乳酸菌和酵母菌复合发酵芹菜汁制备泡菜母液条件的优化  

Optimizing mother liquid condition for celery pickle preparation based on composite fermentation of lactic acid bacteria and yeast

作　　者：张晓[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2013年第2期204-208,共5页Journal of Hunan Agricultural University(Natural Sciences)

摘　　要：利用乳酸菌和酵母菌复合发酵芹菜汁制备发酵母液,对植物乳杆菌、短乳杆菌和鲁氏酵母3种菌的混合培养条件进行优化,分析碳、氮源种类及比例、培养温度、pH、接种比例及接种量对3种菌在芹菜汁中的生长情况。结果表明,较优培养条件为发酵母液的起始pH 6.5,发酵母液中添加乳糖与酵母膏的质量比5∶1,培养温度30℃,植物乳杆菌、短乳杆菌和鲁氏酵母按三角瓶液态培养的纯菌种体积比2∶2∶1,接种量7%。在此条件下,乳酸菌活菌数可达1.78×108cfu/mL,酵母菌活菌数可达1.22×108cfu/mL。Mother ferment liquid for optimizing mixed cultivation of lactobacillus plantarum, lactobacillus brevis and zygosaccharomyces rouxii was first prepared in employing composite fermentation of lactic acid bacteria and yeast. The effect of various carbon and nitrogen sources, their ratio, temperature, pH, inoculation quantity and rate on the growth of the three bacteria in celery liquid were tested. The results showed that the optimal condition for the three bacteria growth were： original pH was 6.5, the ratio of lactuse to yeast extract was 5 ： 1, the temperature was 30 centigrade, the propotion in volume among lactobacillus plantarum, lactobacillus brevis and yeast was 2 ： 2 ： 1, and 7 percent inoculum dose. In these condition, the number of total lactic acid bacteria and yeast could reach 1.78×10^8 cfu/mL and 1.22×10^8 cfu/mL, respectively.

关 键 词：芹菜泡菜 复合发酵 发酵母液 乳酸菌 酵母菌 

分 类 号：TS205.5[轻工技术与工程—食品科学]