Lee C, Beuchat L R
Department of Food Science and Technology, University of Georgia Agricultural Experiment Station, Griffin 30223-1797.
Int J Food Microbiol. 1991 Aug;13(4):273-83. doi: 10.1016/0168-1605(91)90085-4.
The effects of fermentation of aqueous extracts of peanuts (peanut milk) with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus, separately and in combination, on selected chemical and sensory qualities were investigated. Changes in pH, titratable acidity and viable cell populations indicated that there was a synergistic interaction between L. delbrueckii ssp. bulgaricus and S. salivarius ssp. thermophilus during fermentation. Analysis of headspace volatiles revealed that hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius ssp. thermophilus was more effective than L. delbrueckii ssp. bulgaricus in reducing the hexanal content. The acetaldehyde content of peanut milk increased during fermentation. Changes in concentrations of these volatile compounds were correlated with sensory evaluation scores which showed that a significant (P less than or equal to 0.05) decrease in green/beany flavor and a significant increase in creamy flavor occurred as a result of fermentation.
研究了德氏乳杆菌保加利亚亚种和嗜热唾液链球菌分别及联合发酵花生水提物（花生奶）对选定化学和感官品质的影响。pH、可滴定酸度和活菌数的变化表明，德氏乳杆菌保加利亚亚种和嗜热唾液链球菌在发酵过程中存在协同相互作用。顶空挥发物分析表明，己醛是导致花生奶产生不良青/豆腥味的化合物之一，发酵后已完全消失。嗜热唾液链球菌在降低己醛含量方面比德氏乳杆菌保加利亚亚种更有效。发酵过程中花生奶的乙醛含量增加。这些挥发性化合物浓度的变化与感官评价得分相关，结果表明，发酵后青/豆腥味显著降低（P≤0.05）且乳脂味显著增加。
