Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.
Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.
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DOI：
10.3389/fnut.2022.1045347
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发表时间：
2022
影响因子：
5
通讯作者：
Meng, Yong Hong
中科院分区：
文献类型：
--
作者：
Liang, Jia Rui;Deng, Hong;Hu, Ching Yuan;Zhao, Peng Tao;Meng, Yong Hong
为了丰富益生菌乳酸菌（LAB）菌株，扩大新的发酵果汁产品的商业化，我们鉴定了两种具有良好潜力的发酵酸黄瓜苹果汁的LAB菌株。这两个菌株的形态、生理和遗传特征。评估了菌株的发酵性能、苹果汁挥发性香气成分的变化以及在模拟胃肠道环境中的生存能力。其中2株菌株鉴定为副干酪乳杆菌（WFC 414）和植物乳杆菌（WFC 502）。WFC 414和WFC 502在苹果汁中生长48 h，分别达到8.81和9.33 log CFU/mL。模拟胃液处理2 h存活率分别为92%和95%，模拟肠液处理4 h存活率分别为80.7%和83.6%。发酵过程中，WFC 414和WFC 502降低了苹果汁中的可溶性糖和总多酚，消耗苹果酸产生大量乳酸（3.48和5.94 mg/mL）。此外，这两种菌株发酵的苹果汁中酯类和醛类物质减少，醇类、酸类和酮类物质的产量增加。这些结果表明，WFC 414和WFC 502在发酵果汁工业中具有很大的应用潜力。
To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. The two strains were morphologically, physiologically, and genetically characterized. The strains’ fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.
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影响因子：
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