复合益生菌发酵竹笋初步配方研究

Preliminary Study on the Fermentation of Bamboo Shoots with Compound Probiotics

该研究以植物乳杆菌(Lactobacillus plantarum)与嗜热链球菌(Streptococcus thermophiles)为复合发酵菌株。初步探索了发酵的大致流程以及竹笋的灭青时间;另外,采用L_9(3~3)正交设计方案考察了发酵液配方中盐浓度、糖浓度以及辅料的加入量这三个因素。结果表明,最佳灭青条件及最佳发酵液配方为:90℃灭青5min,盐浓度2%、糖浓度5%、竹笋与辅料比例为8∶1,以此条件发酵的竹笋具有优良的感官评价,且益生菌数可达2.38×108CFU/g。

In this study, Lactobacillus plantarum and Streptococcus thermophiles were used as the composite strains.Preliminary exploration of the death time of the general process and fermentation of green bamboo shoots; in addition, the L_9（3~3） orthogonal design are the three factors of fermentation broth concentration formula of salt concentration, sugar concentration and accessories. The results showed that the optimum conditions for killing green and the best fermentation formula were as follows： 90℃ 5 min, 2% salt, 5% sugar, 108 bamboo shoots and auxiliary materials, 8∶1. The fermented bamboo shoots had good sensory evaluation, and the number of probiotics reached 2.38×108 CFU/g.