荔枝乳酸菌饮品发酵菌种筛选及其发酵特性分析  

Screening of Fermentation Strains of Lychee Lactobacillus Beverageand Analysis on Its Fermentation Characteristics

作　　者：刘欣[1] 刘芸[1] 陈梅春[1] 郑雪芳[1] 陈峥[1] 王阶平[1] 刘波[1] LIU Xin;LIU Yun;CHEN Mei-chun;ZHENG Xue-fang;CHEN Zheng;WANG Jie-ping;LIU Bo(Institute of Agricultural Biological Resources,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China)

机构地区：[1]福建省农业科学院农业生物资源研究所,福建福州350003

出　　处：《福建农业科技》2022年第7期8-16,共9页Fujian Agricultural Science and Technology

基　　金：福建省财政专项——福建省农业科学院科技创新团队建设项目(STIT2017-1-11);福建省科技计划项目——省属公益类科研院所基本科研专项(2020R10340010)。

摘　　要：为筛选适合于荔枝乳酸菌饮品发酵的菌种,选择8个乳酸菌(鼠李糖乳杆菌FJAT 13807、短乳杆菌FJAT 43776、发酵乳杆菌FJAT 13771、德氏乳杆菌FJAT 43773、副干酪乳杆菌FJAT 13741、植物乳杆菌FJAT 13737、嗜酸乳杆菌FJAT 13772、嗜热链球菌FJAT 43774),接种量为3%,发酵培养基配方为荔枝汁50%+大豆蛋白48%+白砂糖2%,37℃温度下发酵48 h,每6 h测定1次活菌数,引入活菌数分布多样性指数(优势度指数、香农指数、均匀度指数)和聚类分析,从菌种发酵能力、发酵周期差异、活菌数时间分布均匀性的方面,评判乳酸菌发酵能力。结果表明,鼠李糖乳杆菌FJAT 13807发酵水平最高(发酵过程活菌数总和为562.90×10^(7)cfu·mL^(-1));进入发酵对数期快,维持时间长(12~30 h);活菌数分布多样性指数高,优势度指数=0.86、香农指数=2.00、均匀度指数=0.91;聚类分析综合评判结果表明,鼠李糖乳杆菌FJAT 13807生长能力较强,活菌数时间分布较均匀,最适合用于荔枝乳酸菌饮品发酵。In order to screen the strains suitable for the fermentation of lychee Lactobacillus beverage,eight kinds of Lactobacillus(Lactobacillus rhamnosus FJAT 13807,Lactobacillus brevis FJAT 43776,Lactobacillus fermentum FJAT 13771,Lactobacillus delbrueckii FJAT 43773,Lactobacillus paracasei FJAT 13741,Lactobacillus plantarum FJAT 13737,Lactobacillus acidophilus FJAT 13772,and Streptococcus thermophilus FJAT 43774)were selected,of which the inoculation amount was 3%.The formula of fermentation medium was 50%lychee juice+48%soybean protein+2%granulated sugar,and the fermentation medium was fermented at 37℃for 48 h.The viable count was measured every 6 h.The diversity indexes(such as the dominant index,Shannon index,and evenness index)of the viable count distribution and the cluster analysis were introduced to evaluate the fermentation ability of lactic acid bacteria from the aspects of strain fermentation ability,fermentation cycle difference,and time distribution uniformity of viable count.The results showed that:Lactobacillus rhamnosus FJAT 13807 had the highest fermentation level(the total viable count in the fermentation process was 562.90×10^(7) cfu·mL^(-1)).It entered the logarithmic phase of fermentation quickly and maintained for a long time(12-30 h).The diversity indexes of the viable count distribution were high,with the dominant index of 0.86,Shannon index of 2.00,and the evenness index of 0.91.The comprehensive evaluation results of cluster analysis showed that Lactobacillus rhamnosus FJAT 13807 had strong growth ability and the time distribution of viable count was more uniform,which was the most suitable for the fermentation of lychee Lactobacillus beverage.

关 键 词：乳酸菌 荔枝 发酵特性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]