植物乳杆菌发酵酸化水煮笋漂洗液的研究  

Bioacidifition of rinse water of boiled bamboo shoots by lactobacillus plantarum

作　　者：陶玉贵[1] 凤权[1] 汤斌[1] 项驷文[1] 潘军[1] 陶先刚[2] 

机构地区：[1]安徽工程科技学院生化工程系,安徽芜湖241000 [2]中国科技大学化学系,安徽合肥230026

出　　处：《安徽工程科技学院学报（自然科学版）》2004年第2期24-27,共4页Journal of Anhui University of Technology and Science

基　　金：安徽省教育厅自然科学基金资助项目(2003kj035)

摘　　要：利用从水煮笋漂洗液中分离的一株植物乳杆菌对水煮笋漂洗液进行发酵酸化处理,试验探讨了补充碳源和氮源对植物乳杆菌生酸的影响.经正交试验结果表明,于20℃温度条件下对水煮笋漂洗液接种酸化的适宜条件为:m(竹笋)∶m(水)=1∶1.5,w(植物水解蛋白)=0.1%,w(蔗糖)=2%,w(接种量)=2%.酸化18h,漂洗液pH降至4.18,比自然发酵酸化大大缩短时间.The rinse water of boiled bamboo shoots was acidified by Lactobacillus plantarum. The kind of Lactobacillus plantarum was separated from rinse water of boiled bamboo shoots. Effect of different carbon and nitrogen materials on acid content of rinse water of boiled bamboo shoots was studied. The optimal conditions of culture were as follows: bamboo shoots ∶ water=1 ∶ 1.5, w(plant protein hydrolysate)=0.1%, w(sucrose)=2%, inoculatian size 2%, culture temperature 20 ℃ for 18 h. The value of pH of rinse water of boiled bamboo shoots decreased from 6.10 to 4.18. Rinse water of boiled bamboo shoots acidified by Lactobacillus plantarum meets the standard of canned boiled bamboo shoots in production test.

关 键 词：植物乳杆菌 生物酸化 水煮笋罐头 漂洗液 发酵酸化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]