四川泡菜中优良乳酸菌的筛选与应用  

Screening and Utilization of High-performance Lactic acid bacteria in Sichuan Pickles

作　　者：徐晋杰 邓波 郭云浩 贾励文 贺旺 李溪娥 冯美琴[1] 冯炎[1] XU Jinjie;DENG Bo;GUO Yunhao;JIA Liwen;HE Wang;LI Xi'e;FENG Meiqin;FENG Yan(College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing,Jiangsu 210038,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《农产品加工》2023年第19期4-8,共5页Farm Products Processing

基　　金：江苏省大学生创新训练计划项目(202113573058Y,202213573033Z)。

摘　　要：为了给果汁发酵生产提供优良菌种,从四川泡菜中筛选出具有优良发酵性能的乳酸菌,将筛选得到的乳酸菌应用到芒果-百香果复合果汁中。筛选得到一株发酵能力优良的植物乳杆菌L4,具有较好的耐酸、耐盐能力。正交试验结果表明,最佳的工艺为复合果汁配比5∶5,接种量1×10~(10)CFU/mL,发酵温度37℃,发酵时间10 h,在此条件下,能得到组织状态稳定、酸甜适宜,且具有独特发酵风味的芒果-百香果复合发酵果汁。In order to provide excellent strains for juice fermentation production,Lactic acid bacteria with excellent fermentation performance were screened from Sichuan pickles,and the screened lactic acid bacteria were applied to mango-passion fruit compound juice.A strain of Lactobacillus plantarum L4 with excellent fermentation ability was screened,which had good acid and salt tolerance.The results of orthogonal test showed that the optimum process was as follows:the ratio of compound juice was 5∶5,the inoculation amount was 1×1010 CFU/mL,the fermentation temperature was 37℃,and the fermentation time was 10 h.Under these conditions,mango-passion fruit compound fermented juice with stable tissue state,suitable sweet and sour,and unique fermented flavor could be obtained.

关 键 词：乳酸菌 果汁发酵 芒果-百香果复合发酵果汁 泡菜 植物乳杆菌 

分 类 号：X792[环境科学与工程—环境工程]