干酪乳杆菌对柑橘汁发酵的工艺研究  

Study of Citrus Juice Fermentation by L.casei

作　　者：高寅[1] 李汴生[1] 林伟锋[1] 陈中[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第8期946-948,934,共4页Modern Food Science and Technology

基　　金：广东省产学研合作项目(2009B090300379)

摘　　要：研究了干酪乳杆菌发酵柑橘汁的发酵过程。接入柑橘汁后的0~10 h内干酪乳杆菌处于迟滞期;第10 h开始发酵进入对数期,并在第52 h结束,发酵终点的活菌数为1.31×109 cfu/mL;发酵液pH值从起点的6.11降至终点的3.69;发酵液最高总酸达到1.48 g/100 mL。进一步研究了干酪乳杆菌营养源的优化,结果表明添加脱脂奶粉和对发酵影响显著,最佳蛋白质添加量为0.5%（w/w）。最后对保藏期间的活菌数稳定性进行研究发现,25℃保藏30 d活菌存活率为21.1%,4℃保藏30 d活菌存活率达到89.3%。The process of citrus juice fermentation with L.casei was studied.The fermentation began with a 10 h lag phase,after that logarithmic phase started and ended at 52 h with 1.31×109cfu/mL viable count of L.casei.The pH value dropped from 6.11 to 3.69 and the total acid reached 1.48 g/100 mL.The formula of nutrient source was optimized.Results showed that the influence of dry skim milk on the fermentation was significant.After 30 d preservation,the survival rate of viable count of L.casei preserved in 25 ℃ and 4 ℃maintained 21.1% and 89.3%,respectively.

关 键 词：干酪乳杆菌 发酵 柑橘汁 存活率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]