利用乳酸菌固定化细胞生产果蔬发酵饮料的研究

Study on the Production of Vegetable Drink Fermented by Immobilized Lactic Acid Bacteria

本文报导了利用乳酸菌固定化细胞生产果蔬发酵饮料的研究．以山楂、胡萝卜为原料，利用海藻酸钠（ＳｏｄｉｕｍＡｌｇｉｎａｔｅ）载体包埋法将分纯的保加利亚乳杆菌（Ｌ．ｂｕｌｇａｒｉｃｕｓ）和嗜热链球菌（Ｓｔｒ．ｔｈｅｒｍｏｐｈｉｌｕｓ）制成固定化乳酸菌细胞．经增殖后。采用自制加工的２０００ｍＬ生物反应器进行了半连续发酵试验．证明在ｐＨ６．２，温度控制在４１～４３℃，装量２：１（Ｖ／Ｖ），发酵时间为２０～２４小时的条件下，生产出的乳酸发酵饮料ｐＨ４．１左右，乳酸含量０．７左右，经调配，色、香、味具佳，并具有果蔬饮料的独特风格．研究中通过固定化与非固定化细胞的乳酸发酵对比试验，证明固定化细胞具有发酵速度快、周期短、发酵能力强、并可以连续使用等特点．饮料经测试，富含有多种氨基酸、维生素和微量元素．是一种全天然，高营养的饮品．

The production of the vegetable fermented drink by immobilized lactic acid bacteria was studied. Hawthorn and carrot were taken as raw materials, L. bulgaricus and str. thermophilus were immobilized into sodium alginate by entrapping. After proliferating, the lactic acid bacteria was inoculated in 2000ml fermentor. The fermenting conditions are PH 6. 2, temp. 41～43℃, vatio of inoculation 2:1(V/V), fermenting duratioh 20～24hr. The PH of the fermented drink was +4. 1 and the amount of the lactic acid reached 0. 7%. By compared with free cell fermentation, the production of immobilized fermentation has many advantages, 1) high speed, 2) high effective fermentation and 3) the immobilized cell can be utilized repeatedly. Because the fermented drink contained plenty of amino acid, trace-elements and vitamins, it is on all natural, and nutritious and healthy drink.