摘要
为生产出发酵时间短及活菌数高的马铃薯发酵饮料,以保加利亚乳杆菌、嗜热链球菌、干酪乳杆菌、双歧杆菌为试验菌种,以发酵时间和发酵活菌数为评价指标,进行单菌种和复合菌种发酵试验,筛选出最佳的菌种组合。试验结果表明：在接种量5%、各菌种间接种比例均为1：1、发酵温度为40℃的条件下,保加利亚乳杆菌、干酪乳杆菌和双歧杆菌3菌种复合发酵效果最佳,发酵时间为9.5 h,发酵结束时滴定酸度为44.33°T,活菌数达到9.30×10^8 cfu/mL。
For producing potato fermented beverage with short fermentation time and high viable count, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei and Bifidobacterium were studied. Through the analysis of fermentation time and the number of living bacterium, the best composite were selected by single strain fermentation and compound microbial fermentation. In the condition of 5% inoculation volume, 1：1 inoculation proportion, 40 ℃ fermentation temperature, the best starter culture is the combination of Lactobacillus bulgaricus, Lactobacillus casei and Bifidobacterium, the fermentation time is 9.5 hours, the acid production is 44.33 °T, the viable count is 9.30×10^8 cfu/mL at the end of the fermentation.
出处
《食品科技》
CAS
北大核心
2016年第8期14-18,共5页
Food Science and Technology
基金
内蒙古自治区科技计划项目(201502094)
内蒙古自治区自然科学基金项目(2016MS0359)
关键词
马铃薯饮料
乳酸菌
复合菌种
发酵时间
活菌数
potato beverage
lactic acid bacteria
compound strains
fermentation time
viable count
作者简介
刘聪慧（1990-），女，硕士研究生，研究方向为植物资源加工与保鲜技术。
