多菌种发酵石榴酵素工艺的优化  

Optimization of Process Conditions for Multi-Microbial Fermentation of Pomegranate Fermentation Juice

作　　者：候吉超 姜蕾 宋晶晶 王月丽 程秀峰 HOU Jichao;JIANG Lei;SONG Jingjing;WANG Yueli;CHENG Xiufeng(College of Life and Geographic Sciences,Kashi University,Kashi 844000,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000

出　　处：《食品安全导刊》2024年第15期132-136,共5页China Food Safety Magazine

基　　金：喀什地区科技局项目(KS2022069)。

摘　　要：本研究利用单因素实验和均匀设计从5种乳酸菌(保加利亚乳杆菌、植物乳杆菌、嗜酸乳杆菌、乳酸片球菌、乳双歧杆菌)中筛选合适的菌种,并优化其比例用于生产石榴酵素,利用正交实验优化石榴酵素发酵工艺。结果表明,复合菌中菌种组成及其质量比例为植物乳杆菌∶乳酸片球菌∶乳双歧杆菌=1.625∶1.250∶1.100,最佳发酵条件为白砂糖添加量13%,发酵时间36 h,发酵温度38 ℃,菌种添加量3%,在该条件下发酵的石榴酵素颜色鲜红,口感微甜,风味独特。In this study,the suitable strains from 5 lactic acid bacteria (Lactobacillus bulgaricus,Lactobacillus plantarum,Lactobacillus acidophilus,Lactobacillus lactis,Bifidobacterium lactis) and their ratios were screened and optimised for the fermentation of pomegranate enzyme using a one-way experiment and a homogeneous design and the fermentation process of pomegranate enzyme was optimised using orthogonal test.The results showed that the ratios of composite bacteria (Lactobacillus plantarum,Lactobacillus lactis,Bifidobacterium lactis) were1.625∶1.250∶1.100,and the optimal fermentation conditions were as follows:13% sugar addition,36 h fermentation time,38 ℃ fermentation temperature,and 3% bacterial species addition,and the pomegranate enzyme fermented under the conditions had a bright red colour,a slightly sweet texture,and a unique flavour.

关 键 词：石榴 酵素 复合菌 均匀实验 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]