益生菌发酵桦树汁的工艺优化及其代谢组分析

张智, 刘彬, 孙兴媛, 等

doi:10.12141/j.issn.1000-565X.250475

华南理工大学学报(自然科学版) >

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DOI: https://doi.org/10.12141/j.issn.1000-565X.250475

食品科学与技术

益生菌发酵桦树汁的工艺优化及其代谢组分析

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1.东北林业大学生命科学学院，黑龙江哈尔滨 150040；

2.东北林业大学林学院，黑龙江哈尔滨150040；

3.黑龙江东方学院，黑龙江哈尔滨 150066

网络出版日期: 2026-03-30

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Process Optimization of Probiotic Fermentation of Birch Juice and Its Metabolome Analysis

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1. College of Life Sciences, Northeast Forestry University, Harbin 150040, Heilongjiang, China

2. College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China;

3. Heilongjiang East University, Harbin 150066, Heilongjiang, China

Online published: 2026-03-30

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摘要

以桦树汁为底物，接种副干酪乳杆菌LC37（Lactobacillus paracasei LC37）发酵制备发酵液，以DPPH自由基清除率为核心指标，经单因素试验结合响应面法优化发酵工艺，并采用液相色谱-质谱联用（LC-MS）技术分析发酵前后非靶向代谢组，通过正交偏最小二乘-判别分析（OPLS-DA）模型筛选关键差异代谢物（VIP≥1且P＜0.05），开展KEGG通路富集分析。结果显示，最优发酵工艺为发酵温度37 ℃、发酵时间41.5 h、初始pH 7.00、接种量1.3 %（v/v），此时DPPH自由基清除率达22.91 %，较未发酵样品（4.86 %）提升4.7倍；发酵前后共鉴定505种关键差异代谢物（317种上调、188种下调），KEGG分析表明戊糖磷酸途径中D-果糖-6-磷酸显著富集，可通过补充6碳底物、激活氧化阶段，提高NADPH与5-磷酸核糖生成，为发酵液抗氧化能力提升提供代谢基础。

关键词： 发酵; 副干酪乳杆菌; 桦树汁; 工艺优化; 代谢分析

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张智, 刘彬, 孙兴媛, 等 . 益生菌发酵桦树汁的工艺优化及其代谢组分析[J]. 华南理工大学学报(自然科学版), 0 : 1 . DOI: 10.12141/j.issn.1000-565X.250475

Abstract

Using birch sap as the substrate, fermented broth was prepared by inoculating Lactobacillus paracasei LC37. With DPPH free radical scavenging rate as the core index, the fermentation process was optimized via single-factor experiments combined with response surface methodology. Liquid chromatography-mass spectrometry LC-MS) was employed for untargeted metabolomic analysis of samples before and after fermentation. Key differential metabolites (VIP≥1 and P＜0.05) were screened using the orthogonal partial least squares-discriminant analysis(OPLS-DA) model, followed by KEGG pathway enrichment analysis. Results showed that the optimal fermentation conditions were temperature 37 ℃, time 39 h, initial pH 7.00, and inoculum size 1.3 % (v/v). Under these conditions, the DPPH free radical scavenging rate reached 22.91 %, which was 4.7 times higher than that of the unfermented sample (4.86 %). A total of 505 key differential metabolites were identified before and after fermentation (317 upregulated and 188 downregulated).KEGG analysis indicated significant enrichment of D-fructose-6-phosphate in the pentose phosphate pathway. This metabolite can supplement 6-carbon substrates, activate the oxidative phase, and increase the production of NADPH and ribose-5-phosphate, providing a metabolic basis for the enhanced antioxidant capacity of the fermented broth.

Key words：

fermentation

; ; Lactobacillus paracasei; birch sap; process optimization; metabolomic analysis

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