牛蒡低聚糖对乳酸菌的影响及牛蒡泡菜工艺优化

Effect of Oligosaccharide Extracted from Edible Burdock and the Process Optimization of Burdock Pickle

研究牛蒡低聚糖在MRS培养基上对乳酸菌的生长促进作用,比较在相同制作条件下牛蒡泡菜和白菜泡菜中乳酸菌含量,同时通过正交试验确定牛蒡泡菜的最佳发酵工艺。结果表明:牛蒡低聚糖在MRS培养基中对乳酸菌有一定生长促进作用,低聚糖含量为1g/100mL时对乳酸菌的生长促进作用最为明显,相同制作条件下牛蒡泡菜中乳酸菌含量高于白菜泡菜;牛蒡泡菜的最佳制作工艺为糖添加量3g/100g、发酵时间8d、食盐添加量6g/100g。

The prebiotic effect of oligosaccharides extracted from burdock （B-OLI） in Man-Rogosa-Sharp （MRS） medium on the growth of lactic acid bacteria and the optimization of burdock pickle processing was studied in this paper. B-OLI stimulated the growth of lactic acid bacteria in MRS, with 1 g/100mL B-OLI promoted the growth rate the strongest. Under the same processing, amount of lactic acid bacteria in burdock pickle was higher than that in cabbage pickle. The best processing parameters of burdock pickle includes salt 6 g/100mL, sugar 3 g/100mL, and fermentation at room temperature for 8 days.