乳酸菌发酵菊芋汁及其风味的研究  

Studies on Fermentation of Jerusalem artichoke Juice by Beneficial Lactic Acid Bacteria and the Flavor Compounds of Fermented Jerusalem artichoke Juice

作　　者：李信[1] 董英[1] 程新[1,2] 刘崇万[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《食品与发酵工业》2012年第10期96-100,共5页Food and Fermentation Industries

摘　　要：对不同品种和产地的菊芋主要成分进行了测定,并利用乳酸菌对菊芋汁进行发酵,研究了不同乳酸菌在菊芋汁中的生长规律、低温存活性及发酵菊芋汁中主要风味物质。结果表明,4种乳酸菌在菊芋汁中均生长良好,最高活菌数可达到109CFU/mL;菊芋汁经乳酸菌发酵后具有良好风味,其风味的差异与发酵菌种有关;发酵菊芋汁中乳酸菌在4℃低温贮藏过程中具有较好的低温存活性,4周后活菌数保持在108CFU/mL。菊芋汁适用于开发成新的功能性乳酸菌饮料。Jerusalem artichoke possesses abundant inulin, high content of potassium and low content of sodium. The main nutritional compositions of Jerusalem artichoke from diverse varieties and regions were analyzed. The main purpose of this study was to investigate the growth of four lactic acid bacteria （Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus brevis） on Jerusalem artichoke juice and the production of flavor com- pounds in these bacteria. Growth rule, low-temperature survivability of lactic acid bacteria in Jerusalem artichoke and the major flavor compounds of fermented Jerusalem artichoke juice were considered in this study. In this research it was found that four lactic cultures grew well on the Jerusalem artichoke juice, and the viable cell counts of lactic acid bacteria reached 10^9CFU/mL. Jerusalem artichoke juice that was fermented by beneficial lactic acid bacteria had a good flavor, the main flavor compounds were diverse due to the different species of lactic acid bacteria. Although the lactic cultures of fermented Jerusalem artichoke juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria still remained at 10^8CFU/mL after 4 weeks of refrigeration at 4℃. The results of this study showed that Jerusalem artichoke juice was a potential substrate to be used for healthy beverage.

关 键 词：菊芋 乳酸菌 发酵 风味 饮料 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]