摘要
筛选出芒果自然发酵过程中的优势菌种,将其接入芒果汁中进行纯种发酵,采用响应面试验优化发酵条件,制成芒果发酵液,并比较发酵前后挥发性香气、氨基酸成分变化。结果表明,芒果自然发酵的绝对优势菌群为克鲁维毕赤酵母,在发酵第10天其相对丰度可达95%。根据响应面回归模型结果并进行适当修正后,得到发酵最优条件:菌剂接种量4.0%、发酵温度32.0℃、发酵时间4.5 d。在此条件下,芒果发酵液的SOD酶活性平均值为550.012U/m L。芒果发酵后挥发性香气和氨基酸的种类增多,香气成分共检出67种,较发酵前增加116.13%。此外,发酵液中对整体呈香做出贡献的酯类物质含量大幅增加,苦味氨基酸含量降低。试验为芒果深加工奠定基础,对芒果产业发展具有重要意义。
The dominant strains in mango natural fermentation were selected and added into mango juice for pure fermentation.Response surface test was used to optimize the fermentation conditions.Fermented mango beverage was developed according to the results of dominant strains selection and response surface test.The changes of volatile and amino acid components during fermentation were measured.The results showed that the absolute dominant bacterial community of mango natural fermentation was Pichia kluyveri,and its relative abundance reached 95%on the 10th day of fermentation.According to the modifed results of response surface regression model,the optimal fermentation conditions were obtained as follows:the best yeast adding quantity was 4.0%,optimal temperature was 32.0℃,and optimal time was 4.5 d.Under these conditions,the average activity for SOD enzyme of mango fermentation beverage was 550.012 U/mL.The volatile aroma and amino acid types of mango signifcantly increased after fermentation,and 67 volatile components were detected,which increased by 116.13%.Concentrations of esters contributing to the overall aroma increased signifcantly,while levels of bitter amino acids decreased.It provided important data for the deep processing of mango and the development of mango industry.
作者
葛家驹
王贵一
周畅
王秋果
吕远平
陈婧司
GE Jiaju;WANG Guiyi;ZHOU Chang;WANG Qiuguo;LÜYuanping;CHEN Jingsi(School of Public Health,Medical College of Soochow University,Suzhou 215123;College of Biomass Science and Engineering,Sichuan University,Chengdu 610065;Food Science and Technology Key Laboratory of Universities in Sichuan Province,Sichuan University,Chengdu 610065)
出处
《食品工业》
CAS
2023年第11期309-316,共8页
The Food Industry
基金
国家自然科学基金(82203987)
苏州大学“大学生创新创业训练计划”(202210285079Z)。
关键词
芒果发酵饮料
克鲁维毕赤酵母
工艺开发
挥发性成分
氨基酸
fermented mango beverage
Pichia kluyveri
process development
volatile components
amino acid
