通过了解不同菌种发酵对苹果酵素抗氧化性和品质的影响，为促进高品质苹果酵素的开发提供调控策略。以费比恩塞伯林德纳氏酵母(Cf)、酿酒酵母(Sc)、Cf+Sc、戊糖乳植物杆菌(Lp)、肠膜明串珠菌(Lm)、Lp+Lm和Cf+Sc+Lp+Lm为发酵菌种制备苹果酵素，探究苹果酵素不同菌种发酵过程中1,1-二苯基-2-三硝基苯肼(DPPH)、超氧阴离子(O₂·-)、羟基(·OH)和2, 2'-联氮-双-3-乙基-苯并噻唑-6-磺酸(ABTS)自由基清除能力的动态变化，并对其品质进行检测分析和检验判定。结果表明，Cf、Sc发酵液的DPPH、O₂·-、·OH、ABTS自由基清除能力在发酵 0 d时达最高；Lp、Lm发酵液在发酵20 d时达最高；Cf+Sc、Lp+Lm发酵液则在发酵结束时(30 d)达到峰值，高于其他处理；Cf+Sc+Lp+Lm在整个发酵过程中DPPH、O₂·-、·OH、ABTS自由基清除能力均保持在较高水平，在发酵结束时，分别为79.88%、73.39%、78.21%、72.73%，且可溶性固形物、总酸、还原力、超氧化物歧化酶(SOD)活性和感官评价显著高于其他处理(P ＜ 0.05)，pH显著低于其他处理。依据QB / T 5323—2018 《植物酵素》标准检验，Cf+Sc+Lp+Lm发酵苹果酵素的各项指标均符合标准的要求。

Understanding the effects of fermentation by different microbial strains on the antioxidant activity and quality of apple ferments provides regulatory strategies for the development of high-quality apple ferment products. Apple ferments were prepared using Cyberlindnera fabianii(Cf), Saccharomyces cerevisiae(Sc), Cf+Sc, Lactiplantibacillus pentosus(Lp), Leuconostoc mesenteroides(Lm), Lp+Lm, and Cf+Sc+Lp+Lm as fermenting strains. The dynamic changes in free radical scavenging capacity during fermentation, specifically DPPH (1,1-diphenyl-2-picrylhydrazyl), O₂·- (superoxide anion), ·OH (hydroxyl radical), and ABTS (2, 2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), were analyzed, and quality parameters were evaluated and assessed. Results showed that DPPH, O₂·-, ·OH, and ABTS scavenging abilities of Cf and Sc fermentation broths peaked on day 0; Lp and Lm broths peaked on day 20; Cf+Sc and Lp+Lm peaked at the end of fermentation(day 30), with values higher than other treatments. The Cf+Sc+Lp+Lm treatment maintained high scavenging capacities throughout fermentation and reached 79.88%, 73.39%, 78.21%, and 72.73%, respectively, at the end. This treatment also exhibited significantly higher levels of soluble solids, total acid, reducing power, superoxide dismutase(SOD) activity, and sensory evaluation scores(P < 0.05), with significantly lower pH compared to other treatments. According to the QB/T 5323 — 2018 standard for plant enzyme, all indicators of the Cf+Sc+Lp+Lm fermented apple ferments met the required specifications.

TS255.4

国家苹果产业技术体系(CARS-27-2025)；甘肃省农业农村厅科技项目(GNKJ-2024-42)；甘肃省农业科学院科研结余资金项目(2024JGS05)。