复合益生菌发酵马铃薯浓汁菌株筛选与工艺优化  

Screening and Process Optimization of Hybrid Probiotics for Fermented Potato Juice

作　　者：焦昱玮 窦兆婷 田硕 刘敏[2] 方海田[1] JIAO Yuwei;DOU Zhaoting;TIAN Shuo;LIU Min;FANG Haitian(College of Food Science and Engineering,Ningxia University,Yinchuan 750000,China;College of Vocational Technology,Inner Mongolia Agricultural University,Baotou 014109,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750000 [2]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《食品工业科技》2025年第6期164-169,共6页Science and Technology of Food Industry

基　　金：内蒙古农业大学创新创业训练项目(202310129056);内蒙古农业大学职业技术学院“一生一品”工程项目(NDZYYSYP202216)。

摘　　要：马铃薯浓汁为生产马铃薯口服液后剩余料液,其本身含有丰富的营养物质,为增强浓汁的保健功能,以其为原料,选择4株益生菌对其进行发酵,经过单菌株发酵实验,以产酸效率与活菌数为指标,得到适合浓汁发酵的植物乳杆菌A(Lactiplantibacillus plantarum A)、植物乳杆菌B(Lactiplantibacillus plantarum B)、副干酪乳杆菌(Lacticaseibacillus paracasei),再将其进行复配,以活菌数与感官评分为指标,对马铃薯浓汁复合益生菌发酵工艺进行优化。结果表明,复合益生菌发酵浓汁最佳工艺条件为:发酵温度37℃,菌株接种量1.5‰,发酵时间12 h,菌株复配比例1:1:2,此条件下得到的复合益生菌发酵马铃薯浓汁活菌数可达到12.63×10^(8) CFU/mL,感官评分81.7分。Concentrated juice was the remaining material liquid after the production of potato oral liquid,which itself contained rich nutrients.In order to enhance the health function of concentrated juice,four strains of probiotics were selected for fermentation using concentrated juice as raw material.After single strain fermentation experiment,Lactobacillus plantarum A,Lactobacillus plantarum B and Lactobacillus paracei suitable for concentrated juice fermentation were obtained by acid production efficiency and viable bacteria number as indicators,and then compounded,and the compound probiotics fermentation process of potato concentrated juice was optimized by using viable bacteria number and sensory score as indicators.The results showed that the optimum compound probiotics fermentation conditions of concentrated juice were as follows:fermentation temperature 37℃,inoculum size 1.5‰,fermentation time 12 h,strain combination ratio 1:1:2.Under these conditions,the viable bacteria number in the compound probiotics fermentation of potato concentrated juice could reach 12.63×108 CFU/mL,and sensory score was 81.7 points.

关 键 词：马铃薯浓汁 植物乳杆菌A 植物乳杆菌B 副干酪乳杆菌 工艺优化 

分 类 号：TS05[轻工技术与工程]