益生菌发酵模拟芒果汁特性及产香能力分析

该研究选用2株非酿酒酵母（粘红酵母（Rhodotorula glutinis）（RG）、美极梅奇酵母（Metschnikowia pulcherrima）（MP））和2株乳酸菌（植物乳杆菌（Lactobacillus plantarum）（LP）、干酪乳杆菌（Lactobacillus casei）（LC））发酵模拟芒果汁，考察益生菌在模拟芒果汁中的生长、发酵特性和产香能力。结果表明，4株益生菌在模拟芒果汁中均能良好生长，发酵模拟芒果汁72 h后，乳酸菌的产酸能力较好，且植物乳杆菌产酸能力最强，发酵模拟芒果汁的pH和有机酸含量分别为3.63、18.04 g/L；非酿酒酵母的糖利用能力较好，且粘红酵母的糖利用能力最好，发酵模拟芒果汁的糖含量为23.73 g/L；4株益生菌均能降解类胡萝卜素，其中植物乳杆菌的降解率最高，为21.22%；植物乳杆菌和粘红酵母的产香能力较好，从发酵模拟芒果汁均鉴定出19种挥发性香气成分，且降异戊二烯香气含量较高，分别为2.42 mg/L、2.57 mg/L。

Characteristics of probiotic in the fermentation of simulated mango juice and its aroma production ability analysis

In this study, two non-Saccharomyces yeasts (Rhodosia glutinosa (RG), Metschnikowia pulcherrima (MP) and two lactic acid bacteria (Lactobacillus plantarum (LP), Lactobacillus casei (LC) were used to ferment simulated mango juice, and to investigate the growth, fermentation characteristics and aroma production ability of these probiotics in simulated mango juice. The results showed that four probiotics could grow well in simulated mango juice, after 72 h of fermentation, the acid production ability of Lactobacillus were good, in which LP had stronger ability, and the pH and organic acid content of fermented simulated mango juice were 3.63 and 18.04 g/L, respectively. The sugar utilization ability of non-Saccharomyces yeasts were good, in which RG had stronger ability, and the sugar content of fermented simulated mango juice was 23.73 g/L. Four strains of probiotics can degrade carotenoids, with LP showed the highest degradation rate of 21.22%. LP and RG showed good aroma production ability, with 19 volatile aroma components were identified from the fermented simulated mango juice, the production content of norisoprenoids aroma of LP and RG were high, which were 2.42 mg/L and 2.57 mg/L, respectively.