基于乳酸菌发酵法的果坯保藏工艺

Fruit billets stock preservation process based on lactic acid bacteria fermentation

为研究基于乳酸菌发酵法的果坯保藏工艺,以三华李为对象,通过比较不同乳酸菌的食盐耐受能力、对数生长期长短和产酸能力大小来筛选发酵菌株;通过定期测定发酵液p H、酸度、乳酸菌活菌数、霉菌酵母总数、果坯a值及硬度来比较不同菌株配比的发酵效果,并利用Box-Benhnken实验设计方法和响应面分析优化发酵工艺参数。结果表明:植物乳杆菌和干酪乳杆菌更适合三华李果坯发酵,当两者以植物乳杆菌∶干酪乳杆菌=3∶1的比例混菌发酵,食盐用量5.0%,接种量3.5%,葡萄糖用量3.3%,发酵后的果坯常温保藏90 d,果坯a值为17.00,硬度为1.51 N,颜色和硬度指标的综合值表现良好。

Fruit billets preservation process on lactobacillus fermentation were studied on strains selecting by comparing the length of logarithmic growth phase and the size of acid producing capacity of different lactic acid bacteria, and strain ratio by comparing fermentation effect on determination of pH value, acidity, a value, hardness, number of lactic acid bacterial, mold and yeast and optimization of fermentation process parameters by using Box-Benhnken experiment design and response surface analysis.Resuh indicated that lactobacillus plantarum and laetobacillus casei were suitable for the fermentation.When the two party to laetobacillus plantarum of laetobacillus casei = 3 ： 1,5.0% salt, 3.5% inoculum size, 3.3% glucose, the color and hardness of the fruit billets performed well with a value of 17.00 ,the hardness of 1.51 N after preservation at room temperature of 90 d while finish fermentation.