发酵菌种对薏米乳品质及代谢产物的影响

分别利用保加利亚乳杆菌（Lactobacillus bulgaricus）、植物乳杆菌（Lactobacillus helveticus）和瑞士乳杆菌（Lactobacillus plantarum）为发酵菌株对薏米乳进行发酵。利用电子舌对得到的发酵薏米乳进行感官分析，利用非靶向代谢组学技术分析发酵薏米乳差异代谢产物，研究发酵菌种对薏米乳品质及代谢产物的影响。结果表明，植物乳杆菌发酵的薏米乳中三萜类化合物含量较高为26.19 mg/L，保加利亚乳杆菌发酵薏米乳中的多糖含量较高为34.17 mg/L，且具有较好的黏度（23.09 mPa·s），其结构稳定性更高；瑞士乳杆菌发酵可以增加薏米乳的鲜味。非靶向代谢组学试验共检出947种代谢产物，其中植物乳杆菌发酵的薏米乳样品中检测到更多的短肽类化合物，还有吲哚乙酸、泛酸、亚油酸、β-柠檬酰-L-谷氨酸以及脂类等多种功能性成分。

Effects of fermentation strains on the quality and metabolites of fermented coix beverage

In this paper, fermented coix beverage was produced with Lactobacillus bulgaricus, Lactobacillus helveticus and Lactobacillus plantarum as fermentation strains, respectively. The sensory analysis of the fermented coix beverage was analyzed by electronic tongue, the differential metabolites of the fermented coix beverage were analyzed by non-targeted metabolomics technique, and the effects of fermentation strains on the quality and metabolites of the fermented coix beverage were studied. The results showed that the content of triterpenoids in the beverage fermented by L. plantarum was higher, which was 26.19 mg/L, the content of polysaccharides in the beverage fermented by L. bulgaricus was higher, which was 34.17 mg/L, and with better viscosity of 23.09 mPa·s, and its structural stability was higher. L. helveticus fermentation could increase the umami taste of fermented coix beverage. A total of 947 metabolites were detected in non-targeted metabolomics experiments, in which more short peptides were detected in the beverage fermented by L. plantarum, and indoleacetic acid, pantothenic acid, linoleic acid, β-citryl-L-glutamic acid, lipids and other functional components were detected as well.