乳酸菌的发酵条件及其对发酵胡萝卜汁风味的影响

Study on Lactobacillus Fermentation Conditions and Effects on Flavor of Fermented Carrot Juice

本文研究了乳酸菌的发酵条件,经过优化后,确立了适宜的培养条件:蔗糖1.5%、蛋白胨1%、20%番茄汁、胡萝卜汁2%、吐温200.5%、KH2PO40.02%、NaCl0.3%、MgSO4·7H2O0.2%、pH6.5,37℃,恒温培养72h。将其应用在发酵胡萝卜汁中,比较发酵与未发酵产品中风味的差异。实验表明:接种发酵的产品中增加或形成了一些新物质,这赋予了发酵后产品的独特风味。

In this paper, a Lactobacillus ferment was studied. After further fermentation, the optimal cultural conditions were brought about: sucrose 1.5%、peptone 1%、tomato juice 20%、carrot Juice 2%、tween 20 0.5%、KH 2 PO 4 0.02%、 NaCl 0.3%、MgSO 4 ·7H 2 O 0.2% pH6.5 and temperature 37℃, 72h. After being used in fermented carrot juice, the flavor compounds in the fermented juice and raw material juice were compared. The results showed that there were some new substances in fermented carrot juice which affected the final fermented product flavor.