不同乳酸菌在毛酸浆发酵中的特性研究  

Characteristics of different lactic acid bacteria in Physalis pubescens fermentation

作　　者：朱丹[1] 朱立斌 苗欣月 颜飞翔 牛广财[2,3] 魏文毅 贾建[2,3] ZHU Dan;ZHU Libin;MIAO Xinyue;YAN Feixiang;NIU Guangcai;WEI Wenyi;JIA Jian(College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [3]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《中国酿造》2020年第5期141-146,共6页China Brewing

基　　金：黑龙江省大庆市科技计划项目(zd-2019-42);黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH201904)。

摘　　要：为比较嗜热链球菌(Lactobacillus plantarum)(L1)、保加利亚乳杆菌(Lactobacillus bulgaricus)(L2)、瑞士乳杆菌(Lactobacillus helveticus)(L3)、植物乳杆菌(Lactobacillus plantarum)(L4)、短乳杆菌(Lactobacillus brevis)(L5)和干酪乳杆菌(Lacbobacillus casei)(L6)在毛酸浆发酵中的特性,研究发酵过程中总酸含量、活菌数和色泽的变化。结果表明,发酵过程中,6种乳酸菌活菌数均能维持在8.0 lg(CFU/m L)以上,生长良好,其中乳酸菌L4、L5和L6在毛酸浆中产酸能力较好,最高总酸含量分别为11.85 g/L、10.95 g/L、10.45 g/L,并均能很好地保持发酵液本身的颜色,色差值均<54.51;当乳酸菌L4、L5和L6按不同接种比例复合发酵毛酸浆果汁时,各处理间活菌数和发酵液颜色变化基本一致,当乳酸菌L4∶L6为3∶2(V/V)进行复合发酵时,最终所得毛酸浆发酵液的总酸含量(17.91 g/L)最高。In order to compare the characteristics of 6 different lactic acid bacteria including Streptococcus thermophilus(L1),Lactobacillus bulgaricus(L2),Lactobacillus helveticus(L3),Lactobacillus plantarum(L4),Lactobacillus brevis(L5)and Lactobacillus casei(L6)in the fermentation of Physalis pubescens L.juice,the changes of total acid,viable count and color were studied during the fermentation.The results showed that all the 6 kinds of lactic acid bacteria could grow well in P.pubescens L.juice,which the viable count could be maintained above 8.0 lg(CFU/ml).Lactic acid bacteria L4,L5 and L6 had better acid producing capacity than the others,and the highest total acid content was 11.85 g/L,10.95 g/L and 10.45 g/L,respectively.The color of fermentation liquid could be preserved well and color difference values were all less than 54.51.When lactic acid bacteria L4,L5 and L6 were combined with different inoculum in P.pubescens L.juice,the changes of the viable count and color of fermentation liquid were basically the same.When the ratio of lactic acid bacteria L4∶L6 was 3∶2(V/V),the total acid of P.pubescens L.fermentation liquid reached the maximum value(17.91 g/L).

关 键 词：乳酸菌 毛酸浆 发酵特性 总酸 活菌数 色泽 

分 类 号：TS201.3[轻工技术与工程—食品科学]