摘要
乳酸菌发酵芦笋汁最佳工艺组合为:芦笋汁中加入10%蔗糖,接种量10%,发酵温度35℃,发酵时间20 h。将蔗糖、葡萄糖、麦芽糖、甘油、可溶性淀粉、玉米粉作为添加碳源时,对pH均有不同程度影响,蔗糖对其pH影响最显著;乳酸菌接种量是影响pH的重要参数之一,接种量较低时,菌体在发酵过程中生长较慢,但接种量过大时也不利于后期次级代谢产物合成;发酵温度是影响发酵成败的关键因素,温度过低或过高乳酸菌生长受到限制。
Lactic acid bacteria fermentation,the optimum combination of Asparagus juice was adding 10%sugar,10%inoculated quantity,35℃fermentation temperature,and fermentation time 20 h.Sucrose,glucose,maltose,glycerin,soluble starch and corn flour added as carbon sources,had different degrees of effects on pH,and sucrose had the most significant effect on pH.Lactic acid bacteria inoculation quantity was one of the important parameters affecting pH.When the inoculation quantity was low,the bacteria grows slowly in the fermentation process,but when the inoculation quantity was too large,it was not conducive to the synthesis of secondary metabolites in later stage.Fermentation temperature was the key factor affecting the success of fermentation.
作者
张江宁
丁卫英
张玲
韩基明
杨春
ZHANG Jiangning;DING Weiying;ZHANG Ling;HAN Jiming;YANG Chun(Shanxi Agricultural Science Academy,Processing Institute/Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan 030031)
出处
《食品工业》
CAS
北大核心
2020年第4期15-17,共3页
The Food Industry
基金
山西省重点研发计划项目(201903D211007)
院农业科技创新研究课题(YCX2020YQ14)。
关键词
乳酸菌
发酵
芦笋汁
Asparagus juice
lactic acid bacteria
fermentation
