多菌种耦合发酵保鲜阳荷研究  

Study on Effect of Coupling Multi-strains Fermentation on Fresh Preservation of Zingiber striolatum

作　　者：丁城[1] 刘璐[1] 李桀骜 胡勇[1] 

机构地区：[1]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《中国调味品》2017年第8期6-9,共4页China Condiment

摘　　要：实验目的是探究多菌种耦合发酵对阳荷的保鲜作用,实验中探究了发酵时间、发酵温度、接种量和菌种复配比例对阳荷的保鲜作用,通过正交实验得到最佳条件。结果:植物乳杆菌L.P2∶嗜酸乳杆菌为1∶1,发酵时间为48h,接种量为0.6%和发酵温度为30℃。Investigate the effects of coupling multiple strains fermentation on fresh preservation of Zingiber striolatum, the effects of different ratios of strains, different inoculation amount, fermentation temperature and fermentation time are investigated. Through the orthogonal design experiments, the optimized conditions are found. Results： the proper ratio of Lactobacillus plantarum L. P2 and Lactobacillus acidophilus is 1 ： 1, the fermentation time is 48 h, the inoculation amount is 0.6%, and the fermentation temperature is 30℃.

关 键 词：阳荷 嗜酸乳杆菌 植物乳杆菌 耦合发酵 

分 类 号：TS205.5[轻工技术与工程—食品科学]