3株乳酸菌对无籽刺梨汁的发酵性能研究  

Fermentation Performance of Rose Sterilis S.D.Shi Juice by Three Strains of Lactic Acid Bacteria

作　　者：周崇银 刘树瑞 范方宇 ZHOU Chongyin;LIU Shurui;FAN Fangyu(College of Life Science,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学生命科学学院,云南昆明650224

出　　处：《食品科技》2022年第6期105-111,共7页Food Science and Technology

基　　金：西南林业大学科研启动基金项目;国家自然科学基金项目(31760470)。

摘　　要：为开发无籽刺梨乳酸饮料发酵剂,以无籽刺梨汁为发酵基质,比较了戊糖乳杆菌、植物乳杆菌和嗜热链球菌在无籽刺梨汁中的发酵性能,并对2株发酵性能优良的乳酸菌进行复配,探究最优复配比例。结果表明:戊糖乳杆菌和植物乳杆菌的产酸能力和耐酸性强于嗜热链球菌。耐温性试验中,3株菌株在27~37℃生长良好;产酸能力试验中,戊糖乳杆菌、植物乳杆菌和嗜热链球菌发酵汁的总酸含量分别为7.032、7.859、4.583 g/L,pH值分别为4.36、4.33、4.92;耐酸性试验中,3株菌株最大OD_(600)分别为0.274、0.328、0.173。复配结果表明:戊糖乳杆菌:植物乳杆菌为8:2的发酵汁感官评分为84.28分,显著高于其他配比(P<0.05);游离氨基酸含量为7.77 mg/100 mL,保留率较高;OD_(600)为0.345,菌株生长良好;总酸含量为8.94 g/L,pH值为4.50,还原糖利用率为17.67%,均与其他配比无显著差异(P>0.05)。综上,无籽刺梨乳酸发酵饮料的最优复配比例为戊糖乳杆菌:植物乳杆菌=8:2。In order to develop lactic acid bacteria starter cultures for Rose sterilis S.D.Shi juice,the fermentation properties of Lactobacillus pentosus,Lactobacillus plantarum and Streptococcus thermophiles in Rose sterilis S.D.Shi juice were contrasted,and the combination of two strains of lactic acid bacteria with excellent fermentation performance were studied to explore the optimal combination ratio.The results showed that the acid-producing capacity and acid endurance of Lactobacillus pentosus and Lactobacillus plantarum were stronger than that of Streptococcus thermophiles.In the temperature endurance experiment,the three strains grew well at 27~37℃.In the acid-producing capacity and the acid endurance experiment,the titrable acidities of Lactobacillus pentosus,Lactobacillus plantarum and Streptococcus thermophiles fermented juices were 7.032,7.859,4.583 g/L,the pH values were 4.36,4.33,4.92,respectively,and the maximum OD_(600) were 0.274,0.328 and 0.173,respectively.The results of combination ratios showed that the sensory score of fermentation juice was 84.28 points for the 8:2 combination ratio of Lactobacillus pentosus and Lactobacillus plantarum,significantly higher than other ratios(P<0.05).The free amino acids amount was 7.77 mg/100 mL,and the retention rate was high.The OD_(600) was 0.345,and the strains grew well.The titrable acidity,pH value and reducing sugar utilization were 8.94 g/L,4.50 and 17.67%,respectively,which showed no significant difference with other ratios(P>0.05).In conclusion,the optimal combination ratio of Rose sterilis S.D.Shi lactic acid fermentation juice was 8:2 of Lactobacillus pentosus and Lactobacillus plantarum.

关 键 词：无籽刺梨 乳酸 发酵汁 植物乳杆菌 戊糖乳杆菌 嗜热链球菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]