蔬菜汁的乳酸菌发酵

Fermentation of lactic acid bacteria in mixed vegetable juice

为制备不含任何动物性来源成分的纯植物性的乳酸菌发酵产品,采用双歧乳杆菌、植物乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌4种乳酸菌,在豆角、香菇、番茄、青瓜、胡萝卜和包菜6和蔬菜培养液中进行发酵。实验结果证明,4种乳酸菌可以在不添加其他营养物质的纯蔬菜培养液正常生长,但是不同菌种适合的蔬菜培养液也不相同,且混合蔬菜培养液培养效果要好于单一蔬菜培养液。番茄和青瓜混合培养液适合双歧乳杆菌生长,包菜和青瓜混合培养液适合植物乳杆菌生长,包菜和番茄混合培养液适合保加利亚乳杆菌生长,豆角和青瓜混合培养液适合嗜酸乳杆菌生长。蔬菜的乳酸菌发酵产品,在4℃下冷藏2周后,4种菌体的存活率均在106CFU/mL以上。在不添加其他营养物质的条件下,蔬菜汁可以用来生产活性乳酸菌产品,满足素食主义者、乳糖不耐症者的消费需求。

In order to develop the Vegetarian probiotic products without any animal-derived ingredient, the growth of Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillu bulgaricus in six kinds of vegetable juices（bean, shiitake, tomato, cucumber, carrot, cabbage） was investigated. It was found that all the four species of lactic acid bacteria could normally grow in the sterilized vegetarian juices without nutrient supple- mentation. The mixed vegetarian juice was more suitable for lactic acid bacteria than the sole vegetarian juice. Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus bulgaricus and LactobaciUus acidophilus mostly adapt to tomato and cucumber mixed juice, cabbage and cucumber mixed juice, cabbage and tomato mixed juice and bean and cucumber mixed juice, respectively. The survivals of Lactic acid bacteria which grew in different mixed vegetable juice were all above 106 CFU/mL after they were stored in refrigerator for two weeks. The different vegetable juices were mixed to make a plant media for Lactic acid bacteria, so as to satisfy the nutritional need of vegetarian.