摘要
通过研究温度对水果酵素发酵过程中的发酵参数动态变化的影响,从pH值、有机酸、可溶性糖含量、纤维素酶活、微生物数量、感官评定等方面进行系统分析。结果发现,在发酵前期升温可显著提高可溶性糖含量(7 029.92 mg/mL),主要有机酸含量7.67 g/L,纤维素酶活15.66 U/mL及乳酸菌数量9.0 lg(CFU/mL)。乳酸菌数量与有机酸含量、可溶性糖含量、纤维素酶活之间有较强的相关性。本研究可为酵素产业健康发展提供一定的理论和技术依据。
The effects of temperature on the dynamic changes of fermentation parameters during the fermentation of fruit-Jiaosu were studied, which was systematically analyzed by the pH, organic acid, soluble sugar, cellulase activity,microbial colony count and sensory assessment. It was found that the soluble sugar content(7 029.92 mg/mL), the main organic acid content(7.67 g/L), the cellulase activity(15.66 U/mL) and the lactic acid bacteria colonies[9.0 lg(CFU/mL)]were significantly increased by temperature rising in the early stage of fermentation. There was a strong correlation between the number of lactic acid bacteria and the content of organic acid, soluble sugar content and cellulase activity.This study will provide some theoretical basis and technical basis for the healthy development of fruit-Jiaosu industry.
作者
文浩
郑序影
代佳丽
张越
李献梅
胡跃高
王小芬
Wen Hao;Zheng Xuying;Dai Jiali;Zhang Yue;Li Xianmei;Hu Yuegao;Wang Xiaofen(College of Agronomy and Biotechnology,China Agricultural University,Beijing 100193;College of Plant Protection,China Agricultural University,Beijing 100193;College of Agriculture and Life Sciences,Cornell University,New York 14853)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第2期189-195,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市级大学生创新训练项目(2016bj006)
关键词
水果酵素
温度控制
乳酸菌
发酵性能
fruit-Jiaosu
temperature control
lactic acid bacteria
fermentation characteristics
