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
候吉超 1姜蕾 1宋晶晶 1王月丽 1程秀峰1
作者信息
- 1. 喀什大学 生命与地理科学学院,新疆喀什 844000
- 折叠
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.
Abstract
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)were 1.625:1.250:1.100,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Key words
pomegranate/fermentation juice/compound microbial agent/uniform experiment引用本文复制引用
出版年
2024
NETL
NSTL
万方数据