嗜酸乳杆菌发酵三华李浆的方式及影响因素  

Fermentation Methods and Influencing Factors of Sanhua Plum Pulp by Lactobacillus acidophilus

作　　者：李檬 陈中[1] 刘秉杰 杨李益 LI Meng;CHEN Zhong;LIU Bingjie;YANG Liyi(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China;Dongguan Shilong Jinwei Beverage&Food Co.,Ltd.,Dongguan 523320,China;Guangzhou Daqiao Food Facility Co.,Ltd.,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641 [2]东莞石龙津威食品饮料有限公司,广东东莞523320 [3]广州达桥食品设备有限公司,广东广州510641

出　　处：《食品科技》2024年第9期74-81,共8页Food Science and Technology

基　　金：广东省产学研项目(GDKTP2021007400)。

摘　　要：以三华李浆为原料,嗜酸乳杆菌为发酵菌种,分别从菌种(耐酸性驯化和改变接种量)和三华李浆(化学降酸)2个方面研究可行的发酵方式。同时从pH值和营养的角度研究影响发酵进行的因素。结果表明,耐酸性驯化不能实现有效发酵;提高菌种接种量和提高果浆pH值可实现发酵,是2种可行的方式。提高果浆p H值和添加氮源均会促进菌种的生长繁殖,所以p H值和氮源是影响发酵进行的2个因素。研究结果可为三华李的加工利用提供理论依据。Taking Sanhua plum pulp as raw material and Lactobacillus acidophilus as fermentation strain,a feasible fermentation method was studied from two aspects of strain(acclimation of acid resistance and change of inoculation amount)and Sanhua plum pulp(chemical deacidification),respectively,at the same time,the factors affecting the fermentation were studied in view of pH and nutrition.The results showed that acid-tolerant acclimation could not achieve effective fermentation,and the fermentation could be realized by increasing the inoculation amount of bacteria and the pH of fruit pulp.Both increasing pH and providing nitrogen source can promote the growth and reproduction of the strain,which are two factors affecting the fermentation.The research results can provide a theoretical basis for the processing and utilization of Sanhua plum pulp.

关 键 词：嗜酸乳杆菌 发酵 三华李浆 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]