直投式发酵辣椒复合菌剂的制备  

Preparation of complex microbial inoculants of fermented chilli's Direct Vat Set (DVS)

作　　者：沈畅萱 王修俊[1,2] 朱隆绘[1,2] 黄珊[1,2] 刘佳慧[1,2] 尹爽[1,2] 田多[1,2] 

机构地区：[1]贵州大学发酵工程与生物制药省级重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与机械》2017年第6期201-206,共6页Food and Machinery

基　　金：贵州省农业攻关项目(编号:黔科合NY字[2012]3018号);贵州省农业攻关项目(编号:黔科合NY字[2015]3025-1号)

摘　　要：为开发发酵辣椒复合菌剂,提高发酵辣椒工业生产效率,对从自然发酵辣椒中筛选鉴定出的菌株进行产酸能力、耐酸性、耐盐性和安全性等发酵能力测定,选择出发酵菌剂的备选菌株为植物乳杆菌、乳酸乳球菌和枯草芽孢杆菌。通过接种配比试验和对发酵条件的优化,得出复合菌剂的最佳配方:菌液(枯草芽孢杆菌乳酸乳球菌植物乳杆菌)体积比为141,接种量6%,发酵时间66h,盐浓度4%。该条件下得出的发酵辣椒产酸量为0.77%;感官评定分数17.525。For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry,the ability of produce acid,acid fastness,salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined.And Lactobacillus plantarum,Lactococcus lactis,Bacillus subtilis were chosen to be alternatives for complex microbial inoculants.The best formula,obtained by experiment of inoculating ratios and majorization of ferment＇s condition,were：the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=1：4：1,the quantity of inoculation 6%,the time of fermentation 66 h,the concentration of salt 4%.It was showed that the inoculating ratio had significant influence on the production of acid content of complex microbial inoculants among the four factors.Under this condition,the fermented chilli＇s yield of acid was0.77%,and sensory evaluation score was 17.525.

关 键 词：发酵辣椒 直投式 复合菌剂 发酵能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]