雪莲果汁的乳酸菌发酵特性的研究  

Fermentation characteristics of lactic acid bacteria in yacon juice

作　　者：陈华丽 吴继军[2] 邹波[2] 刘忠义[1] 徐玉娟[2] 肖更生[2] 余元善[2] CHEN Hua-li;WU Ji-jun;ZOU Bo;LIU Zhong-yi;XU Yu-juan;XIAO Geng-sheng;YU Yuan-shan(College of Chemical Engineering,Xiangtan University,Xiangtan 411105;Sericulture&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610)

机构地区：[1]湘潭大学化工学院,湘潭411105 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《食品科技》2018年第11期104-110,共7页Food Science and Technology

基　　金：广东省省级科技计划项目(2017B020207005);广东省自然科学基金团队项目(2015A030312001);广州市科技计划项目产学研协同创新重大专项(201704020037)

摘　　要：以鲜榨并经灭菌的雪莲果汁为原料,分别接入4种不同的乳酸菌(干酪乳杆菌、植物乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌)进行发酵,比较发酵过程中乳酸菌活菌数、pH、可滴定酸、可溶性固形物、黏度、多糖、糖组分、褐变以及感官等变化。结果表明,4种乳酸菌均能在雪莲果汁中很好地生长,发酵36 h,活菌数达到8.0 lg cfu/mL以上;其中鼠李糖乳杆菌在发酵48 h的活菌数达到了8.4 lg cfu/mL,且产酸量略高于其他3种菌,pH较其他3种菌降得更低;发酵过程中葡萄糖含量明显下降,果糖、蔗糖和低聚糖没有明显的变化,多糖含量和黏度总体下降。此外,在感官评价方面,鼠李糖乳杆菌也优于其他乳酸菌种。综上所述,雪莲果汁以鼠李糖乳杆菌发酵为宜。The fresh-squeezed yacon juice was sterilized and were fermented with four kinds of lactic acid bacteria(Lactobacillus casei,Lactobacillus plantarum,Lactobacillus rhamnosus and Lactobacilllus acidophilus).The changes in surviving bacteria number,pH,titratable acidity,total soluble solid,viscosity, polysaccharide,sugar composition,browning and sensory were compared.The results showed that four lactic acid bacterias grewwell.The counts of colonies reached more than8.0lg cfu/mL after36 h.Specially,the number of Lactobacillus rhamnosus reached8.4Ig cfu/mL after48h,and the acid production was slightly higher than the other three kinds of bacterias,and the pH value was lower than the other three kinds of bacteria.The content of glucose decreased notably,while no significant changes were observed in fructose,sucrose and oligosaccharide.The content of polysaccharide and viscosity were declined during the fermentation.In addition,Lactobacillus rhamnosus was also better than other lactic acid bacteria in sensory evaluation.Collectively,the Lactobacillus rhamnosus was suitable for yacon juice fermentation.

关 键 词：雪莲果汁 乳酸菌 发酵 鼠李糖乳杆菌 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]