent by 33.1％.LAB fermentation generally decreased aldehyde compounds while increasing alcohols and esters.L-7 enriched phenethyl alcohol and 2-ethylhexanol,representing rose and fruit aroma,respectively.The L-3 group produced methyl lactate,imparting a cream a-roma.Electronic nose and GC-MS analysis showed that the fermented extracts exhibited enhanced fruity and baking aromas.In conclusion,L.buchneri L-3 significantly optimized the nutritional composition of Dictyophora extract,while L.parafarraginis L-7 improved the rich-ness of flavor.The synergistic application of the two strains can provide a theoretical foundation and technical paths for the development of high-value-added fermented Dictyophora probiotic beverages.关键词
长裙竹荪/乳酸菌/营养成分/风味物质Key words
Dictyophora indusiata/lactic acid bacteria/nutritional substances/flavor substances引用本文复制引用
田珊珊,王豪,李佳霖,陈家齐,雷小娟,曾泽彬,邵毅,明建,赵吉春..乳酸菌发酵对长裙竹荪浸提液营养成分和风味品质的影响[J].食品与发酵工业,2026,52(10):267-275,中插31-中插32,11.基金项目
宜宾市双城协议保障科研经费科技项目(XNDX2022020009) （XNDX2022020009）
重庆市教委科技项目(KJQN202300216) （KJQN202300216）
重庆市技术创新与应用发展专项面上项目(CSTB2024TIAD-LDX0012) （CSTB2024TIAD-LDX0012）
