杨 姗^1，2，张其圣^1，3，史梅莓³，吕鹏军³，杨博文³，汪冬冬^1，2，伍亚龙^1，2*

（1.四川东坡中国泡菜产业技术研究院，眉山620000；2.四川益动源生物科技有限公司，眉山620000；3.四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：发酵是提高燕麦浆品质的有效方法，但目前缺乏燕麦浆适配性发酵菌株，且未明确发酵燕麦浆的品质特征。该研究以燕麦浆为发酵基质，以嗜热链球菌st195、保加利亚乳杆菌lb31、植物乳杆菌Eden-Star PC06和植物乳杆菌Eden-Star PC108为发酵菌株，分别进行单菌发酵及混菌发酵，考察不同乳酸菌组合发酵对燕麦浆品质的影响，旨在筛选适宜发酵燕麦浆的乳酸菌菌种。研究结果表明，不同乳酸菌表现出不同的发酵性能，植物乳杆菌Eden-Star PC06表现出较好的生长性能与产酸性能。发酵燕麦浆乳酸菌数均增至7lgCFU/mL以上；发酵显著降低了燕麦浆中的还原糖，积累了有机酸和挥发性物质（醇类、酸类、酮类）含量。不同乳酸菌组合发酵对燕麦浆品质影响不同，植物乳杆菌Eden-Star PC06、嗜热链球菌st195和保加利亚乳杆菌lb31混菌发酵的燕麦浆的挥发性成分含量最高，感官评分较高，并且该组的燕麦浆在贮藏过程中后酸化程度较弱，能在一定程度上保持燕麦浆在贮藏过程中的品质稳定性。说明st195＋lb31＋lpPC06是适宜发酵燕麦浆的菌种组合，具有较大的研究开发价值，为进一步开发燕麦饮品发酵剂奠定了基础。

关键词：燕麦浆；嗜热链球菌；保加利亚乳杆菌；植物乳杆菌；发酵特性；品质

中图分类号：TS201.3 文献标识码：A 文章编号：1674-506X（2024）06-0070-0009

Screening of Strains of Lactic Acid Bacteria from Fermented Oat Pulp and Its Quality Analysis

YANG Shan^1，2，ZHANG Qisheng^1，3，SHI Meimei³，LV Pengjun³，YANG Bowen³，WANG Dongdong^1，2，WU Yalong^1，2*

（1.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute，Meishan 620000，China；2.Sichuan Eden Biology Technology Co.，Ltd.，Meishan 620000，China；3.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China）

Abstract：Fermentation is an effective technique for improving the quality of oat pulp. However, there is a lack of fermentation strains adapted for oat pulp, and the quality of fermented oat pulp has not been clarified. In this study, oat pulp was used as the fermentation substrate, Streptococcus thermophilus st195 and Lactobacillus bulgaricus lb31, Lactobacillus plantarum Eden-Star PC06 and Lactobacillus plantarum Eden-Star PC108 were used for single and mixed bacterial fermentation, respectively, to examine the impact of fermentation of various lactic acid bacteria combinations on the quality of oat pulp, aiming to screen the suitable of lactic acid bacteria strains for oat pulp fermentation. The results showed that different lactic acid bacteria exhibit different fermentation performance. Lactobacillus plantarum Eden-Star PC06 demonstrated superior growth and acid production performance. The number of viable bacteria in the fermented oat pulp all increased to over 7 lg CFU/mL. Fermentation significantly reduced the amount of reducing sugars in oat pulp, but it also led to the accumulation of organic acids and volatiles such as alcohol, acid, and ketones. Fermentation with different combinations of lactic acid bacteria had different effects on the quality of oat pulp. The oat pulp fermented with the combination of Lactobacillus plantarum Eden-Star PC06, Streptococcus thermophilus st195, and Lactobacillus bulgaricus lb31 exhibited the highest content of volatile compounds and received a higher sensory score. In addition, the post-acidification of oat pulp fermented by this combination of bacteria was weak during storage, which could maintain the quality stability of fermented oat pulp during storage to a certain extent. It indicates that st195＋lb31＋lpPC06 is a suitable strain combination for fermentation of oatmeal pulp, which has a greater research and development value, and lays a foundation for the further development of oat fermentation agent.

Keywords：oat pulp； Streptococcus thermophilus； Lactobacillus bulgaricus； Lactobacillus plantarum； fermentation

characteristics；quality

doi：10.3969/j.issn.1674-506X.2024.06-010