发酵辣椒制品中乳酸菌的天然载体筛选及工艺配比研究

本实验利用从自然发酵的辣椒制品中提取分离的乳酸菌种进行实验,旨在筛选及配制最适乳酸菌种生长繁殖的天然载体,便于生产运用,解决实际生产中易发问题。结果表明:大米熬煮液为发酵辣椒制品中乳酸菌的最佳天然载体,且天然载体的最佳工艺配比为 pH 值6.5,培养温度37℃,加糖量为2%。

This experiment was cam＇led out with the lactic acid bacteria, which was separated and extracted from natural fermented chili products. The aim is to screen and produce the natural carrier that is best for the lactic acid bacteria＇ s growth and fecundity, then, it is convenient for production application, and to solve the easy-happening problems in the actual production. The results showed that the rice boil liquid was the best natural carder of the lactic acid bacteria in fermented chili products, and the optimum proportion of the natural carrier is that： pH=6.5, culture temperature was 37℃, and the sugar amount was 2%.