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首页> 外文期刊>Food microbiology >Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing
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Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

机译：菠萝（Ananas comosus L. Merr。）的酵母和乳酸菌微生物群的分类结构以及使用最小限度的自发发酵剂

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Pichia guilliermondii was the only identified yeast in pineapple fruits. Lactobacillus plantarum and Lactobacillus rossiae were the main identified species of lactic acid bacteria. Typing of lactic acid bacteria differentiated isolates depending on the layers. L. plantarum 10R12 and L. rossiae 2MR10 were selected within the lactic acid bacteria isolates based on the kinetics of growth and acidification. Five technological options, including minimal processing, were considered for pineapple: heating at 72 ℃ for 15 s (HP); spontaneous fermentation without (FP) or followed by heating (FHP), and fermentation by selected autochthonous L. plantarum 10R12 and L. rossiae 2MR10 without (SP) or preceded by heating (HSP). After 30 days of storage at 4 ℃, HSP and SP had a number of lactic acid bacteria 1000 to 1,000,000 times higher than the other processed pineapples. The number of yeasts was the lowest in HSP and SP. The Community Level Catabolic Profiles of processed pineapples indirectly confirmed the capacity of autochthonous starters to dominate during fermentation. HSP and SP also showed the highest antioxi-dant activity and firmness, the better preservation of the natural colours and were preferred for odour and overall acceptability.
机译：瓜氏毕赤酵母是菠萝果实中唯一鉴定出的酵母。植物乳杆菌和蔷薇乳杆菌是乳酸菌的主要鉴定物种。乳酸菌的分型取决于层的不同。基于生长和酸化的动力学，在乳酸菌分离物中选择了植物乳杆菌10R12和玫瑰蔷薇2MR10。菠萝考虑了五种技术选择，包括最少的加工：在72℃加热15 s（HP）；在72℃加热15 s（HP）。在没有（FP）的情况下进行自发发酵，或者在加热（FHP）之后进行自发发酵，并通过选择的无（SP）或在加热（HSP）之前进行的自生植物乳杆菌10R12和玫瑰蔷薇2MR10进行发酵。在4℃下储存30天后，HSP和SP的乳酸菌数量是其他加工过的菠萝的1000至1,000,000倍。在HSP和SP中，酵母的数量最低。加工菠萝的社区水平分解代谢谱间接证实了发酵过程中自发发酵剂占主导地位的能力。 HSP和SP还显示出最高的抗氧化剂活性和紧实度，更好地保留了自然色彩，并且因气味和总体可接受性而被首选。

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