CN108902600A - Application of the raw lactic acid bacteria in preparation low-sugar healthy type fermented juice in lichee - Google Patents
Application of the raw lactic acid bacteria in preparation low-sugar healthy type fermented juice in lichee Download PDFInfo
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- CN108902600A CN108902600A CN201810705388.3A CN201810705388A CN108902600A CN 108902600 A CN108902600 A CN 108902600A CN 201810705388 A CN201810705388 A CN 201810705388A CN 108902600 A CN108902600 A CN 108902600A
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- CN
- China
- Prior art keywords
- lichee
- lactic acid
- acid bacteria
- juice
- fermentation
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- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 71
- 239000004310 lactic acid Substances 0.000 title claims abstract description 71
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
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- 241000192130 Leuconostoc mesenteroides Species 0.000 abstract description 32
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- 238000012360 testing method Methods 0.000 abstract description 12
- 235000020419 dragon fruit juice Nutrition 0.000 abstract description 10
- 241001468194 Leuconostoc mesenteroides subsp. dextranicum Species 0.000 abstract description 9
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- 201000010538 Lactose Intolerance Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
Abstract
The invention discloses application of the lactic acid bacteria raw in lichee in preparation low-sugar healthy type fermented juice, raw lactic acid bacteria Leuconostoc mesenteroides fermentation lichee, longan, dragon fruit juice have good adaptability in the lichee that the present invention screens, it can significantly reduce content of reducing sugar in fruit juice, be suitable for developing low-sugar healthy type lactobacillus-fermented fruit juice.Raw lactic acid bacteria in the lichee, is preserved in Guangdong Province's Culture Collection, and deposit number is GDMCC No:60353.Physiological and biochemical test and 16SrDNA authentication test results show that raw lactic acid bacteria is Leuconostoc mesenteroides dextranicum in this plant of lichee.
Description
Technical field
The present invention relates to microorganism fields, specifically, being related to the new application of one plant of lichee endophyte.
Background technique
Lichee (Litchii chinensis Sonn.) is Sapindaceae lichee category evergreen dungarunga, originates in China of China
South subtropics have long plantation history in China.Lichee color deliciousness is fragrant and sweet, is rich in sugar, organic acid, vitamin, amino
The bioactive substances such as the nutriments such as acid and polyphenol, anthocyanin have anti-oxidant, anti-aging, reducing blood lipid, hypoglycemic, increasing
Strong immunity and the health-care efficacy for inhibiting hepatitis B virus surface antigen, are the good merchantable brands in Lingnan features fruit.China be the world most
Big lichee output state, lichee consumption is mainly by China's plantation supply in the world.Since high temperature season harvests in full summer, add
Its upper structure is special, easily brown stain and rots after lichee harvesting, not storage tolerance.Currently, main lichee processing in the market
Product have dried litchi, canned litchi, fruit drink, fruit wine etc..Therefore, it is badly in need of a collection of with high content of technology, trophic function ingredient protection
Fruits and vegetables deep process technology and product good, added value of product is high.It is collection by the lactobacillus-fermented fruit juice of fermentation substrate of fruit
The nutritive value of fruit and the healthcare function of probiotics are in the novel fermentation beverage of one.Research lactobacillus-fermented fruit both at home and abroad
Juice is the results show that fruit juice product after lactobacillus-fermented, color have greatly improvement, the adjusting gastrointestinal tract that fruit juice has
Digestion inhibits the functions such as pathogen, strengthen immunity and anti-aging, and can effectively improve traditional probiotic bacteria milk product lactose
Intolerant to disease and high cholesterol.Domestic scholars have carried out lactobacillus-fermented research to Lychee juice and lichee pomace, develop functionality
Juice adopting litchi fermentation beverage and pomace fruit powder product.But fermentation strain is more with milk, fermented vegetable bacterial strain.
Bacterial strain selection is the key that one of lactic acid bacteria fruit juice fermentation.Currently, the lactic acid bacteria bacterium in research for fruit fermentation
Strain special bacterium is very few, and bacterial strain uses therefor is not strong to fruit fermentation adaptability, causes existing lactobacillus-fermented fruit product flavor, work
Bacterium number, nutritional ingredient etc. are undesirable.Therefore, filtering out the fruit fermentation special bacterium with excellent fermenting property is lactic acid
The top priority of bacterium fruit juice fermentation technology.
Endophyte of plant, which refers to, survives in health plant organization internal, and does not cause host plant and show obviously to feel
Contaminate the microbe groups of symptom.Studies have shown that there is interdependence and reciprocal passes between endophyte of plant and its host
It is that there is also bioactive ingredients for the secondary metabolite isolated in endophyte of plant.The rarely seen lichee disease of lichee endophyte
Inhibition, fresh-keeping and cigarette produce the research such as perfume (or spice), have not yet to see research and report of the lichee endophyte for fruit juice fermentation.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, and screening is suitable for the one of adopting litchi fermentation from litchi pulp
Raw lactic acid bacteria in strain lichee, and find it in the new application of preparation low-sugar healthy type fermented juice.
The present invention separates raw lactic acid bacteria in lichee using litchi pulp as material, by MRS- bromocresol purple plate screening method.
Being filtered out by the fermentation and acid ability (pH value) and growth ability (viable count, OD value for 24 hours) that measure bacterium has fermentation
Raw lactic acid bacteria in one plant of lichee of function admirable.
Raw lactic acid bacteria (Leuconostoc mesenteroides subsp.dextranicum) in one plant of lichee, in
On April 13rd, 2018, it is preserved in Guangdong Province's Culture Collection, deposit number is GDMCC No:60353, preservation address
For：Xianlie Mid Road, Guangzhou City, Guangdong Province, China 100 5 building, compound 59.Physiological and biochemical test and 16SrDNA qualification test knot
Fruit shows that raw lactic acid bacteria is Leuconostoc mesenteroides dextranicum in this plant of lichee.
Fruit drink containing lactic acid bacteria raw in above-mentioned lichee, the fruit juice are preferably Litchi Juice, longan fruit juice or flue
Fruit fruit juice.
Compared with prior art, the present invention has the advantages that：The present invention is to commonly use juice fermenting microbe plant
Lactobacillus be control strain carry out raw lactic acid bacteria Leuconostoc mesenteroides fermentation lichee in the lichee, longan, dragon fruit juice it is micro-
Biology, physical and chemical index and nutrition content research.
Raw lactic acid bacteria Leuconostoc mesenteroides can well be grown in Litchi Juice in lichee, and viable count is up to 109Cfu/mL,
Better than control bacterium lactobacillus plantarum, but difference is not significant (P < 0.05)；0.44 liter from control juice of the lactic acid of fermented juice
Height arrives the 13.9 of 9.6 and lactobacillus plantarum of Leuconostoc mesenteroides, and pH value drops to the bright beading of goldbeater's skin from the 4.68 of control juice
The 3.54 of 3.73 and the lactobacillus plantarum of bacterium, significant difference (P < 0.05)；In lichee in lactogenesis acid bacteria fermentation Litchi Juice
Vc content is than control bacterium lactobacillus plantarum and does not connect that bacterium fruit juice is all high, also strong to fructose, the Utilization ability of glucose in fruit juice
In control bacterium lactobacillus plantarum, the range of decrease of two plants of bacterium glucose contents is respectively 31.42% and 26.7%, the drop of fructose content
Width is respectively 43.3% and 21.7%；Free amino acid amino acid retention rate is 87.3% summary in interior lactogenesis acid bacteria fermentation fruit juice
Higher than the 84.36% of control bacterium lactobacillus plantarum, but the variation of two kinds of bacterium various amino acid during the fermentation is different.
Raw lactic acid bacteria Leuconostoc mesenteroides can well be grown in longan fruit juice in lichee, and viable count is up to 109Cfu/mL,
Better than control bacterium lactobacillus plantarum, significant difference (P < 0.05).With the increase of fermentation time, for 24 hours, pH value is from control for fermentation
The 6.27 of fruit juice drop to the 3.89 of 4.08 and lactobacillus plantarum of Leuconostoc mesenteroides, significant difference (P < 0.05)：Two plants of bacterium
Content of reducing sugar constantly declines in fermentation longan fruit juice, and endophyte Leuconostoc mesenteroides hypoglycemic ability is better than control bacterium plant cream
Bacillus, significant difference (P < 0.05), the range of decrease is respectively 31.02% and 20.18%.
Raw lactic acid bacteria Leuconostoc mesenteroides can well be grown in Dragonfruit Juice in lichee, and viable count is up to 109Cfu/mL,
Better than control bacterium lactobacillus plantarum, difference is not significant (P < 0.05).With the increase of fermentation time, for 24 hours, pH value is from right for fermentation
The 3.78 of 3.92 and the lactobacillus plantarum for dropping to Leuconostoc mesenteroides according to the 4.36 of fruit juice, significant difference (P < 0.05)：Two
Content of reducing sugar constantly declines in strain bacterium fermentation longan fruit juice, and endophyte Leuconostoc mesenteroides hypoglycemic ability is planted better than control bacterium
Object lactobacillus, significant difference (P < 0.05), the range of decrease is respectively 34.20% and 25.05%.
Raw lactic acid bacteria Leuconostoc mesenteroides fermentation Litchi Juice has good adaptability in the lichee of screening, can be effective
Lichee nutriment is kept, content of reducing sugar in Lychee juice is significantly reduced, is suitable for developing low-sugar healthy type lichee lactic acid bacteria hair
Ferment functional beverage.The present invention not only provides reference to develop the lichee lactobacillus-fermented functional beverage of low-sugar healthy type, also
New approaches are provided for the special bacteria screening of fruit juice functional form fermented beverage.
Detailed description of the invention
Fig. 1 is the colonial morphology and cellular morphology figure of raw lactic acid bacteria LZ in lichee；
Fig. 2 is the sequence alignment figure of raw lactic acid bacteria LZ amplified production measurement in lichee；
Fig. 3 is raw lactic acid bacteria Leuconostoc mesenteroides in lichee and control bacterium lactobacillus plantarum fermentation Litchi Juice and does not connect bacterium
Control juice in free aminoacid content measurement result figure.
Specific embodiment
Material：
Lichee：Testing Litchi Varieties is ' osmanthus taste ', is provided by Dongguan Research Center of Agricultural Science, is planted in Dongguan City
In research of agricultural science center, collecting time is in July, 2017, and it is standby in -10 DEG C of freezers preservations that laboratory is transported to after harvesting
With.Strain：Lactobacillus plantarum (Lactobacillus plantarum)：Laboratory preservation.
Instrument and reagent：
(1) instrument
Juice extractor (Cucina)：Philip；Vertical steam autoclave (YXQ-LS-S II)：Win the limited public affairs of fast industry in Shanghai
Take charge of Medical Equipment Plant；Tabletop refrigerated centrifuge (3K15)：German SIGMA company；Biochemical cultivation case (LRH-250)：Shanghai one is permanent
Scientific instrument Co., Ltd；UV-1800 full wavelength scanner spectrophotometer：Japanese Shimadzu Corporation；PH counts (FiveEasy)：It is auspicious
Scholar plum Teller-support benefit；Electric-heated thermostatic water bath (HWS26 type)：Shanghai Yiheng Scientific Instruments Co., Ltd；Liquid chromatograph
(1260)：Anjelen Sci. & Tech. Inc of the U.S.；Ultrahigh-pressure liquid chromatograph (Ulti Mate 3000)：Sai Mo flies generation that section
Skill (China) Co., Ltd；
(2) reagent
MRS broth bouillon：Guangdong Huan Kai Biotechnology Co., Ltd；MRS agar medium：The triumphant biological section of Guangdong ring
Skill Co., Ltd；Bromocresol purple：The new fine chemistry industry development centre in Tianjin day；Lactic acid, L-AA, D- fructose：It is purchased from
German Dr.Ehrenstorfer；D-Glucose：National Institute for Food and Drugs Control；Amino acid mixes standard liquid：China's metering
Research institute.
Embodiment 1：Raw lactic acid bacteria screening in lichee：
It will be removed the peel after lichee surface sterilization, pulp breaks into slurry with juice extractor, is transferred in fluid nutrient medium, after enrichment culture
Acid-producing bacteria is isolated using MRS- bromocresol purple plate screening method, then by measuring each acid-producing bacteria fermentation and acid ability (pH value)
The bacterial strain excellent with fermenting property is filtered out with growth ability (viable count, OD value for 24 hours).
(1) in lichee raw lactic acid bacteria primary dcreening operation.It is removed the peel after fruit surface is sterilized, pulp breaks into slurry with juice extractor, takes
15mL pulp is transferred in 200mL sterilizing MRS fluid nutrient medium, and enrichment culture takes its fermentation liquid afterwards for 24 hours.With sterile saline
Litchi Juice fermentation liquid is diluted step by step by 10 multiple.Dilutions at different levels are respectively coated on the MRS culture added with bromocresol purple
On base plate, is cultivated at 36 DEG C for 24 hours, carry out acid-producing bacteria separation.On the plate for single colonie occur, according to colonial morphology, choose
It takes the bacterium colony for making bromocresol purple generate discoloration to carry out microscopy, and accesses broth bouillon and cultivated, further pick out G (+)
Bacterium colony 3 times repeatedly, isolates and purifies to obtain pure culture.Each lactic acid bacteria strains filtered out are numbered respectively.
(2) screening of excellent fermentation strain.Each lactic acid bacteria strains filtered out are inoculated in 250mLMRS meat soup culture respectively
In base, is cultivated at 36 DEG C and measure each acid-producing bacteria fermentation and acid ability (pH value) and growth ability (viable count, OD for 24 hours afterwards for 24 hours
Value), raw lactic acid bacteria strains in the excellent lichee of fermenting property are filtered out, are identified.
The lactic acid bacteria that research separates MRS- bromocresol purple plate screening method carries out fermentation and acid capability study,
Determine 1 plant of lactic acid bacteria strains (number LZ) raw in excellent lichee, the bacterium fermentation and acid and growth ability are stronger, at 36 DEG C
Culture measures afterwards for 24 hours, which is 4.25, and viable count is up to 1.6 × 1010, OD value is 1.46.By the bacterial strain carry out identification and
Litchi Juice fermentation test research.
Embodiment 2：The identification of raw lactic acid bacteria in lichee
(1) morphological observation.The young age culture grown on picking lactic acid bacteria culturing medium.Smear, Gram's staining are shown
Micro- microscopic observation thallus shape, size, Gram's staining reaction etc.；Observe the presence or absence of gemma, form and adnation position.
Raw lactic acid bacteria LZ carries out colonial morphology and cellular morphology observation after cultivating 48h on MRS plate in lichee, as a result
As shown in Figure 1.The results show that bacterium colony is rounded, and milky, protrusion, neat in edge；Gram's staining reacts micro- sem observation,
LZ is gram-positive bacterium, and cell is spherical in shape or oval, and thallus is single, in pairs or catenation.
(2) physiological and biochemical test.Carry out oxidizing ferment, catalase, glucose produce acid produce gas, carbohydrate fermentation produce acid,
Arginine produces the physiological and biochemical tests such as ammonia, Starch Hydrolysis, aesculin hydrolysis, gelatin liquefaction.
Raw lactic acid bacteria LZ physiological and biochemical test the results are shown in Table 1 in lichee
The biochemical identification result of table 1LZ
("+" indicates positive reaction, and "-" indicates negative reaction)
(3) 16SrDNA is identified.Primer 2 7F：5 '-AGAGTTTGATCCTGGCTCAG-3 ', 1492R： 5'-GGTTACCTT
GTTACGACTT-3 ', PCR reaction system are 25 μ L, and system is 10 × Taq Buffer 2.5 μ L, dNTPs (2.5mM) 2 μ
0.25 0.5 0.5 16.25 μ L of μ L, ddH2O of μ L, 1492R (10 μM) of μ L, 27F (10 μM) of L, ExTaq (5U/ μ L), 3 μ L DNA moulds
Plate.PCR amplification program is：94 DEG C of initial denaturation 5min；94 DEG C of denaturation 30s, 55 DEG C of annealing 1min, 72 DEG C of extension 90s, 30 are followed
Ring；72 DEG C extend 10min eventually.Electrophoresis detection is positive PCR product after the completion of PCR, and amplified production serves Hai Meiji biology doctor
The sequencing of medicine Science and Technology Ltd..It submits Genbank to carry out Blast sequencing result and compares analysis, and choose and belong to interior sibling species
16S rRNA gene order.
Lactic acid bacteria LZ amplified production raw in lichee is sent to U.S. lucky biological Co., Ltd's sequencing.The sequence of measurement is carried out
Blast is compared, and comparison result is shown in Fig. 2.As a result, it has been found that with Leuconostoc mesenteroides dextranicum (Leuconostoc
Mesenteroides subsp.dextranicum) homology reach 99.56%.In combination with the morphological feature and life of LZ
Biochemical results are managed, identify that bacterial strain LZ is Leuconostoc mesenteroides dextranicum.
Using litchi pulp as material, raw lactic acid bacteria in lichee is separated by MRS- bromocresol purple plate screening method.Pass through survey
The fermentation and acid ability (pH value) and growth ability (viable count, OD value for 24 hours) for determining bacterium filter out excellent with fermenting property
1 plant of good bacterial strain.Physiological and biochemical test and 16SrDNA authentication test results show that raw lactic acid bacteria is that goldbeater's skin is bright in this plant of lichee
Beading bacterium dextranicum.Leuconostoc mesenteroides, which can be metabolized, generates suitable CO2Gas, a variety of aroma compounds and certain
A little special functional components, play a very important role in terms of fermented food.
Embodiment 3：Lactogenesis acid bacteria fermentation attribute testing in Litchi Juice
Lichee is cleaned, removes the peel, is enucleated and is beaten, and 250g pulp is taken to pour into sterilized triangular flask, 80 DEG C of sterilizations
10min, be rapidly cooled to 40 DEG C or so it is spare.By lactic acid bacteria raw in lichee (Leuconostoc mesenteroides dextranicum), control bacterium
The preservation culture of lactobacillus plantarum, which is respectively placed in MRS meat soup, carries out activation rejuvenation, again in MRS meat soup (36 after activation rejuvenation
DEG C, static fermentation) in cultivate 20h.Two groups of (every group 3 bottles) fermentation Lychee juices are prepared, a group of access 2% activates thereto
Lichee in raw lactic acid bacterial liquid, the activated lactobacillus plantarum bacterium solution of another a group of access 2% cultivates at 36 DEG C and puts afterwards for 24 hours
Enter in 4 DEG C of refrigerator after-ripening for 24 hours, then sampling analysis microorganism, physical and chemical index and nutrition content.Not connect the fermentation of bacterium
It is control with lichee liquid.
(1) measurement of lactic acid bacteria total plate count carries out lactic acid bacteria total plate count to fermented juice referring to GB 4789-2010
It counts.(2) measurement of pH value is directly measured with pH meter.
(3) lactic acid content measurement is referring to GB 5009.157-2016
(4) L (+)-total amount of ascorbic acid measurement is referring to GB 5009.86-2016
(5) fructose, glucose content measurement are referring to GB 5009.8-2016
(6) summation of free amino acid：Using Gas Chromatography with Pre-derivatization free amino acid, at specific sample
Reason and determination step reference literature【Practical analyzing food nutrition components of mirowave handbook】.
It is control bacterium with common fruits and vegetables zymophyte lactobacillus plantarum, to the bright beading of lactic acid bacteria goldbeater's skin raw in the lichee of screening
Bacterium carries out Litchi Juice fermentation character experimental study, including microorganism, physical and chemical index and nutrition content etc., if not connecing bacterium
Check experiment.The Litchi Juice sweet mouthfeel of two plants of bacterium fermentation has strong lichee fragrant, control bacterium lactobacillus plantarum hair
Ferment fruit juice has lactobacillus plantarum fruit juice in After-ripening than interior raw lactic acid bacteria Leuconostoc mesenteroides fermented juice mouthfeel meta-acid
The filbert floating material of liquid level occurs, and fruit juice entirety color is not so good as Leuconostoc mesenteroides fermented juice.
Lactogenesis acid bacteria fermentation Litchi Juice microorganism and physical and chemical index measurement in 1.
Research measures raw lactic acid bacteria Leuconostoc mesenteroides and control bacterium lactobacillus plantarum fermentation Litchi Juice in lichee respectively
Microorganisms and the physical and chemical index such as viable count of lactobacillus, pH value and lactic acid content, the results are shown in Table 2.Raw lactic acid bacteria goldbeater's skin in lichee
Leukonid can well grow in Litchi Juice, and viable count is up to 109Cfu/mL is better than control bacterium lactobacillus plantarum, but difference
Not significant (P < 0.05)；Lactic acid is the main organic acid that Leuconostoc mesenteroides and lactobacillus plantarum generate.The cream of fermented juice
The 13.9 of 9.6 and lactobacillus plantarum that acid is increased to Leuconostoc mesenteroides from the 0.44 of control juice, with the liter of lactic acid concn
Height, the 3.54 of 3.73 and lactobacillus plantarum that pH value drops to Leuconostoc mesenteroides from the 4.68 of control juice, significant difference (P
< 0.05).
The adopting litchi fermentation fruit juice microorganism of 2 different strain of table and physical and chemical index
Major Nutrient substance assay in lactogenesis acid bacteria fermentation Litchi Juice in 2.
Vc, fructose and glucose content measurement in lactogenesis acid bacteria fermentation Litchi Juice in 2.1
Raw lactic acid bacteria Leuconostoc mesenteroides and control bacterium lactobacillus plantarum fermentation Litchi Juice and pair for not connecing bacterium in lichee
3 are shown in Table according to the measurement result of Vc, fructose and glucose content in fruit juice.
Vc content in lichee in lactogenesis acid bacteria fermentation Litchi Juice does not connect than control bacterium lactobacillus plantarum and bacterium fruit juice all
Height, the Vc content of two kinds of fermented juices are above and do not connect bacterium fruit juice, significant difference (P < 0.05).
Raw lactic acid bacteria is also better than control bacterium lactobacillus plantarum to the Utilization ability of fructose in fruit juice, glucose in lichee, and two
The range of decrease of strain bacterium glucose content is respectively 31.42% and 26.7%, and difference is not significant (P < 0.05)；The range of decrease of fructose content
Respectively 43.3% and 21.7%, significant difference (P < 0.05).
Adopting litchi fermentation fruit juice Vc, fructose and the glucose content of 3 different strain of table
In 2.2 in lactogenesis acid bacteria fermentation Litchi Juice free amino acid content
Raw lactic acid bacteria Leuconostoc mesenteroides and control bacterium lactobacillus plantarum fermentation Litchi Juice and pair for not connecing bacterium in lichee
Fig. 3 is seen according to the measurement result of the free aminoacid content in fruit juice.From the figure 3, it may be seen that the amino acid classes in 3 kinds of fruit juice are different,
Content is also not quite similar.It detected 11 kinds of amino acid compositions, Leuconostoc mesenteroides altogether from nonvaccinated control juice sample
Middle 9 kinds of detection, detects 10 kinds in lactobacillus plantarum.The summation of free amino acid is than control in two kinds of lactobacillus-fermented fruit juice
Fruit juice is reduced, and the amino acid retention rate of Leuconostoc mesenteroides is slightly above the 84.36% of lactobacillus plantarum for 87.3%, but two
The changes of contents of various amino acid is different in kind bacterium fermentation process.Two plants of bacterium can consume proline and serine in fermentation,
In addition, methionine, lysine and 31.4% valine whole in Leuconostoc mesenteroides fermentation process consumption fruit juice, plant
Lactobacillus ferment process consumes serine and 36.8% asparatate whole in fruit juice.
Embodiment 4：Interior lactogenesis acid bacteria fermentation longan fruit juice attribute testing
It is control bacterium with common fruits and vegetables zymophyte lactobacillus plantarum, to the bright beading of lactic acid bacteria goldbeater's skin raw in the lichee of screening
Bacterium carries out longan fruit juice fermentation character experimental study, including microorganism, pH value and content of reducing sugar etc., if not connecing bacterium control examination
It tests.
Longan is cleaned, removes the peel, is enucleated and is beaten, and 250g pulp is taken to pour into sterilized triangular flask, 80 DEG C of sterilizations
10min, be rapidly cooled to 40 DEG C or so it is spare.By lactic acid bacteria raw in lichee (Leuconostoc mesenteroides dextranicum), control bacterium
The preservation culture of lactobacillus plantarum, which is respectively placed in MRS meat soup, carries out activation rejuvenation, again in MRS meat soup (36 after activation rejuvenation
DEG C, static fermentation) in cultivate 20h.Two groups of (every group 3 bottles) fermentation longan juices are prepared, a group of access 2% activates thereto
Lichee in raw lactic acid bacterial liquid, the activated lactobacillus plantarum bacterium solution of another a group of access 2% cultivates at 36 DEG C and puts afterwards for 24 hours
Enter in 4 DEG C of refrigerator after-ripening for 24 hours, then sampling analysis microorganism, pH value and content of reducing sugar.Longan is used not connect the fermentation of bacterium
Juice is control.It the results are shown in Table 4.
(1) measurement of lactic acid bacteria total plate count carries out lactic acid bacteria total plate count to fermented juice referring to GB 4789-2010
It counts.
(2) measurement of pH value is directly measured with pH meter.
(3) content of reducing sugar measurement weighs 50g longan fermented sample, adds 800mL distilled water, 1h is boiled in boiling water bath,
Cooled and filtered, by filtrate constant volume into 1L volumetric flask.It is measured using DNS method.Total reducing sugar and content of reducing sugar are with every g pulp
Glucose equivalent contained in fermentation liquid indicates that unit is abbreviated as mg/g, and measurement is in triplicate.
The longan taste of juice sweet tea acid of two plants of bacterium fermentations, has strong longan fragrant, but compare bacterium lactobacillus plantarum hair
Ferment fruit juice entirety color is not so good as interior raw lactic acid bacteria Leuconostoc mesenteroides fermented juice.
Raw lactic acid bacteria Leuconostoc mesenteroides can well be grown in longan fruit juice in lichee, and viable count is up to 109Cfu/mL,
Better than control bacterium lactobacillus plantarum, significant difference (P < 0.05).With the increase of fermentation time, for 24 hours, pH value is from control for fermentation
The 6.27 of fruit juice drop to the 3.89 of 4.08 and lactobacillus plantarum of Leuconostoc mesenteroides, significant difference (P < 0.05)：Two plants
Content of reducing sugar constantly declines in bacterium fermentation longan fruit juice, and endophyte Leuconostoc mesenteroides hypoglycemic ability is better than control bacterium plant
Lactobacillus, significant difference (P < 0.05), the range of decrease is respectively 31.02% and 20.18%.
Lactogenesis acid bacteria fermentation longan fruit juice attribute testing result in table 4
Embodiment 4：Interior lactogenesis acid bacteria fermentation dragon fruit juice attribute testing
It is control bacterium with common fruits and vegetables zymophyte lactobacillus plantarum, to the bright beading of lactic acid bacteria goldbeater's skin raw in the lichee of screening
Bacterium carries out dragon fruit juice fermentation character experimental study, including microorganism, pH value and content of reducing sugar etc., if not connecing bacterium control
Test.
The fresh dragon fruit for selecting maturity high removes pericarp pelletizing after being rinsed with clear water, mashing is to pulp uniformly without block
Shape takes 250g pulp to pour into sterilized triangular flask, 90 DEG C of sterilization 10min, be rapidly cooled to 40 DEG C or so it is spare.By litchi
Branch in raw lactic acid bacteria (Leuconostoc mesenteroides dextranicum), control bacterium lactobacillus plantarum preservation culture be respectively placed in MRS
Activation rejuvenation is carried out in meat soup, cultivates 20h in MRS meat soup (36 DEG C, static fermentation) again after activating rejuvenation.Prepare two groups (often
Organize 3 bottles) fermentation dragon fruit juice, lactic acid bacterial liquid is given birth in the activated lichee of a group of access 2% thereto, another group connects
Enter 2% activated lactobacillus plantarum bacterium solution, after-ripening is cultivated in the refrigerator for be put into afterwards for 24 hours 4 DEG C at 36 DEG C for 24 hours, then samples point
Analyse microorganism, PH value and content of reducing sugar.Not connect the fermentation of bacterium with dragon fruit juice as control.It the results are shown in Table 5.
(1) measurement of lactic acid bacteria total plate count carries out lactic acid bacteria total plate count to fermented juice referring to GB 4789-2010
It counts.
(2) measurement of pH value is directly measured with pH meter.
(3) content of reducing sugar measurement weighs 50g dragon fruit fermented sample, adds 800mL distilled water, boils in boiling water bath
1h, cooled and filtered, by filtrate constant volume into 1L volumetric flask.It is measured using DNS method.Total reducing sugar and content of reducing sugar are with every g fruit
Starching glucose equivalent contained in fermentation liquid indicates, unit is abbreviated as mg/g, and measurement is in triplicate.
The dragon fruit juice sweet mouthfeel of two plants of bacterium fermentation well keeps pitaya-flavor, but compares bacterium lactobacillus plantarum
Fermented juice entirety color is not so good as interior raw lactic acid bacteria Leuconostoc mesenteroides fermented juice.
Raw lactic acid bacteria Leuconostoc mesenteroides can well be grown in Dragonfruit Juice in lichee, and viable count is up to 109Cfu/mL,
Better than control bacterium lactobacillus plantarum, difference is not significant (P < 0.05).With the increase of fermentation time, for 24 hours, pH value is from right for fermentation
The 3.78 of 3.92 and the lactobacillus plantarum for dropping to Leuconostoc mesenteroides according to the 4.36 of fruit juice, significant difference (P < 0.05)：Two
Content of reducing sugar constantly declines in strain bacterium fermentation longan fruit juice, and endophyte Leuconostoc mesenteroides hypoglycemic ability is planted better than control bacterium
Object lactobacillus, significant difference (P < 0.05), the range of decrease is respectively 34.20% and 25.05%.
Lactogenesis acid bacteria fermentation dragon fruit juice attribute testing result in table 5
Claims (2)
1. application of the raw lactic acid bacteria in preparation low-sugar healthy type fermented juice in lichee；The preservation of raw lactic acid bacteria in the lichee
Number be GDMCC No:60353.
2. application as described in claim 1, which is characterized in that the fruit juice is Litchi Juice, longan fruit juice or dragon fruit fruit
Juice.
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