益生菌发酵火龙果研究

Fermentation of Pitaya by Lactobacillus casei LK-1

通过对Lactobacillus casei LK-1发酵火龙果进行研究,结果表明:该菌株发酵的生长特性,在16 h可达到发酵稳定期,发酵过程中可利用葡萄糖、果糖等作为代谢底物,代谢产生的是乳酸,而不是乙酸。火龙果在发酵18 h后,感官评价可接受程度最佳。

This paper study fermentation of pitaya by Lactobacillus casei LK-1, reveals the growth characteristic of the strain fermentation, the fermentation in 16 h can achieve the fermentation stable phrase, the fermentation process in the use of glucose, fructose, etc as metabolic substrate metabolism to produce lactic acid, and does not produce acetic acid. After fermentation pitaya in fermentation 18 h, sensory evaluation get best result. This study will lay the foundation for the production of fermented fruit use probiotics.