5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响

doi:10.7506/spkx1002-6630-20200628-362

摘要/Abstract

摘要： 用戊糖片球菌、罗伊氏乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜酸乳杆菌共5?种乳酸菌发酵库车小白杏，通过比较发酵液在发酵过程中的菌浓度、pH值、总可溶性固形物（total soluble solids，TSS）含量、超氧化物歧化酶（superoxide dismutase，SOD）活性等理化特性及发酵结束后的感官评价，筛选出一种或几种适合发酵库车小白杏发酵液的菌株。结果表明，发酵结束后，戊糖片球菌发酵库车小白杏发酵液的SOD活性达到252.63?U/g，活菌数达到8.07（lg（CFU/mL）），TSS含量降至17.1?°Brix，感官总体评价值最佳达到97%。植物乳杆菌发酵的库车小白杏发酵液的SOD活性达到275.87?U/g，感官总体评价几何平均（geometrical mean，GM）值达到88%。嗜酸乳杆菌发酵的库车小白杏发酵液速度最快，活菌数最终达到9.95（lg（CFU/mL）），TSS含量降至16.6?°Brix，但感官总体评价GM值仅为79%。综上所述，戊糖片球菌是最适合发酵库车小白杏的菌种，而植物乳杆菌和嗜酸乳杆菌的适合度仅次于戊糖片球菌。通过比较5?种乳酸菌发酵的库车小白杏发酵液的理化性质和感官评价，可以得出结论，戊糖片球菌最适合发酵库车小白杏。

关键词: 库车小白杏；发酵；理化性质；感官评价；乳酸菌

Abstract: Five lactic acid bacteria including Pediococcus pentosaceus, Lactobacillus reuteri, L. rhamnosus, L. plantarum and L. acidophilus were individually used for the fermentation of Kuqa small white apricot juice. By comparing microbial and physicochemical characteristics (bacterial cell density, pH, total soluble solid (TSS) content and superoxide dismutase (SOD) activity) of the fermented juice samples during the fermentation process, and their sensory evaluation after completion of the fermentation, one or more suitable strains were selected for fermenting Kuqa small white apricot. The results showed that at the end of fermentation, the SOD activity of P. pentosaceus fermented apricot juice was 252.63 U/g, the number of viable bacterial cells was 8.07 (lg(CFU/mL)), the TSS content dropped to 17.1 °Brix, and the geometrical mean (GM) value of overall sensory evaluation score was the highest, 97%. The SOD activity of the apricot juice fermented by L. plantarum was 275.87 U/g, and the GM value of overall sensory evaluation score was 88%. L. acidophilus showed the fastest fermentation rate, with a final viable cell density of up to 9.95 (lg(CFU/mL)), and the TSS content in the apricot juice fermented by it dropped to 16.6 °Brix, while the GM value of overall sensory evaluation of the fermented juice was only 79%. In summary, P. pentosaceus was the most suitable strain for fermenting Kuqa small white apricot juice, followed by L. plantarum and L. acidophilus.

Key words: Kuqa apricot; fermentation; physicochemical properties; sensory evaluation; lactic acid bacteria

中图分类号:

TS205.7

白琳，茹先古丽·买买提依明，王旭光，徐兵洁，阿不都乌甫尔·若孜，艾合买提江·艾海提. 5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响[J]. 食品科学, 2021, 42(16): 83-88.

BAI Lin, Ruxianguli·MAIMAITIYIMING, WANG Xuguang, XU Bingjie, Abuduwufuer·RUOZI, Aihemaitijiang·AIHAITI. Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice[J]. FOOD SCIENCE, 2021, 42(16): 83-88.

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5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响

Effects of Fermentation with Five Different Lactic Acid Bacteria on Physicochemical Properties and SensoryEvaluation of Kuqa Small White Apricot Juice

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