利用乳酸菌发酵菠萝皮汁的研究

Study on Pineapple Peel Juice Fermentation with Lactic Acid Bacteria

以乳酸菌作为发酵菌种对菠萝皮汁进行发酵,条件为:发酵pH3.62,活菌数2.6×109CFU/mL。进一步研究了菠萝皮汁培养基的优化并考察了发酵产品常温保存稳定性。结果发现,玉米浆干粉对发酵结果影响显著,其合理添加量为1.5%的质量分数,发酵活菌数高达6.6×109CFU/mL;该发酵产品在常温下保存2 m后乳酸菌仍然有10%的存活率。

Lactic acid bacteria are used for the fermentation of pineapple peel juice. Results showed that： pH value was 3.62 and viable count was 26 × 10^8CFU/mL. Further study was conducted on the optimization of pineapple peel juice medium and the preservation stability of fermentation product was tested at room temperature. The results showed that dry corn steep liquor had a significantly effect on pineapple peel juice fermentation. The amount of dry corn steep liquor added in pineapple peel juice was 1.5% （w/w） where the viable count of lactic acid bacteria reached up to 66× 10^8CFU/mL; furthermore, the survival rate of lactic acid bacteria was maintained at 10% after two months preservation.