干酪乳杆菌在山药基质中的生长代谢研究

STUDYS ON GROWTH METABOLISM OF L.CASEI IN CHINESE YAM MEDIUM

为开发利用丰富的山药资源,作者利用乳酸菌制备了发酵山药饮料。本文探讨了干酪乳杆菌在山药基质中的生长代谢情况及发酵基质之储藏性能。实验结果显示,山药基质中的碳源可满足茵体的生长需要,发酵前后的氨基酸含量未见明显提高;干酪乳杆菌在山药基质中生长代时约为413min;发酵基质在4℃经30d储藏后仍维持了良好品质。

To make full use resources of Chinese been conducted through lactic acid fermentation.In tobacillus easel in Chinese Yam medium and the Yam,a fermented Chinese Yam beverage had this paper,the growth and metabolism of Lacstability of fermented Chinese Yam medium were investgated.The result revealed that carbon in the medium could meet the need of the growth of lactobacillus,amino acid production before and after fermentation had no different,the generation time of Lactobacillus casei was about 413 minutes,fermented Chinese Yam medium stored at 4 ℃ after 30 days could retain better quality than stored at 20-25 ℃.