酸笋源乳酸菌发酵改善沙棘果浆品质与功能特性的研究

陈泓睿; 赵宏飞

doi:10.12302/j.issn.1000-2006.202605014

陈泓睿, 赵宏飞

南京林业大学学报（自然科学版） ›› 2026

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南京林业大学学报（自然科学版） ›› 2026 DOI: 10.12302/j.issn.1000-2006.202605014

酸笋源乳酸菌发酵改善沙棘果浆品质与功能特性的研究

陈泓睿, 赵宏飞^*

作者信息 +

Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots

Chen Hongrui, Zhao Hongfei^*

Author information +

文章历史 +

摘要

【目的】探究酸笋源乳酸菌发酵对沙棘果浆品质的改善效果,并评估酸笋作为发酵剂菌源库的可行性。【方法】本研究从闽东传统低盐和无盐酸笋中分离并鉴定乳酸菌,采用单菌及复配发酵沙棘果浆,以发酵液总酚提升率为指标筛选优势菌株,系统监测其发酵过程中的理化指标、多酚组成、抗氧化活性及挥发性风味物质变化,并结合感官评价进行综合分析。【结果】从低盐和无盐酸笋中分别分离得到的3株植物乳杆菌,低盐酸笋源菌株Y2与Y3在发酵72 h时总酚提升率最高。全基因组测序显示,两株菌均携带丰富的与糖类、有机酸、多酚及酯类代谢相关的功能基因。两株菌复配发酵可进一步增效：发酵后总酚含量达3.94±0.11 mg GAE/mL,提升30.4%,黄酮醇、黄烷醇及羟基苯甲酸类酚酸等多酚组分富集,其中异鼠李素含量增加72.4%;DPPH自由基清除能力为3.205 mg AA/mL,提升23.8%。同时,复配发酵使醛类物质减少、酯类物质增加,总OAV提升80.2%,其中酯类总OAV提升86.3%,有效减弱酸、涩等不良风味,赋予沙棘果浆浓郁果香与酒香,整体接受度提升。【结论】低盐酸笋源植物乳杆菌复配发酵可协同改善沙棘果浆的功能特性与感官品质,低盐酸笋可作为特色果蔬发酵剂的优良菌源库。

Abstract

【Objective】 This study aimed to investigate the improvement effect of fermentation with sour-bamboo-shoot-derived lactic acid bacteria (LAB) on the quality of sea buckthorn pulp and to evaluate the feasibility of sour bamboo shoots as a source of starter cultures. 【Method】 LAB were isolated and identified from traditional low-salt and salt-free sour bamboo shoots from eastern Fujian. Single-strain and co-fermentation of sea buckthorn pulp were conducted, and the optimal strains were selected based on the increase rate of total phenolic content. Changes in physicochemical properties, polyphenol composition, antioxidant activity, and volatile flavor compounds during fermentation were systematically monitored, combined with sensory evaluation. 【Result】 Three strains of Lactiplantibacillus plantarum were isolated from low-salt and salt-free sour bamboo shoots. Strains Y2 and Y3 from low-salt sour bamboo shoots exhibited the highest increase rates of total phenolic content at 72 h. Whole-genome sequencing revealed that both strains harbor abundant functional genes involved in the metabolism of carbohydrates, organic acids, polyphenols, and esters. Co-fermentation with the two strains further enhanced the effects: total phenolic content reached 3.94±0.11 mg GAE/mL, a 30.4% increase; flavonols, flavanols, and hydroxybenzoic acids were enriched, with isorhamnetin increasing by 72.4%; DPPH radical scavenging capacity reached 3.205 mg AA/mL, a 23.8% increase. Meanwhile, co-fermentation reduced aldehydes and increased esters, with total odor activity value (OAV) increasing by 80.2%, among which esters contributed an 86.3% increase in total OAV. This effectively alleviated undesirable sour and astringent flavors, endowed the sea buckthorn pulp with strong fruity and winey aromas, and improved overall acceptance. 【Conclusion】 Co-fermentation with L. plantarum strains derived from low-salt sour bamboo shoots synergistically improves the functional properties and sensory quality of sea buckthorn pulp, and low-salt sour bamboo shoots can serve as an excellent source of starter cultures for specialty fruit and vegetable fermentations.

导出引用

陈泓睿, 赵宏飞. 酸笋源乳酸菌发酵改善沙棘果浆品质与功能特性的研究[J]. 南京林业大学学报（自然科学版）. 2026 https://doi.org/10.12302/j.issn.1000-2006.202605014

Chen Hongrui, Zhao Hongfei. Improvement of quality and functional properties of sea buckthorn pulp by fermentation with lactic acid bacteria from sour bamboo shoots[J]. Journal of Nanjing Forestry University (Natural Sciences Edition）. 2026 https://doi.org/10.12302/j.issn.1000-2006.202605014

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