Abstract:
Objective Lactobacillus plantarum capable of generating lemon grass aroma in fermented beverage was studied.
Methods Strains of L. plantarum in Cymbopogon citratus Stapf silage were isolated and identified by molecular biological methods. Tolerance to acid and absence of hemolytic activity of the isolate were determined prior to inoculation into lemon grass juice for a secondary fermentation. In the fermentation broth, growth of the isolated strain was monitored by dilution plate count method, changes in pH measured, and aromatics generated determined by GC-MS.
Results The L. plantarum strain was identified to be PX755648 in GenBank. It was strongly acid resistant with no hemolytic activity and thrived in lemon grass juice maintaining a viable count beyond 1×109 CFU·mL−1 after 96 h. Hence, it appeared to be a potential probiotic added to food supplements. Introduction of PX755648 altered the aromatic composition in the fermentation broth. The contents of R-citronellol, isogeraniol, geraniol, and citral were reduced, while those of citral precursor methylheptenone and active linalool became more abundant.
Conclusion An acid-resistant, non-hemolytic strain of L. plantarum capable of boosting lemon grass aroma in fermenting C. citratus juice was identified. Since its addition could elevate the linalool content and enrich the aromatic quality, applying it as a probiotic in the health promoting beverage seemed a plausible approach.
下载: