不同水平乳酸菌组合对残次香梨发酵物营养成分、发酵品质及有氧稳定性的影响  

Effects of different levels of lactic acid bacteria combinations on nutrient composition,fermentation quality and aerobic stability of defective pear fermentation

作　　者：郭睿 彭宏鑫 周正 蒋慧[1,2] 周慧杰[3] GUO Rui;PENG Hongxin;ZHOU Zheng;JIANG Hui;ZHOU Huijie(College of Animal Science and Technology,Tarim University,Alar 843300,China;Key Laboratory of Tarim Animal Science and Technology Corps,Alar 843300,China;College of Life Sciences,Tarim University,Alar 843300,China)

机构地区：[1]塔里木大学动物科学与技术学院,新疆阿拉尔843300 [2]塔里木畜牧科技兵团重点实验室,新疆阿拉尔843300 [3]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《黑龙江畜牧兽医》2022年第22期107-113,141,共8页Heilongjiang Animal Science And veterinary Medicine

基　　金：教育部基本科研业务费-对口支援科研合作基金项目(2019TC156);中国农业大学-塔里木大学联合基金项目(ZNLH201902);兵团财政科技计划资助项目(2021DB015)。

摘　　要：为了探讨不同水平乳酸菌组合对残次香梨发酵物营养成分、发酵品质及有氧稳定性的影响,试验以残次香梨为原料,将植物乳杆菌与枯草芽孢杆菌以1∶1的比例混合,按不同水平(0,1.14×10^(4),1.29×10^(5),1.38×10^(6),1.45×10^(7),1.58×10^(8)cfu/g)添加至粉碎的残次香梨中进行发酵,并分别命名为CK、La、Lb、Lc、Ld和Le处理;发酵30 d后,测定残次香梨发酵物的感官品质、营养成分、发酵品质及有氧暴露下的pH值和微生物数量。结果表明:CK处理感官得分为5分,等级为中等;La处理感官得分为13分,等级为尚可;Lb处理感官得分为19分,等级为优良;Lc、Ld和Le处理感官得分均为20分,等级均为优良。随着乳酸菌组合添加水平的增加,残次香梨发酵物的粗蛋白和可溶性碳水化合物含量均大体呈现升高的趋势,中性洗涤纤维含量均呈现降低的趋势;其中CK处理的粗蛋白含量和可溶性碳水化合物含量显著低于其他处理(P<0.05),中性洗涤纤维含量显著高于其他处理(P<0.05);Ld和Le处理的粗蛋白含量显著高于La和Lb处理(P<0.05)且与Lc处理差异不显著(P>0.05),Lb、Lc、Ld和Le处理的可溶性碳水化合物含量显著高于La处理(P<0.05),Lc、Ld和Le处理的中性洗涤纤维含量显著低于La和Lb处理(P<0.05)。随着乳酸菌组合添加水平的增加,残次香梨发酵物的pH值、氨态氮、丁酸、乙醇含量均大体呈现降低的趋势,乳酸和乙酸含量均呈现升高的趋势,乙醇含量呈现先降低后升高的趋势;其中CK处理的pH值、氨态氮、丁酸、乙醇含量显著高于其他处理(P<0.05),乳酸和乙酸含量显著低于其他处理(P<0.05),Lc、Ld和Le处理的氨态氮含量显著低于La和Lb处理(P<0.05);Lc、Ld和Le处理的乙酸含量显著高于La和Lb处理(P<0.05),La处理的丁酸含量显著高于Lb、Lc、Ld和Le处理(P<0.05),Ld处理的乙醇含量显著低于La、Lb、Lc和Le处理(P<0.05),Lc和Ld处理的丙醇含量显著高于CK、La�In order to explore the effects of different levels of lactic acid bacteria combination on nutrient composition,fermentation quality and aerobic stability of defective pear fermentation,the experiment used defective pear as raw material,Lactobacillus plantarum and Bacillus subtilis were mixed at a ratio of 1∶1 and were added to the crushed defective pear at different levels(0,1.14×10^(4),1.29×10^(5),1.38×10^(6),1.45×10^(7),1.58×10^(8)cfu/g)for fermentation.The treatments were named CK,La,Lb,Lc,Ld and Le,respectively.After 30 days of fermentation,the sensory quality,nutrient composition,fermentation quality,pH value and microbial number of defective pear fermentation were determined.The results showed that the sensory score of CK treatment was 5,and the grade was medium.The sensory score of La treatment was 13,and the grade was fair.The sensory score of Lb treatment was 19,and the grade was excellent.The sensory scores of Lc,Ld and Le were all 20,and the grades were excellent.With the increase of lactic acid bacteria combination supplemental level,the crude protein and soluble carbohydrate contents of defective pear fermentation showed an increasing trend generally,and the neutral detergent fiber content showed a gradually decreasing trend.The crude protein content and soluble carbohydrate content in CK treatment were significantly lower than those in other treatments(P<0.05),and the neutral detergent fiber content in CK treatment was significantly higher than that in other treatments(P<0.05).The crude protein content of Ld and Le treatments was significantly higher than that of La and Lb treatments(P<0.05),and had no significant difference with Lc treatments(P>0.05).The soluble carbohydrate content of Lb,Lc,Ld and Le treatments was significantly higher than that of La treatment(P<0.05).The content of neutral detergent fiber in Lc,Ld and Le treatments was significantly lower than that in La and Lb treatments(P<0.05).With the increase of lactic acid bacteria combination supplemental level,the pH value,ammoni

关 键 词：残次香梨 乳酸菌组合 营养成分 发酵品质 有氧暴露 

分 类 号：S826[农业科学—畜牧学]