Wang Leyu, Zhang Hexin, Lei Hongjie
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China.
Foods. 2021 Dec 21;11(1):11. doi: 10.3390/foods11010011.
The aim of this study was to evaluate the effects of lactic acid fermentation using three strains ( 90, 76, 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation ( < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved ( < 0.05). Binary mixture of 90 and 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by strains fermentation, and there were dramatic differences between monoculture and binary mixture.
本研究的目的是评估使用三株菌株（90、76、37）进行单一培养和二元混合乳酸发酵对梨汁中酚类物质谱、抗氧化活性和风味挥发物的影响。结果表明，发酵梨汁中二元混合培养物的菌落数高于单一培养物。发酵过程中，酚类物质的总含量增加，而黄酮类化合物的含量显著降低（<0.05）。发酵梨汁中的抗氧化活性，包括DPPH和ABTS自由基清除能力以及铁还原抗氧化能力（FRAP）均显著提高（<0.05）。90和37二元混合发酵表现出较强的DPPH自由基清除能力，这归因于香草酸和熊果苷含量的增加。此外，乳酸发酵促进了醇类、酯类、酸类和萜类化合物的形成，并降低了醛类和酮类的含量。在发酵梨汁中观察到30种新化合物，包括15种醇类、7种酯类、5种酸类和3种萜类。层次聚类分析表明，菌株发酵显著改善了梨汁中的风味挥发物，单一培养和二元混合之间存在显著差异。
