产酸乳酸菌红酸汤发酵研究
Preliminary Study on Fermentation of Red Sour Soup
宫路路 1李洁 1明婷 1谢江帆 1王若曦2
作者信息
- 1. 遵义医药高等专科学校,贵州 遵义 563000
- 2. 潍坊市中医院,山东潍坊 261000
- 折叠
摘要
采用传统发酵红酸汤分离产酸乳酸菌菌株,开展红酸汤发酵研究.将辣椒和番茄切碎后等量混匀为发酵基质,按照1×106 cfu/g接种产酸乳酸菌菌株到其中.首先采取单菌株发酵实验,挑选发酵风味好的菌株,再开展多菌株组合发酵实验,发酵结束后均记录发酵终点pH及其风味.单菌株发酵得到6株红酸汤发酵风味好的菌株,分别为:ST23-2、ST7-15、ST7-14、ST7-1、ST11-2和ST7-20;多菌株组合发酵风味最佳的是组合3与组合20发酵组;多菌株发酵风味优于单菌株.
Abstract
This study uses traditional fermented red acid soup to isolate lactic acid bacteria strains for the fermentation of red acid soup.Cut the chili peppers and tomatoes into small pieces and mix evenly according to 1 × Inoculate 106cfu/g of acid producing Lactic acid bacteria strains into the fermentation substrate of red acid soup.Firstly,a single strain fermenta-tion experiment is conducted to select strains with good fermentation flavor.Then,a multi strain combination fermentation experiment is conducted,and the fermentation endpoint pH and flavor are recorded after the fermentation is completed.Six strains with good fermentation flavor are obtained through single strain fermentation,namely ST23-2,ST7-15,ST7-14,ST7-1,ST11-2,and ST7-20.The optimal fermentation flavor for multi strain combination fermentation is found in combina-tion 3 and combination 20 fermentation groups.Multi strain fermentation has better flavor than single strain fermentation.
关键词
红酸汤/乳酸菌/单菌株发酵/多菌株组合Key words
chili red sour soup/lactic acid bacteria/single strain fermentation/multi-strain combination引用本文复制引用
出版年
2024
NETL
NSTL
万方数据