双歧番茄醋的实验研究  

Experimental study on producing tomato vinegar by Bifidobacterium

作　　者：王春耀[1] 张德纯[1] 张名均[1] 李金玲[1] 刘明方[1] 

机构地区：[1]重庆医科大学分子医学与肿瘤研究中心病原生物学教研室,重庆400016

出　　处：《中国微生态学杂志》2011年第7期619-622,共4页Chinese Journal of Microecology

摘　　要：目的以番茄为主要原料,对双歧杆菌和醋酸杆菌共同发酵研制双歧番茄醋的工艺进行研究。方法通过正交试验筛选最适工艺。结果双歧番茄醋的最终醋酸度为27 g/L,含双歧杆菌总菌为1.9×1011CFU/mL,5 d内双歧杆菌活菌为5.5×107CFU/mL。双歧番茄醋棕黄色,光泽度好,有成熟番茄香味,入口酸甜适中。结论双歧杆菌与醋酸杆菌在可以番茄汁中共生,此方法制备双歧番茄醋可行。Objective To use tomato as main material,and study the fermentation process of tomato vinegar by Bifidobacterium and Acetobacter pasteurianus.Method The optimal process was selected by Orthogonal test.Result The final acidlty of Bifidobacterium vinegar was 27 g/L;The total count of Bifidobacterium was 1.9×1011CFU/mL;Viable count of Bifidobacterium was 5.5×107 CFU/mL in five days.The product had a brown color and good gloss,with smell of ripe tomato and moderate taste.Conclusion Bifidobacterium and Acetobacter pasteurianus can survive together in tomato juice and it is feasible to use them to produce Bifidobacterium tomato vinegar.

关 键 词：番茄醋 双歧杆菌 正交试验 

分 类 号：R378.91[医药卫生—病原生物学]