摘要
为了提高10 L发酵罐发酵胡柚汁中活菌数、总酚含量和总黄酮含量,本试验以植物乳杆菌L1(Lactobacillus plantarum L1)和发酵乳杆菌L2(Lactobacillus fermentum L2)为发酵菌种发酵胡柚果汁,考察了摇瓶发酵条件下初始pH值和溶氧对胡柚汁乳酸菌发酵过程以及菌体细胞凝聚性的影响,并对10 L发酵罐发酵放大进行了研究。结果表明,不同pH值和装液量会影响胡柚汁发酵过程中活菌数、总酚含量和总黄酮含量,且胡柚汁发酵过程中乳酸菌细胞有自凝聚能力。在10 L发酵罐中控制搅拌转速为100 r·min^(-1)并结合pH控制发酵,胡柚汁发酵最大活菌数达到2.86×10^(10)CFU·mL^(-1),总酚和总黄酮最大含量分别达到268和752μg·mL^(-1),比10 L发酵罐静置发酵分别提高47%、12%和13%,达到摇瓶最佳发酵效果。本研究结果为乳酸菌发酵胡柚汁饮料的规模化生产提供了理论依据。
In order to increase the viable bacteria population, total phenol content and total flavonoids content of Huyou juice fermentation, the effects of pH and dissolved oxygen on the fermentation process of Huyou juice and the condensability of bacterial cells were investigated using Lactobacillus plantarum L1 and Lactobacillus fermentum L2 as the fermentation strain. The fermentation amplification in 10 L fenmenter was further studied. Results showed that pH and dissolved oxygen volume affected the viable bacteria population, total phenol content and total flavonoids content in Huyou juice fermentation and the lactic acid bacteria had self-coagulation ability. The maximum population of viable bacteria reached 2.86×1010 CFU·mL^(-1), and the maximum contents of total phenols and total flavonoids reached 268 and 752 μg·mL^(-1) when combined the pH control fermentation with stiring speed at 100 r·min^(-1) in 10 L fermenter. Those ralues were 47%, 12% and 13% higher than static fermentation in 10 L fermenter.The results provide research basis for the large-scale production of healthy Huyou juice fermented by lactic acid bacteria.
作者
李玉彤
吴祖芳
翁佩芳
陈功
LI Yutong;WU Zufang;WENG Peifang;CHEN Gong(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo,Zhejiang 315800;Sichuan Food Fermentation Industry Research And Design Institute,Chengdu,Sichuan 610000)
出处
《核农学报》
CAS
CSCD
北大核心
2021年第10期2369-2376,共8页
Journal of Nuclear Agricultural Sciences
基金
浙江省重点研发计划项目(2018C02047)。
关键词
胡柚汁
乳酸菌
10
L发酵罐
发酵放大
pH控制发酵
Huyou juice
lactic acid bacteria
10 L fermentation tanks
scale-up of fermentation
pH control fermentation
作者简介
李玉彤,女,主要从事食品生物技术研究。E-mail:1033351960@qq.com;通讯作者:吴祖芳,男,教授,主要从事食品生物技术研究。E-mail:wzfwpf@163.com。
