葡萄树枝水浸液的乳酸菌适宜性研究  

Study on the Function of Grape Branch Water Immersion Liquid and Preparation of Lactic Acid Bacteria Active Beverage

作　　者：伊力哈木·托合迪 苏敏 努尔再丽 刘小琴 马海霞 Ilham Tohti;SU Min;Nurguzal;LIU Xiaoqin;MA Haixia(Hetian Teachers College,Hetian Xinjiang 848000)

机构地区：[1]和田师范专科学校理学院,新疆和田市848000

出　　处：《中国乳业》2021年第4期59-61,共3页China Dairy

基　　金：新疆和田地区技术研究与开发经费项目(202013)。

摘　　要：将葡萄树枝切碎浸泡在水中,向浸泡液加入乳酸菌的营养物质制备乳酸菌培养基。用pH计测定乳酸菌培养基的酸度变化,紫外可见分光光度计测定其在610 nm处的吸光度变化,研究葡萄树枝水浸液乳酸菌培养基中的乳酸菌的生长规律。结果表明,随着时间的推移,培养基的酸度逐渐增加,对应的吸光度也随之上升,最高吸光度达到1.164 A°,乳酸菌的数达到1.46×10^(6) CFU,稳定期为6个月。结果说明,葡萄树枝浸泡液具有乳酸菌适宜性,利用葡萄树枝浸泡液可制备乳酸菌培养基。Grapevine wound fluid is a colorless,odorless,transparent liquid that naturally flows out of the grape branches.Lactic acid bacteria are suitable in grapevine wound fluid.In this project,the grape branches are chopped and soaked,and the lactic acid bacteria culture medium is prepared by adding the nutrient of the lactic acid bacteria to the soaking liquid.The acidity of lactic acid bacteria in the soaking solution was measured by pH meter,and the change of absorbance at 610nm was measured by UV-Vis spectrophotometer.The growth of lactic acid bacteria in grape branch water infusion was studied.The results showed that the acidity of the medium increased gradually with the passage of time,and the corresponding absorbance also increased,and the highest absorbance reached 1.164A°. The number of lactic acid bacteria reached 1.46×106,and the stable period reached six months.The experimental results show that the grape vinegar soaking liquid can be used to prepare a highly stable and pure natural lactic acid bacteria active beverage.

关 键 词：乳酸菌 伤流液 葡萄树枝水浸液 培养基 适宜性 

分 类 号：TS201.3[轻工技术与工程—食品科学]