苜蓿绿汁发酵液发酵条件优化的研究

Study on optimal ferment conditions for previously ferment juice of alfalfa

利用初花期的紫花苜蓿,探讨添加不同水平的葡萄糖(0、0.5、2、5 g.100 mL-1)和培养时间对绿汁发酵液发酵品质的影响,从而确定绿汁发酵液适宜培养时间和葡萄糖添加水平。结果表明,添加葡萄糖可有效促进苜蓿绿汁液的发酵,且葡萄糖添加水平越高效果越明显;各处理均在发酵培养48 h乳酸菌达到峰值,pH下降至4.0以下(除未添加葡萄糖组)。苜蓿绿汁发酵液的适宜葡萄糖添加水平为2 g.100 mL-1,适宜发酵培养时间为48 h。

Previously ferment juice （PFJ） was prepared with fresh alfalfa to investigate the effect of four levels of glucose （0, 0.5, 2, 5 g. 100 mL^-1）, and fermented time （0, 12, 24, 36, 48, 60, 72 h） on PFJ quality. The results showed that addition of glucose improved the fermentation of PFJ, and the higher level of glucose, the better of fermentative quality. Largest amounts of LAB of all treatments were found on 48 h after fermented, and pH fell below 4.0, except for the treatment of without glucose. Our findings indicated that the PFJ treated with glucose at rate of 2 go 100 mL^-1 and fermented 48 h were most suitable for PFJ of alfalfa.