College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China.
J Food Sci. 2018 Dec;83(12):3059-3068. doi: 10.1111/1750-3841.14373. Epub 2018 Nov 6.
Mango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus casei, Saccharomyces cerevisiae D254, S. cerevisiae DV10, and S. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used, S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alcohols, and esters. S. cerevisiae DV10 produced higher amounts of esters and alcohols. The antioxidant capacity of the mango slurries improved by different degrees after fermentation with the six probiotic microorganisms. Fermentation with L. plantarum obtained the most organic acids as well as total phenolics and exhibited the highest FRAP and CUPRAC values. The results of this study indicated that fermentation with probiotic microorganisms can enhance the health benefits obtained from mango slurries. PRACTICAL APPLICATION: Probiotic-fermented mango slurry is a fermentation product that combines the nutritional value of mango with the health benefits of probiotics. Probiotic fermentation improves the flavor of a mango slurry and increases the availability and variety of mango products that can be appreciated by consumers.
芒果泥与 6 种不同的益生菌微生物（植物乳杆菌、嗜热链球菌、干酪乳杆菌、酿酒酵母 D254、酿酒酵母 DV10 和酿酒酵母 R2）发酵，以开发具有更高生物活性的产品。测定了 pH 值、还原糖、有机酸和挥发性化合物的变化。此外，还监测了发酵过程中的总酚和抗氧化能力。在使用的菌株中，酿酒酵母 D254 对芒果泥中糖的利用最快。产生了不同的挥发性化合物，主要由脂肪酸、醇和酯组成。酿酒酵母 DV10 产生了更多的酯类和醇类。六种益生菌微生物发酵后，芒果泥的抗氧化能力都有不同程度的提高。发酵用植物乳杆菌获得了最多的有机酸、总酚类物质，表现出最高的 FRAP 和 CUPRAC 值。本研究结果表明，益生菌发酵可以增强芒果泥的健康益处。实际应用：益生菌发酵芒果泥是一种将芒果的营养价值与益生菌的健康益处结合在一起的发酵产品。益生菌发酵改善了芒果泥的风味，增加了消费者可欣赏的芒果产品的可用性和多样性。
