超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢

doi:10.7506/spkx1002-6630-20190701-017

食品科学 ›› 2020, Vol. 41 ›› Issue (14): 72-81.doi: 10.7506/spkx1002-6630-20190701-017

超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢

王红梅，蒋思睿，陶阳，韩永斌

（南京农业大学食品科技学院，江苏南京 210095）

发布日期:2020-07-29
基金资助:
国家自然科学基金青年科学基金项目（31701616）；江苏省自然科学基金青年基金项目（BK20170714）；中央高校基本科研业务费专项（KJQN201824）

Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum

WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin

(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Published:2020-07-29

摘要/Abstract

摘要： 研究超声波对植物乳杆菌发酵苹果汁和草莓汁过程中微生物生长和酚类等物质代谢的影响。发酵不同阶段进行超声处理2 min（5 s开、5 s关），强度为58.3 W/L和93.6 W/L，分析菌体生长和糖、有机酸、酚等组分变化情况。结果表明：菌体生长至稳定期后，超声组菌落数显著高于未超声组，58.3 W/L超声处理后，苹果汁和草莓汁分别于发酵32 h和40 h后菌落数比未超声组高0.15（lg（CFU/mL））和0.39（lg（CFU/mL））。超声促进了植物乳杆菌对糖的分解利用。发酵过程中，超声组苹果汁绿原酸含量一直低于未超声组，发酵40 h，93.6 W/L超声组绿原酸含量比未超声组低10.44%，由于绿原酸水解可生成咖啡酸，58.3 W/L和93.6 W/L超声组咖啡酸含量在发酵8 h后分别比未超声组高60.56%和99.53%。此外超声组苹果汁柠檬酸含量在8 h高于未超声组。超声处理还分别在苹果汁发酵后期和草莓汁发酵前期提高了自由基清除能力。因此，适当条件下超声波可促进植物乳杆菌的增长及其对糖的分解利用，强化苹果汁中绿原酸的水解和柠檬酸在发酵前期的合成，并且提高了两种发酵果汁自由基清除能力。

关键词: 苹果汁；草莓汁；超声波处理；植物乳杆菌；发酵；酚类物质

Abstract: The effect of ultrasound on microbial growth and the metabolisms of various components including phenolics during the fermentation of apple and strawberry juices by Lactobacillus plantarum was studied in this work. Samples were sonicated periodically for 2 min (5?s?on/5 s?off) at 58.3 and 93.6 W/L, separately during the fermentation process. Changes in microbial count and the contents of sugar, organic acid and phenolics were monitored. It was found that the count of stationary-phase L. plantarum in sonicated juices were significantly higher than that in juices without sonication. Sonication at 93.6 W/L increased microbial counts in apple and strawberry juices by 0.15 and 0.39 (lg(CFU/mL)) at 32 and 40 h of fermentation relative to the unsonicated control, respectively. Ultrasound promoted the catabolism and utilization of sugars by L. plantarum. The content of chlorogenic acid in sonicated apple juices was always lower than that in un-sonicated juices throughout the whole fermentation period. The content of chlorogenic acid in sonicated apple juice at 93.6 W/L was 10.44% lower than that in apple juice without sonication at 40 h of fermentation. The content of caffeic acid, produced from the hydrolysis of chlorogenic acid, in sonicated apple juices at 58.3 and 93.6 W/L were 60.56% and 99.53% higher than that in the control sample at 8 h of fermentation, respectively. Moreover, the sonicated apple juices contained higher amounts of citric acid at 8 h of fermentation. Sonication enhanced slightly the free radical scavenging capacity of both apple and strawberry juices in the late and early stages of fermentation, respectively. Overall, ultrasound treatment under appropriate conditions could promote the microbial growth and the catabolism of sugars, enhance the hydrolysis of chlorogenic acid in apple juice and the synthesis of citric acid in the early stage of fermentation, and improve the antioxidant capacity of both apple and strawberry juices.

Key words: apple juice; strawberry juice; ultrasound treatment; Lactobacillus plantarum; fermentation; phenolic compounds

中图分类号:

TS255.3

王红梅，蒋思睿，陶阳，韩永斌. 超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢[J]. 食品科学, 2020, 41(14): 72-81.

WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin. Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum[J]. FOOD SCIENCE, 2020, 41(14): 72-81.

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超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢

Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum

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