乳酸菌的分离选育及对樱桃番茄果脯品质的研究

Isolation of the Lactobacillus and Study on Quality of Tomato Preserved Fruit

以樱桃番茄自然发酵液和酸奶为原料,通过分离、纯化、产酸量测定、形态学鉴定、生理生化试验等方法,筛选出优质乳酸菌,并在此基础上,深入研究了不同的接种量、不同的发酵时间、不同的发酵温度对樱桃番茄果脯品质的影响。结果表明,共筛选出乳酸菌7株,其中L-5,L-4,L-3在产酸速度、产酸量、耐糖性等方面优于其他的4株菌;这3株菌株中,L-5最好。接种L-5的发酵条件为:接种量为2%,发酵温度40℃,发酵时间15 h,制得的产品色、香、味俱佳。

In this paper, the natural cherry tomato broth and yoghurt were used as raw materials, high-quality lactic acid bacteria were selected by the methods of separation, purification, determination of acid production, morphological appraisement and test for physiology and biochemical. On this basis, the different inoeulum, the fermentation of different time, different fermentation temperature＇s influence on the quality of preserved small- tomato were studied. The results showed that： seven lactic acid bacteria in total has been selected, in which L-5, L-4 and L-3 were better than other four strains in the rate of acid production, acid production and sugar tolerance. Among three strains, L-5 was the best. L-5＇s optimum fermentation conditions were as follows： the inoculum＇s size 2%, fermentation temperature 40 ℃, fermentation time 15 h. The products obtained in this condition had the better color, flavor and taste.