特异菌株乳酸菌发酵猕猴桃汁：从风味优化到体外肠道菌群调节
Strain-Specific Lactic Acid Bacteria Fermentation of Kiwifruit Juice: From Flavor Optimization to In Vitro Gut Microbiota Modulation.
摘要(中文译文)
猕猴桃的深加工仍是一项紧迫挑战。本研究评估了七株乳酸菌（LAB）对猕猴桃汁整体品质的影响。所有菌株均表现出旺盛的生长能力，乳酸菌发酵显著改善了果汁的风味特征，其中M29组最能保留猕猴桃的特征香气。感官分析进一步表明，M29和LB22尤其增强了果香感官特征。体外粪便发酵实验证明，发酵猕猴桃汁提高了有益菌属（如 和 ）的相对丰度，同时显著降低了潜在致病菌（包括 ）。此外，短链脂肪酸，尤其是丙酸和丁酸，显著增加。功能预测分析进一步提示碳水化合物和氨基酸代谢发生了改变。总体而言，本研究为益生菌发酵在改善猕猴桃汁风味和肠道菌群方面的双重调控作用提供了理论依据。
Abstract
The deep processing of kiwifruit remains an urgent challenge. In this work, we evaluated the effects of seven lactic acid bacteria (LAB) strains on the overall quality of the kiwifruit juice. All strains exhibited robust growth, and LAB fermentation markedly improved the flavor profile of the juice, with the M29 group best preserving the characteristic kiwi fruit aroma. Sensory analysis further revealed that M29 and LB22 particularly enhanced the fruity sensory notes. In vitro fecal fermentation demonstrated that fermented kiwifruit juice increased the relative abundance of beneficial genera (e.g., and ) while significantly reducing potential pathogens including . Additionally, short-chain fatty acids, especially propionate and butyrate, increased significantly. Functional prediction analysis further suggested shifts in the carbohydrate and amino acid metabolism. Overall, this work provides theoretical evidence for the dual regulatory role of probiotic fermentation in improving both the flavor and the gut microbiota of kiwifruit juice.
如何引用
AMA
Heng Liu, Dan Wang, Lei Zhang, Xinyue Lian, Zhihao Li, Kexi Ma, et al. Strain-Specific Lactic Acid Bacteria Fermentation of Kiwifruit Juice: From Flavor Optimization to In Vitro Gut Microbiota Modulation.. Journal of agricultural and food chemistry. 2026; doi:10.1021/acs.jafc.6c00399.
APA
Heng Liu, Dan Wang, Lei Zhang, Xinyue Lian, Zhihao Li, Kexi Ma, et al (2026). Strain-Specific Lactic Acid Bacteria Fermentation of Kiwifruit Juice: From Flavor Optimization to In Vitro Gut Microbiota Modulation.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c00399
GB/T 7714
Heng Liu, Dan Wang, Lei Zhang, Xinyue Lian, Zhihao Li, Kexi Ma, et al. Strain-Specific Lactic Acid Bacteria Fermentation of Kiwifruit Juice: From Flavor Optimization to In Vitro Gut Microbiota Modulation.[J]. Journal of agricultural and food chemistry, 2026 doi:10.1021/acs.jafc.6c00399.
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