胡萝卜发酵优良乳酸菌菌种的筛选与复配

Screening and Complex of Excellent Lactic Acid Bacteria which Suitable for Carrot Fermentation

[目的]筛选适于胡萝卜发酵的优良乳酸菌菌种,并复配出高效乳酸菌发酵剂,以提高发酵效率和产品品质。[方法]以胡萝卜发酵产酸情况和感官评价为考核指标,发挥菌种间优势互补、协同增效作用,筛选适于胡萝卜发酵的优良乳酸菌菌种。[结果]筛选出适宜胡萝卜发酵的优良乳酸菌菌种为植物乳杆菌与赖氏乳杆菌,并按3∶1复配出高效乳酸菌发酵剂,较单一菌种发酵速度快,产品风味好,发酵胡萝卜口感好、风味独特。[结论]研究结果为胡萝卜发酵提供了技术参考。

[Objective] The experiment designed to filter excellent lactic acid bacteria suitable for carrots fermentation, and the distribution of effective lactic acid bacteria starter, in order to improve the efficiency and product quality. [Method] Taking carrots produce acid fermentation conditions and sensory evaluation as evaluation indexes, giving play to the role of complementary advantages and synergies between strains, the excellent lactic acid bacteria suitable for carrot fermentation was screened. [Result] The lactic acid bacteria plant lactobacillus and Laishi lactobacillus which suitable for carrot fermentation were screened. The efficient lactic acid bacteria which compound plant lactobacillus with Laishi lactobacillus proportion for ratio 3：1 was faster than a single strain fermentation. The flavor was good, and fermented carrots taste good and unique flavor. [Conclusionl The results provided technical references for the carrot fermentation.