Sun Qingyang, Shi Xiaowen, Zhao Yue, Cui Ruiguo, Yao Yaya, Liu Xiaoyu, Wang Haoran, Zhang Li, Song Lijun
College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Chestnut Research Center, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China.
Foods. 2025 Jul 17;14(14):2511. doi: 10.3390/foods14142511.
In this study, four lactic acid bacteria (LAB) strains, including CICC21790, CICC6117, ATCC7469, and CICC22704, were used to ferment a plant-based milk composed of chestnut and soybean. The fermentative characteristics of the four LAB strains and the aroma characteristics of the resulting plant-based milks were systematically investigated. The results showed that all four LAB strains successfully fermented the plant-based milk. The viable cell counts ranged from 7.67 to 8.57 lg CFU mL, and pH values were between 3.80 and 4.10. Comprehensive analyses performed using E-nose and HS-GC-IMS revealed distinct aroma characteristics in plant-based milks fermented by different LAB strains. Specifically, LAB fermentation, particularly by the CICC22704, significantly reduced the concentrations of aldehydes (e.g., hexanal, heptanal), thereby diminishing Green aroma characteristics. The increased concentrations of alcohols (e.g., 1-pentanol), ketones (e.g., 2, 3-butanedione) and furan compounds (e.g., 2-pentylfuran) in fermented plant-based milks enhanced Pungent, Creamy, and Fruity aroma characteristics, respectively. Fermentation by CICC21790, ATCC7469, and CICC6117 may result in stronger intensities of these three aroma characteristics compared to fermentation by the CICC22704. For the Fatty aroma characteristic, it was enhanced by CICC21790 fermentation but diminished by ATCC7469, CICC6117, and CICC22704 fermentations.
在本研究中，使用了四株乳酸菌（LAB），包括中国工业微生物菌种保藏管理中心（CICC）21790、CICC6117、美国典型培养物保藏中心（ATCC）7469和CICC22704，来发酵由栗子和大豆制成的植物基奶。系统研究了这四株LAB菌株的发酵特性以及所得植物基奶的香气特性。结果表明，所有四株LAB菌株均成功发酵了植物基奶。活菌计数范围为7.67至8.57 lg CFU/mL，pH值在3.80至4.10之间。使用电子鼻和顶空-气相色谱-离子迁移谱（HS-GC-IMS）进行的综合分析揭示了不同LAB菌株发酵的植物基奶具有不同的香气特性。具体而言，LAB发酵，尤其是CICC22704的发酵，显著降低了醛类（如己醛、庚醛）的浓度，从而减少了青香特性。发酵植物基奶中醇类（如1-戊醇）、酮类（如2,3-丁二酮）和呋喃类化合物（如2-戊基呋喃）浓度的增加分别增强了刺鼻、奶油和果香的香气特性。与CICC22704发酵相比，CICC21790、ATCC7469和CICC6117的发酵可能导致这三种香气特性的强度更强。对于脂肪香气特性，CICC21790发酵增强了该特性，但ATCC7469、CICC6117和CICC22704的发酵则减弱了该特性。
