均匀设计优化生物防腐发酵工艺  

Uniform design optimization of biopreservation fermentation technology

作　　者：范春婷 李鸿梅[1] 赵盼 FAN Chun-ting;LI Hong-mei;ZHAO Pan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《粮食与油脂》2023年第1期38-42,57,共6页Cereals & Oils

摘　　要：利用2株有抑菌作用的乳酸菌(植物乳杆菌L3026、发酵乳杆菌L9235)和1株具促抑菌作用的酿酒酵母737Z共同发酵得到具生物防腐作用的共生发酵复合谷物。以生物防腐效果为指标,在单因素试验的基础上经均匀设计优化生物防腐发酵工艺。结果表明:在发酵温度33℃、发酵时间12 h、接种量15 mL/100 g、菌种体积比(乳酸菌∶酵母菌)5∶1时,制得的共生发酵复合谷物能有效抑制大肠杆菌和金黄色葡萄球菌在其中的生长;微生物挑战试验中,4 h后已不再能检出大肠杆菌和金黄色葡萄球菌,基本实现生物防腐。Two strains of lactic acid bacteria(Lactobacillus plantarum L3026,Lactobacillus fermentum L9235)and one strain of Saccharomyces cerevisiae 737Z with bacteriostatic effect were used to produce symbiotic fermentation complex cereals with biopreservation effect.Based on single factor experiment,the fermentation process of biopreservation was optimized by uniform design.The results showed that under the fermentation temperature 33℃,fermentation time 12 h,inoculation amount 15 mL/100 g and strain volume ratio(lactic acid bacteria∶yeast)5∶1,the symbiotic fermentation complex cereal could effectively inhibit the growth of Escherichia coli and Staphylococcus aureus in it.In the microbial challenge test,Escherichia coli and Staphylococcus aureus could no longer be detected after 4 h,basically realizing biopreservation.

关 键 词：均匀设计 生物防腐 谷物 共生发酵 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]