不同乳酸菌对椰子水饮料的发酵特性研究

Study on Fermentation Characteristics of Coconut Water Beverage by Different Lactic Acid Bacteria

以椰子水为原料,利用6株乳酸菌:发酵乳杆菌L20、面包乳杆菌32-2-2、短乳杆菌64-1、植物乳杆菌A33、嗜热链球菌IFFI6038和德氏乳杆菌保加利亚亚种CICC6045发酵椰子水制备饮料,分析测定发酵椰子水主要成分、抑菌活性和感官评价的变化。试验结果表明,发酵48 h时,面包乳杆菌32-2-2发酵椰子水饮料总酸含量最高,达10.85 g/L;植物乳杆菌A33发酵椰子水饮料pH值最低为3.1;德氏乳杆菌保加利亚亚种CICC6045发酵椰子水饮料还原糖含量最低为0.03 g/L;植物乳杆菌A33的抑菌谱最广;抑菌活性与pH值和乳酸含量呈显著相关性。植物乳杆菌、嗜热链球菌和德氏乳杆菌保加利亚亚种发酵椰子水感官评分较高。

Using coconut water as raw material,6 strains of lactic acid bacteria were used:Lactobacillus fermentum L20,Lactobacillus casei 32-2-2,Lactobacillus brevis 64-1,Lactobacillus plantarum A33,Streptococcus thermophilus IFFI6038 and Lactobacillus delbrueckii Bulgaria Subspecies CICC6045 fermented coconut water to prepare beverages,and analyzed the changes of main components,antibacterial activity and sensory evaluation of fermented coconut water. The results showed that after 48 h fermentation,the total acid content of L.casei 32-2-2 fermented coconut water beverage was the highest,reaching 10.85 g/L;the lowest pH value of L.plantarum A33 fermented coconut water beverage was 3.1;L.delbrueckii subsp. bulgaricus CICC6045 fermentation,the reducing sugar content of coconut water beverage was 0.03 g/L. The antibacterial spectrum of L.plantarum A33 was the most extensive;the antibacterial activity was significantly correlated with pH and lactic acid content. The L.plantarum A33,S. thermophilus IFFI6038 and L.delbrueckii subsp. Bulgaric CICC6045 fermented coconut water have higher sensory scores.