牡蛎萝卜汁的乳酸菌发酵研究  

Fermentation of the mixture of oyster enzymatic hydrolysate and radish juice by lactic acid bacteria

作　　者：徐莹[1] 刘文磊[1] 姜凯元[1] 段帅帅[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国酿造》2010年第5期85-88,共4页China Brewing

摘　　要：从泡菜中筛选出一株乳酸菌并初步鉴定为Lactobacillus sp。以Lactobacillus sp.21做为菌种,选择蔬菜汁为种子扩大培养基并对其培养条件进行了优化,最适条件为萝卜汁∶豆芽汁为1∶5,温度35℃和初始pH 7.0。以牡蛎酶解液和萝卜汁为发酵基质,接种经种子扩大培养基扩大培养的Lactobacillussp.21进行密闭发酵。通过正交试验优化获得最适条件为发酵温度28℃,接种量5%,发酵时间16h。验证试验表明,该条件下获得乳酸菌发酵液口味较好,活菌数达到9.5×108个/mL。通过乳酸菌发酵,巧妙地整合了牡蛎、萝卜、活性乳酸菌的特性,制备风味独特的乳酸菌发酵液,为牡蛎和萝卜等高值利用提供参考。A strain of lactic acid bacteria was screened from kimchi and identified as Lactobacillus sp.. The vegetable juice was fermented by the Lac- tobacillus sp. and the fermentation conditions were optimized as follows： the ratio of carrot juice to bean sprout juice 1：5, temperature 35℃ and initial pH 7.0. Using oyster enzymatic hydrolysate and radish juice as fermentation substrates, Lactobacillus sp. 21 was inoculated and fermented anaerobi- cally. The optimal fermentation conditions were obtained by the orthogonal experiment as follows： temperature 28℃, inoculation 5% and fermenta- tion time 16 h. Under these conditions, the number of viable cell reached 9.5×10^8/ml. The results can provide a new method of using oyster and radish with high value.

关 键 词：乳酸菌:发酵 牡蛎 萝卜汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]