苹果块固定化乳酸菌的发酵特性及冻干剂制备  

Fermentation characteristics and preparation of freeze-dried starter of Lactobacillus spp. immobilized by apple pieces

作　　者：陈涛[1,2] 马映昆 陈福生[1,2] 

机构地区：[1]环境食品学教育部重点实验室,湖北武汉430070 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品与发酵工业》2017年第5期115-122,共8页Food and Fermentation Industries

基　　金：科技部国际科技合作与交流专项(2014DFG32380);武汉市国际科技合作计划(2015030809020368);华中农业大学自主科技创新基金项目(2662014PY034)

摘　　要：利用苹果块作为载体包埋乳酸菌L4-4、L6-2用于豆乳发酵和冻干发酵剂的制备。与游离细胞发酵相比,固定化细胞发酵豆乳中具有奶香和果香的风味物质含量较高;连续发酵实验中固定化细胞比游离细胞更稳定;固定化细胞冻干以后的存活率达到78%以上,高于游离细胞,且复苏效率没有明显下降。Apple pieces were used as a carrier to embed Lactobacillus L4-4 and L6-2 for soymilk fermentation and preparation of freeze-dried starter. Contents of flavor components with milk incense and fruitiness in the fermented soymilk from immobilized cells fermentation was more than that from free cells fermentation. In the continuous fermen- tation process, immobilized cells showed higher stable fermentation ability compared with free cells. The survival rate of immobilized cells after freeze drying was higher than that of free cells and reached over 78% , while its recovery ef- ficiency didnt obviously decline.

关 键 词：苹果 固定化 乳酸菌 发酵特性 冻干剂 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]