| 木醋杆菌对乳酸菌发酵复合果汁的影响 |
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| 引用本文： | 陈华丽,吴继军,邹波,刘忠义,徐玉娟,肖更生,余元善.木醋杆菌对乳酸菌发酵复合果汁的影响[J].现代食品科技,2019,35(3):125-132. |
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| 作者姓名： | 陈华丽 吴继军 邹波 刘忠义 徐玉娟 肖更生 余元善 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610;湘潭大学化工学院,湖南湘潭411105;广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610;湘潭大学化工学院,湖南湘潭,411105 |
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| 基金项目： | 国家自然科学基金项目（31501541）；国家重点研发计划课题（2017YFD0400703）；国家公益性行业(农业)科研专项(201503142-03)；广东省省级科技计划项目（2017B020207005）；广州市科技计划项目产学研协同创新重大专项（201704020037） |
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| 摘 要： | 本研究探讨了木醋杆菌对复合果汁乳酸菌发酵后乳酸菌活菌数、乳酸菌对胃肠道的耐受性和主要营养成分及抗氧化能力的影响。结果表明,在30℃的条件下,乳酸菌在复合果汁生长迅速,发酵24h后,活菌数均达8.50log cfu/mL以上;单一发酵组与共发酵组经人工胃液、人工肠液消化后乳酸菌存活率均在60.00%以上,通过胆盐、体外消化后存活率均对比MRS肉汤发酵组存活率有所提高;木醋杆菌可增加乳酸菌的胆盐耐受能力。发酵后的复合果汁pH值均下降到3.90以下,葡萄糖、苹果酸和Vc含量均显著性降低(p0.05),乳酸含量和抗氧化活性(ORAC值)均显著性提高(p0.05),木醋杆菌与乳酸菌共发酵显著降低复合果汁中单糖的含量,增加乙酸和纤维素产量(p0.05)。综上所述,木醋杆菌能够在一定程度上提高乳酸菌胃肠道耐受性,降低复合果汁的单糖含量,增加果汁的酸度和细菌纤维素的含量。
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| 关 键 词： | 乳酸菌 木醋杆菌 胃肠道耐受性 营养成分 |
| 收稿时间： | 2018/7/26 0:00:00 |
Effects of Gluconacetobacter xylinus on the Fermentation of a Mixed Fruit Juice by Lactic acid bacteria |
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| CHEN Hua-li,WU Ji-jun,ZOU Bo,LIU Zhong-yi,XU Yu-juan,XIAO Geng-sheng and YU Yuan-shan.Effects of Gluconacetobacter xylinus on the Fermentation of a Mixed Fruit Juice by Lactic acid bacteria[J].Modern Food Science & Technology,2019,35(3):125-132. |
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| Authors: | CHEN Hua-li WU Ji-jun ZOU Bo LIU Zhong-yi XU Yu-juan XIAO Geng-sheng and YU Yuan-shan |
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| Affiliation: | (1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) (2.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China),(1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China),(1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) and (1.Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) |
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| Abstract: | |
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| Keywords: | Lactobacillus Gluconacetobacter xylinus gastrointestinal tolerance nutrients |
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