菠萝酶含量对植物乳杆菌发酵产酸效率的影响  

Effect of the Pineapple Enzyme Dose on the Acid Production of Lactobacillus plantarum

作　　者：周丹 王亚军 ZHOU Dan;WANG Yajun(Pearl River Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510000,China;Zhongkai University of Agriculture and Engineering,Guangzhou 510000,China)

机构地区：[1]中国水产科学研究院珠江水产研究所,广东广州510000 [2]仲恺农业工程学院,广东广州510000

出　　处：《现代食品》2020年第22期174-179,共6页Modern Food

基　　金：国家大宗淡水鱼产业技术体系(编号:CARS-45);广州市科技计划项目(编号:201904020004)。

摘　　要：以某饮品中分离纯化出的一株植物乳杆菌为研究对象,通过添加不同含量菠萝酶进行混合发酵,研究其在不同处理方式发酵下的pH、活菌数以及总酸含量的变化,以确定植物乳杆菌与菠萝酶混合发酵的最佳处理方式和最佳发酵时间。结果表明,采用植物乳杆菌添加8%的菠萝酶混合发酵的产酸效率最高,其他处理基本符合添加菠萝酶含量越多,产酸量就越高的规律。当发酵时间为24 h、pH为3.16时,活菌数增殖效率最高,增值量为3.8×109 CFU·g-1;同时产酸效果显著,产酸量为13.56 g·kg-1,且与发酵更长时间的发酵液产酸量基本相当。A strain of Lactobacillus plantarum that isolated and purified from a fermentation beverage was used for mixed fermentation by adding different doses of pineapple enzyme.The changes of pH,viable count and total acid content were investigated under different treatments.Based on this,the optimal treatment methods and optimal fermentation time for the mixed fermentation were determined.The results showed that the dose of 8.5%pineapple enzyme together with Lactobacillus plantarum had the most acid production,and the more pineapple enzyme addition in the fermenter,the more acid production as revealed by the other groups.At the fermentation time of 24 h and the pH value of 3.16,the bacterial reproduction rate was the highest,and the viable count reached 3.8×109 CFU·g-1.At the same time,the acid production is remarkable with a acid yield of 13.56 g·kg-1,and is close to the acid yield at a longer fermentation period.

关 键 词：植物乳杆菌 菠萝酶 混合发酵 产酸效率 

分 类 号：TS201.3[轻工技术与工程—食品科学]