西番莲乳酸发酵饮料的研究

Study of Lactic Acid Bacteria-Fermented Beverage of Passion Fruit

本文通过驯化保加利亚乳杆菌(lactobacillusbulgaricus)、嗜热链球菌(streptococcusthermophilus)和酵母菌GIM105单一菌种在西番莲果汁中的生长,进行复合发酵。通过正交实验来优化复合菌在西番莲果汁发酵工艺条件及参数。结果表明:保加利亚乳杆菌和嗜热链球菌在西番莲果汁中的对数生长末期为24h,酵母在西番莲果汁中的对数生长末期为16h;在复合发酵最佳工艺参数:发酵时间30h,发酵温度30℃,复合菌的总接菌量为3%(v/v)的工艺条件下,可以获得口感、香味和风味较佳的西番莲果汁乳酸发酵饮料产品。

The growths of GIM 105 yeast, lactobacillus bulgaricus ＆ streptococcus＇ thermophilus in passion fruit were respectively studied and the lactic fermentation of the passion fruit juice with these stains together was also investigated. The results showed that the logarithmic growth phase of lactobacillus bulgaricus and streptococcus thermophilus was 24 hours, and the logarithmic growth phase of GIM 105 yeast was l6 hours in the passion fruit juice. The fermentation beverage of passion fruit juice with lactic acid bacteria was obtained with fine taste, flavor and color if the fermentation time, the temperature and the addition of total quantity of stains were 30 hours, 30℃ and 3% （v/v）, respectively.