| Our study aimed at screening a Lactobacillus helveticus strain with well production characteristic,probiotic properties and ACE inhibitory rate applied to active lactic acid bacteria beverages.In this study,194 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were screened by acid production rate,the resistance of the strain to simulated gastrointestinal juice and bile salt.L.helveticus IMAU30040 and IMAU40086,with high acid production rate and excellent probiotic properties were selected to make active lactic acid bacteria beverages and evaluated the storage stability.Use commercia]stater Lactobacillus paracasei Lc-01 as control.During the 28d storage time,the pH value of active lactic acid bacteria beverages fermented by L.helveticus IMAU30040 and IMAU40086 have no significant change.The ACE inhibition rate of beverages fermented by L.helveticus were significantly higher than the control group.The ACE inhibitory peptides Val-Pro-Pro(VPP)and Ile-Pro-Pro(IPP)content of beverage fermented by L.helveticus IMAU30040 were significantly higher than the other two groups.The results of sensory evaluation suggested that the tasted,relish,aroma and condition of the beverages fermented by L.helveticus have no significant difference with the control group.Through the correlation analysis of sensory evaluation and volatile flavor compounds,found that 2-undecanone,2-nonanol,2-undecanol,undecanal and 2-heptanone have a major effect on the sensory evaluation.And using metabolomics technology identified some significantly different metabolites,such as homoserine,isoleucine,Val-Leu and Pro-Pro.The results of this study indicated that L.helveticus IMAU30040 has potential as stater of active lactic acid bacteria beverage. |
