肠膜明串珠菌对蜜柚果醋酿造过程中品质变化影响

以梅州蜜柚为原料，实验设混菌发酵组（酒精发酵添加肠膜明串珠菌（Leuconostoc mesenteroides））和对照组，研究蜜柚果醋酿造过程中的品质变化。结果表明，酒精发酵阶段（0～48 h）混菌发酵组乳酸含量迅速升高至4.32 g/L，柠檬酸含量快速下降至0.24 g/L；醋酸发酵结束，混菌发酵组总滴定酸、醋酸、柠檬酸含量显著低于对照组（P＜0.05）。混菌发酵组蜜柚果醋中总黄酮含量为0.59 g/L，DPPH自由基清除率为43.94%，氧化自由基吸收能力（ORAC）值为24.49 μmol TE/g，均高于对照组。蜜柚果醋发酵过程中对羟基苯甲酸、芥子酸、咖啡酸、间苯三酚、野漆树苷、芦丁和橙皮素含量均上升，其中混菌发酵组对羟基苯甲酸和橙皮素分别达到5.07 mg/L和4.00 mg/L，显著高于对照组（P＜0.05），而柚皮苷和柠檬苦素则分别降解了26.82%和46.69%。综上所述，在发酵初期添加肠膜明串珠菌对蜜柚果醋品质有明显提升。

Effect of Leuconostoc mesenteroides on the quality change of pomelo vinegar during the brewing

Using Meizhou pomelo as raw material,the quality change of pomelo vinegar during the brewing was investigated with mixed-strains fermentation group(Leuconostoc mesenteroides was added at alcohilic fermentation)and control group.The results showed that the lactic acid content of the mixed-strains fermentation group increased rapidly to 4.32 g/L and the citric acid content decreased rapidly to 0.24 g/L during the alcoholic fermentation(0-48 h).After acetic fermentation,the total titration acid,acetic acid and citric acid content in the mixed-strains fermentation group were significantly lower than those in the control group(P<0.05).The total flavonoid content in the pomelo vinegar of the mixed-strains fermentation group was 0.59 g/L,the DPPH free radical scavenging rate was 43.94%,and the oxygen radical absorption capacity(ORAC)value was 24.49μmol TE/g,which higher than the control group.The content of p-hydroxybenzoic acid,sinapic acid,caffeic acid,phloroglucin,wild saponin,rutin and hesperetin increased during the fermentation.Among them,p-hydroxybenzoic acid and hesperidin in the mixed-strains fermentation group reached 5.07 mg/L and 4.00 mg/L respectively,which were significantly higher than those in the control group(P<0.05).At the same time,naringin and limonin degraded 26.82%and 46.69%,respectively.In summary,adding L.mesenteroides significantly improved the quality of Meizhou pomelo vinegar at the initial stage of fermentation.