Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-08-29 DOI:10.1007/s10068-024-01593-1

Fangping Wang, Danshi Zhu, Doudou Wu, Yueyi Zhang, Minhui Yang, Xuehui Cao, He Liu

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Abstract

The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ. Citrobacter and Lactobacillus were the dominant bacterial genera of Hanfu apple juice by natural fermentation, and lactic acid was the most abundant organic acid in FCAJ. Citrobacter showed a continuous increase trend along with fermentation time, while Lactobacillus showed a slight decrease during the later period of fermentation. The contents of total phenolic and flavonoid both showed a trend of rising first and then decreasing in FCAJ during fermentation. Alcohols and esters, the main aromatic volatiles in FCAJ, showed significant increases, especially for ethanol, 3-methyl-1-butanol and ethyl acetate. Citrobacter presented a higher correlation than Lactobacillus with some volatile flavor.

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汉富苹果自然发酵过程中细菌多样性对发酵苹果汁质量的影响

通过 16S rRNA 基因测序分析了发酵浑浊苹果汁（FCAJ）的菌相。在发酵过程中，菌相转变促进了 FCAJ 的质量变化，如碳水化合物、有机酸、总酚、味道和挥发性物质。柠檬酸杆菌和乳酸杆菌是汉富苹果汁自然发酵的优势菌属，乳酸是汉富苹果汁中含量最高的有机酸。柠檬酸杆菌随着发酵时间的延长呈持续上升趋势，而乳酸杆菌在发酵后期略有下降。总酚和类黄酮的含量在 FCAJ 发酵过程中均呈先上升后下降的趋势。酒精和酯类是 FCAJ 中主要的芳香挥发物，其含量显著增加，尤其是乙醇、3-甲基-1-丁醇和乙酸乙酯。柠檬酸杆菌与某些挥发性味道的相关性高于乳酸杆菌。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.