| 邓涂静,钟政昌,刘 瑜,李书亮,庞文龙,索朗卓玛,王志坚,袁 雷.基于酵母菌-戊糖乳杆菌顺序发酵苹果汁工艺优化及抗氧化活性研究[J].保鲜与加工,2026,26(3):86~97 |
| 基于酵母菌-戊糖乳杆菌顺序发酵苹果汁工艺优化及抗氧化活性研究 |
| Process Optimization and Antioxidant Activity of Sequential Fermented Apple Juice Based on Saccharomyces cerevisiae and Lactobacillus pentose |
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| DOI： |
| 中文关键词: 酵母菌 戊糖乳杆菌 苹果汁 顺序发酵 抗氧化活性 |
| 英文关键词:Saccharomyces cerevisiae Lactobacillus pentose apple juice sequential fermentation antioxidant activity |
| 基金项目:西藏农牧大学青年科学基金项目（NYQNKY2023-03）；西藏自治区科技计划重点研发项目（XZ202401ZY0039）；林芝市科技计划项 目（2023-XYQ-006）；西藏农牧学院研究生教育创新计划项目（YJS2025-38） |
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| 中文摘要: |
| 为充分开发利用西藏林芝苹果资源，以林芝‘红富士’苹果为原料，采用SY酵母菌先发酵、戊 糖乳杆菌后发酵工艺制备苹果汁发酵液，以活菌数和超氧化物歧化酶（SOD）活性为评价指标，通过响 应面试验和正交试验优化酵母菌发酵-戊糖乳杆菌顺序发酵工艺，并对不同发酵阶段苹果汁的理化特 性指标及抗氧化能力进行分析。结果表明，酵母菌发酵阶段最佳条件为酵母菌添加量0.21%、发酵温 度25 ℃、白砂糖添加量5.05%，该条件下酵母菌活菌数为8.75（lg（CFU/mL）），SOD活性为599.65 U/mL； 戊糖乳杆菌发酵阶段的最佳条件为戊糖乳杆菌添加量2.0%、发酵温度35 ℃、发酵时间48 h，此条件下 戊糖植物乳杆菌活菌数达7.77（lg（CFU/mL）），SOD活性高达1 585.58 U/mL。与鲜苹果汁相比，酵母 菌-戊糖乳杆菌顺序发酵苹果汁的可溶性固形物、总糖、还原糖含量及pH值均显著降低，总酸、总酚、 总黄酮、γ-氨基丁酸（GABA）含量均显著提高，总酚含量由0.47 mg/mL增至0.50 mg/mL，总黄酮含量由 0.39 mg/mL增至0.83 mg/mL，GABA含量由3.53 μg/mL提升到24.71 μg/mL。在抗氧化能力方面，1，1- 二苯基-2-三硝基苯肼（DPPH）、2，2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）阳离子自由基清 除率、铁离子抗氧化能力（FRAP）和总还原能力均有显著提高，DPPH自由基清除率由15.11%提高到 59.28%，ABTS阳离子自由基清除率由76.14%提升至78.76%，FRAP值由1.41升至2.42，总还原能力由 0.66提高至1.36。综上，本研究优化了苹果汁的两步发酵工艺，为改善林芝苹果资源浪费、开发功能 性发酵产品及生物活性研究提供了理论依据与实践参考。 |
| 英文摘要: |
| To fully exploit and utilize the apple resources in Nyingchi, Xizang, the apple juice fermentation liquid was prepared using Linzhi‘ Red Fuji’ apples as raw materials and a two-step fermentation process involving SY yeast fol?lowed by Lactobacillus pentosus. The sequential fermentation process of yeast and Lactobacillus pentosus was optimized through response surface methodology and orthogonal experiments with the number of viable bacteria and the activity of superoxide dismutase (SOD) as evaluation indicators, and the physicochemical properties and antioxidant capacities of apple juice at different fermentation stages were analyzed. The results showed that the optimal yeast fermentation condi?tions were determined as follows: yeast addition of 0.21%, fermentation temperature of 25 ℃, and granulated sugar addi?tion of 5.05%. Under these conditions, the number of viable yeast cells was 8.75 (lg(CFU/mL)), and the SOD activity was 599.65 U/mL. For Lactobacillus pentosus, the optimal Lactobacillus pentosus addition was 2.0%, fermentation temperature was 35 ℃, and fermentation time was 48 h. Under these parameters, Lactobacillus pentosus viable cell count reached to 7.77 (lg(CFU/mL)), and SOD activity was as high as 1 585.58 U/mL. Compared with fresh apple juice, the soluble solids, total sugar, reducing sugar contents and pH value of apple juice sequentially fermented by yeast and Lactobacillus pento?sus were significantly reduced, while the total acid, total phenols, total flavonoids and γ-aminobutyric acid (GABA) con?tents were remarkably increased. The total phenols content was increased from 0.47 mg/mL to 0.50 mg/mL, the total flavo?noids content was increased from 0.39 mg/mL to 0.83 mg/mL, and the GABA content was increased from 3.53 μg/mL to 24.71 μg/mL. In terms of antioxidant capacity, the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis(3-ethylbenzo?thiazoline-6-sulfonic acid) (ABTS) cation radical scavenging rates, ferric reducing antioxidant power (FRAP) and total reducing capacity were all obviously improved. The DPPH radical scavenging rate was increased from 15.11% to 59.28%, the ABTS cation radical scavenging rate was increased from 76.14% to 78.76%, the FRAP value was increased from 1.41 to 2.42, and the total reducing capacity was increased from 0.66 to 1.36. In conclusion, this study optimized the two-step fermentation process of apple juice, providing a theoretical basis and practical reference for improving the waste of apple resources in Nyingchi, developing functional fermentation products and conducting biological activity research. |
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