沙芥乳酸菌发酵饮料的工艺优化  

Process Optimization of Fermented Beverages of Pugionium cornutum Lactic Acid Bacteria

作　　者：马程 乌云达来 王莉梅[1] 康连和 李星云 白乌日力嘎 闫小杰 MA Cheng;WUYUN Dalai;WANG Limei;KANG Lianhe;LI Xingyun;BAI Wuriliga;YAN Xiaojie(Inner Mongolia Academy of Agricultural&Animal Husbandry Sciences,Hohhot 010000,Inner Mongolia,China;Hohhot Minzu College,Hohhot 010051,Inner Mongolia,China;College of Grassland,Resources and Environment,Inner Mongolia Agricultural University,Hohhot 010051,Inner Mongolia,China;Inner Mongolia Minzu University,Tongliao 028000,Inner Mongolia,China)

机构地区：[1]内蒙古自治区农牧业科学院,内蒙古呼和浩特010000 [2]呼和浩特民族学院,内蒙古呼和浩特010051 [3]内蒙古农业大学草原与资源环境学院,内蒙古呼和浩特010051 [4]内蒙古民族大学,内蒙古通辽028000

出　　处：《食品研究与开发》2023年第20期153-159,共7页Food Research and Development

基　　金：内蒙古自治区农牧业创新基金项目(2020CXJJN4);内蒙古自治区高端外国专家引进项目(110000292420209028);内蒙古自治区高等学校科学研究项目(自然科学重点项目)(NJZZ21054)。

摘　　要：选取植物乳杆菌、保加利亚乳杆菌以及嗜热链球菌3种益生菌,对沙芥进行发酵处理,以发酵活菌数和酸度为参考指标,通过单因素试验以及正交试验确定复合菌的配比为植物乳杆菌∶嗜热链球菌∶保加利亚乳杆菌=4∶4∶3(质量比),最佳发酵工艺:发酵温度33℃、发酵时间14 h、菌种接种量4%;基于此发酵工艺条件,测得沙芥发酵饮料所含活菌数达6.03×10^(8)CFU/mL。Three probiotic strains,including Lactobacillus plantarum,Lactobacillus bulgaricus,and Streptococcus thermophilus,were selected to ferment Pugionium cornutum.With the viable bacteria count and acidity as the reference indicators,the composite proportion of the strains was determined through single-factor and orthogonal experiments,resulting in L.plantarum∶S.thermophilus∶L.bulgaricus=4∶4∶3(mass ratio).The optimal fermentation process was determined as follows:fermentation temperature of 33℃,fermentation time of 14 hours,and an initial inoculum of 4%of the total volume.Under these conditions,the P.cornutum fermented beverage was found to contain viable bacteria count of 6.03×10^(8)CFU/mL.

关 键 词：沙芥 乳酸菌 发酵饮料 工艺优化 益生菌 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]