固定化细胞混合发酵黄瓜汁饮料的研究

Study on cucumber juice fermented by immobilized cells

以黄瓜汁为主要原料，进行多菌种固定化混合发酵蔬菜饮料的研究，结果表明，乳酸菌和醋酸菌以１．５％浓度的海藻酸钠固定化包埋为宜，固定化乳酸菌和醋酸菌最佳体积比为１∶２，接种量为２０％，发酵温度２８℃，发酵时间２ｄ。

Cucumber juice fermented by immobilized cells was studied.The results showd that it is better to immobilize two strains of Lactobacillus and Acetobacter by 1.5 percent of sodium alginate,the cucumber juice was fermented for 2 days at 28℃ by immobilized Lactobacillus and Acetobacter with their volumn ratio of 2∶1.