Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juiceInfluence of 4 lactic acid bacteria
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juiceInfluence of 4 lactic acid bacteria
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4种乳酸菌对发酵苹果汁风味的影响
DOI：
10.1016/j.fbio.2018.11.006
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发表时间：
2019-02-01
期刊：
影响因子：
5.2
通讯作者：
Tian, Huaixiang
中科院分区：
文献类型：
--
作者：
Chen, Chen;Lu, Yanqing;Tian, Huaixiang
研究了嗜酸乳杆菌、乳酸杆菌、乳酸菌、乳酸鼠李属L. casei和L. plantarum，对发酵苹果汁风味的影响。在发酵过程中（0-80小时）和冷藏后1，7，14，21和28天的细菌种群，有机酸和总挥发性芳香化合物的浓度的变化进行了监测。4株菌在苹果汁中均表现出良好的生长能力。L. casei和L.与其它菌株相比，鼠李糖酵母产生更高浓度的总酸，并显示出更高的微生物生存力。以苹果酸为代价形成乳酸是发酵样品的共同特征，并且这种趋势在含有L.嗜酸菌。发酵果汁的芳香配置文件，其特征在于存在53种挥发性化合物。通过使用电子鼻，我们能够在冷藏期间区分不同的样品。虽然大多数与苹果汁典型香气相关的挥发性化合物在发酵和储存后被保留或富集，但一些新的化合物如乙醛和酮在乳酸菌发酵过程中产生。L.嗜酸乳杆菌对发酵汁挥发性成分的影响大于其它菌株。显著增加了2-乙基己醇、3-甲基-1-丁醇、2-甲基-1-丁醇和乙酸乙酯等重要芳香组分的含量。
The objective of this study was to evaluate the influence of 4 lactic acid bacteria (LAB), Lactobacillus acidophilus, L. rhamnosus, L. casei and L. plantarum, on the flavor profile of fermented apple juice. The changes in bacterial populations, concentrations of organic acids and overall volatile aroma compounds were monitored during fermentation (0-80 h) and after 1, 7, 14, 21 and 28 days of refrigerated storage. All 4 strains exhibited a good capacity for growth in the apple juice. L. casei and L. rhamnosus produced larger concentrations of total acids and showed higher microbial viability than the other strains. The formation of lactic acid at the expense of malic acid was a common feature of the fermented samples, and this trend was most evident in the samples containing L. acidophilus. The aromatic profiles of the fermented juices were characterized by the presence of 53 volatile compounds. By using an electronic nose, we were able to discriminate among the different samples during refrigerated storage. While most of the volatile compounds associated with the typical aroma of apple juice were retained or enriched after fermentation and storage, some new compounds like acetaldehydes and ketones were generated from the fermentation by LAB. L. acidophilus affected the volatile profiles of the fermented juice more than the other strains. It significantly increased the important aromatic components: 2-ethylhexanol, 3-methyl-lbutanol, 2-methyl-1-butanol and ethyl acetate.