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中文摘要: 植物乳杆菌、副干酪乳杆菌和融合魏斯氏菌是麝香猫肠道存在的乳酸菌菌种，有通过发酵改善咖啡风味的潜力。该研究旨在评价这3 株乳酸菌发酵绿咖啡豆对烘焙后咖啡风味的影响并鉴定咖啡的风味物质。分别用植物乳杆菌（QS029）、副干酪乳杆菌（FN037）和融合魏斯氏菌（FN015）发酵绿咖啡豆24 h（37 ℃）。杯测结果显示，QS029（P<0.05）和FN015（P<0.01）发酵咖啡豆的甜度和醇厚度都显著提高；气相色谱‐质谱联用和液相色谱‐质谱联用检测显示，QS029 发酵产生的典型风味物质为2，6‐二甲基吡嗪、苯乙醛、2，6‐二乙基吡嗪，FN015 产生的典型风味物质为1‐苯乙醇、乙酸、2‐异戊基‐6‐甲基吡嗪。
Abstract:Lactiplantibacillus plantarum，Lacticaseibacillus paracasei，and Weissella confusa are lactic acid bac‐teria species found in the intestines of Luwak，which have the potential to improve coffee flavor through fermen‐tation.The aim of this study was to evaluate the impact of these three strains of lactic acid bacteria on the flavor of roasted coffee beans and to identify the flavor compounds in coffee. Green coffee beans were fermented for 24 hours（37 ℃）using L. plantarum QS029，L. paracasei FN037，and W. confusa FN015，respectively. The cup test results showed that both QS029（P<0.05）and FN015（P<0.01）significantly increased the sweetness and body of the fermented coffee.Gas chromatography‐mass spectrometry（GC‐MS）and liquid chromatography‐mass spectrometry（LC‐MS）analysis revealed that the typical flavor compounds produced by QS029 fermenta‐tion were 2，6‐dimethylpyrazine，phenylacetaldehyde，and 2，6‐diethylpyrazine，while those produced by FN015 included 1‐phenylethanol，acetic acid，and 2‐isoamyl‐6‐methylpyrazine.
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