以感官评价与活菌数为检测指标，筛选出具有一定耐酸、耐胆盐能力且适宜发酵红心猕猴桃的乳酸菌。通过单因素与正交实验，确定红心猕猴桃发酵液的发酵工艺条件并通过GC-MS对发酵前后的红心猕猴桃发酵液进行风味物质分析。结果表明：筛选所得的植物乳杆菌11与154号菌按照3%的接菌量，菌株比例为1:1，加糖量为6%，料水比为2:1，发酵时间为22 h，此条件下感官评价分93.34分，酸度为97.47 °T、pH值分别为4.14、活菌数分别为2.21×109 CFU/mL。发酵前后挥发性物质种类显著升高，由70种丰富成107种，其中酯类与酸类变化尤为大，由原来的酯类11种、酸类4种增加为18种和17种。综合以上指标，该工艺条件下的猕猴桃发酵液活菌数高，风味物质丰富，酸甜可口。

The sensory evaluation outcome and the number of viable bacteria were used as the indicators for screening lactic acid bacteria with certain acid and bile tolerance and suitability for fermenting red kiwifruit. Through single factor and orthogonal experiments, the fermentation process conditions for red kiwifruit fermentation broth were determined and its flavor substances before and after fermentation were analyzed by GC-MS. The results showed that under the conditions of the selected Lactobacillus plantarum 11 and 154 strains inoculated at 3% and a ratio of 1:1, sugar added at 6%, material-to-water ratio of 2:1, and fermentation time of 22 h, the sensory evaluation score was 93.34, with the acidity being 97.47 °T, pH being 4.14 and the number of viable bacteria being 2.21×109 CFU/mL. The types of volatile substances increased significantly after fermentation (from 70 types before fermentation to 107 types after fermentation), among which, esters and acids changed greatly (from the original 11 types of esters and 4 types of acids to 18 types and 17 types, respectively). Based on the above indicators, the kiwifruit fermentation broth under the process conditions had a large number of viable cells, was rich in flavor substances, and tasted delicious.

国家自然科学基金项目（31701627）；江苏省高等学校自然科学研究重大项目（19KJA140004）；江苏省高等学校自然科学研究面上项目（17KJB550009）