植物乳杆菌混菌发酵对薏米酒醪品质的影响  

Effect of Lactobacillus plantarum mixed fermentation on the quality of Coix seed Jiulao

作　　者：李静[1] LI Jing(College of Food Engineering,Henan Industry and Trade Vocational College,Zhengzhou 451191)

机构地区：[1]河南工业贸易职业学院粮食工程学院,郑州451191

出　　处：《中国食品添加剂》2022年第5期88-94,共7页China Food Additives

基　　金：河南工业贸易职业学院2020年度教科研项目(2020JKY044)。

摘　　要：以薏米为原料,利用植物乳杆菌与安琪甜酒曲协同发酵薏米酒醪,研究植物乳杆菌的加入对薏米酒醪品质的影响,测定发酵过程中微生物菌落、酒精度、还原糖、pH、总可滴定酸、可溶性蛋白、氨基酸态氮和抗氧化活性的动态变化。结果表明,植物乳杆菌的加入会显著促进酵母菌生长繁殖。相较于甜酒曲发酵,补充植物乳杆菌混菌发酵工艺能在发酵48h后显著提升酒精度、总酸和氨基酸态氮的含量,分别提升了9.5%、328.81%和51.61%;显著降低pH、还原糖和可溶性蛋白的含量,分别降低了17.28%、52.61%和27.08%。此外,添加植物乳杆菌还可显著提高薏米酒醪的抗氧化活性,将DPPH和ABTS自由基清除率分别从67.03%和52.36%提升至76.22%和63.16%。补充植物乳杆菌混菌发酵工艺可使发酵更充分,并提高其保健功效。Lactobacillus plantarum and angel sweet koji were used to ferment jiulao with Coix seed as raw material.The effect of L.plantarum on the quality of Coix seed jiulao was analyzed by investigating the dynamic changes of microbial colony,alcohol content,reducing sugar,pH,total titratable acid,soluble protein,amino acid nitrogen and antioxidant activity during fermentation.The results showed that the addition of L.plantarum could significantly promote the growth and reproduction of yeast.Compared with the fermentation of sweet koji,the supplemented L.plantarum mixed fermentation technology could significantly increase the alcohol content,total acid content and amino acid nitrogen content after 48 hours of fermentation,increasing by 9.5%,328.81%and 51.61%,respectively;significantly reduced pH,reducing sugar content and soluble protein content,reducing by 17.28%,52.61%and 27.08%,respectively.In addition,the addition of L.plantarum could significantly increase the antioxidant activity of Coix seed jiulao,and increased the free radical scavenging rates of DPPH and ABTS from 67.03%and 52.36%to 76.22%and 63.16%,respectively.The mixed fermentation technology by supplementing L.plantarum could make the fermentation more fully and improve its health effect.

关 键 词：薏米 植物乳杆菌 混菌发酵 酒醪 品质 抗氧化 

分 类 号：TS202.1[轻工技术与工程—食品科学]