葛根多糖对乳酸菌发酵特性的影响

Effect of Pueraria Polysaccharides on Lactic Acid Bacteria Fermentation

以葛根为原料,研究不同添加量的葛根多糖对乳酸菌产酸性能、保水性、发酵黏度及其增殖的影响。结果表明,随着葛根多糖添加量的增加,pH值呈递减趋势,滴定酸度随时间的延长也逐渐升高,而对保水能力的影响较小,对乳酸菌的生长影响呈先增后减的趋势。当添加量低于0.8%时,对乳酸菌具有极明显的促生长作用;当添加量为0.8%时,促乳酸菌生长作用达到最佳,葛根多糖对乳酸菌生长具有益生元特性。

In this study,the effects of adding 0%、0.2%、0.4%、0.6%、0.8%、1.0%Pueraria polysaccharide on acid production,water retention,fermentation viscosity and lactobacillus proliferation were studied using pueraria as raw material.The results showed that the pH value of pueraria polysaccharide group showed a decreasing trend with the increase of the addition amount,while the titration acidity increased with the increase of the addition amount,the corresponding titration acidity also increased with time.but the amount of pueraria polysaccharide have less effect on the water retention.Pueraria polysaccharide influence on the growth of lactobacillus are inverted“U”type,pueraria polysaccharide content lower than 0.8%,the growth of lactobacillus has extremely obvious,the adding amount was 0.8%,promote the growth of lactobacillus effect best,Pueraria polysaccharide prebiotics characteristics for the growth of lactobacillus.