5种不同益生菌发酵南瓜浆的发酵性能及抗氧化活性研究

Study on fermentation performance and antioxidant activity of Cucurbita moschata D. pulp fermented by 5 kinds of different probiotics

中文关键词:  南瓜浆  发酵性能  抗氧化活性  益生菌

英文关键词:Cucurbita moschata D. pulp  fermentation performance  antioxidant activity  probiotics

中文摘要:

      目的 比较分析5种益生菌发酵南瓜浆的品质和抗氧化活性, 为筛选发酵南瓜浆的优良菌株奠定基础。方法 利用植物乳杆菌、嗜酸乳杆菌、戊糖乳杆菌、保加利亚乳杆菌和嗜热链球菌5种不同益生菌发酵南瓜浆, 比较分析发酵过程中活菌数、pH、总酸含量、还原糖含量、总酚含量、1,1-二苯基-2-三硝基苯肼[1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl, DPPH]自由基清除率能力和2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)[2,2’-azino-bis(3-ethylbenzthiazo-line-6-sulfonic acid), ABTS]自由基清除能力。结果 嗜热链球菌和植物乳杆菌适应南瓜浆发酵体系能力最强, 发酵结束后, 植物乳杆菌发酵南瓜浆活菌数含量最高, 达9.89 lgCFU/mL, 较发酵前提高了100倍; 5种益生菌均能产酸, 其中植物乳杆菌产酸能力最强, 对碳源的代谢能力也最强, 植物乳杆菌、嗜热链球菌发酵后南瓜浆多酚含量增加最显著(P<0.05)。抗氧化实验显示, 植物乳杆菌和嗜热链球菌具有较好的抗氧化能力。结论 植物乳杆菌和嗜热链球菌更适合发酵南瓜浆。

英文摘要:

      Objective To compare and analyze the quality and antioxidant activity of Cucurbita moschata D. pulp fermented by 5 kinds of probiotics, and lay a foundation for screening excellent strains of Cucurbita moschata D. pulp. Methods Using Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus pentosus, Lactobacillus delbrueckii and Streptococcus thermophilus to ferment Cucurbita moschata D. pulp, by comparing the physical and chemical characteristics (bacterial cell, total soluble solids content, pH, total phenolic, reducing sugar, 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) and 2,2’-azinobis-(3- ethylbenzotiazo-line-6-sulfonic acid) (ABTS) in the fermentation process. Results Strepto coccus thermophilus and Lactobacillus plantarum had the best ability to adapt to Cucurbita moschata D. pulp, after fermentation, the bacterial cell of Lactobacillus plantarum was the highest, up to 9.89 lgCFU/mL. The Cucurbita moschata D. pulp fermented by Lactobacillus plantarum had the best total soluble solids content and reducing sugar. The content of polyphenols increased most significantly after fermentation by Lactobacillus plantarum and Streptococcus thermophilus (P<0.05). Antioxidant experiments showed that Lactobacillus plantarum and Streptococcus thermophilus had good antioxidant capacity. Conclusion Lactobacillus plantarum and Streptococcus thermophilus are more suitable for fermenting Cucurbita moschata D. pulp.