数字农科院2.0

Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage

文献类型： 外文期刊

作者： Zhou, Yingjun;Chao, Yinying;Huang, Chengzi;Li, Xiaochun;Yi, Zhuhu;Zhu, Zuohua;Yan, Li;Ding, Yu;Peng, Yuande;Xie, Chunliang

作者机构：

关键词： rose beverages;co-fermentation;quality characteristics;volatile compounds;biomarkers

期刊名称： FOODS

ISSN：

年卷期： 2025 年 14 卷 11 期

页码：

收录情况： SCIE（2025版）

摘要： This study investigates the impact of using Lactiplantibacillus plantarum and Saccharomyces cerevisiae, either individually or in co-culture, on the fermentation of rose beverage. We comprehensively analyzed the resulting changes in quality characteristics and volatile compound profiles. Fermentation significantly altered the physicochemical properties, appearance, color, and free amino acid/organic acid content. Both microbial strains significantly increased total polyphenols and flavonoid content, with co-fermentation exhibiting a more pronounced effect compared to single-strain fermentations. Furthermore, the volatile compounds in rose beverages fermented with different microorganisms were characterized by an electronic nose (E-nose) and headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). E-nose analysis demonstrated distinct volatile profiles distinguishing the four fermentation samples. HS-SPME/GC-MS identified a total of 245 volatile compounds, among which alcohols constituted the most abundant class. Integrating GC-MS data with odor activity value (OAV >= 1) analysis pinpointed 34 key aroma compounds. Partial least-squares discriminant analysis (PLS-DA) based on variable importance in projection (VIP) identified eight key volatile markers: eugenol, phenylethyl alcohol, (E)-3,7-dimethyl-2,6-octadienoic acid, methyleugenol, ethyl octanoate, citronellol, D-citronellol, and 2,4-bis(1,1-dimethylethyl)phenol. These findings provide valuable insights into the microbial influence on rose beverage quality and offer a theoretical basis for optimizing industrial fermentation processes.

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