FYa1泡菜用直投式发酵剂的制作工艺优化

Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation

利用从云南富源泡菜中分离得到的发酵乳杆菌FYa1制作直投式发酵剂,FYa1泡菜用直投式发酵剂的最佳离心条件为离心转速3000 r/min、离心时间15 min、离心温度15℃,在此条件下,FYa1离心存活率达到34.57%。通过Plackett-Burman设计和Box-Behnken设计优化最佳冻干保护剂配方,最佳配比为海藻糖8.5 g/100 mL、蔗糖8.5 g/100 mL和谷氨酸钠2.5 g/mL。此条件下,冻干菌粉的存活率为(68.53±0.09)%,FYa1发酵剂的含菌量为(2.0±0.05)×10^8 CFU/g。FYa1泡菜用直投式发酵剂具有优秀的发酵性能,在发酵过程中展现出良好的复活能力。研究结果为云南传统泡菜的科学加工和产品质量提升提供一定的科学理论和应用依据。

Lactobacillus fermentum FYa1,a strain isolated from Fuyuan pickles in Yunnan was used to make direct vat set(DVS)for pickle making.The optimal centrifugation conditions were determined as follows:speed of 3000 r/min,time of 15 min,and temperature of 15℃.Under these conditions,the survival rate of FYa1 was 34.57%.By using Plackett-Burman and Box-Behnken designs,the optimal formulation for freeze-drying protectants was found to consist of trehalose 8.5 g/100 mL,sucrose 8.5 g/100 mL and sodium glutamate 2.5 g/mL.The survival rate of lyophilized bacterial powder prepared by the optimized formulation was(68.53±0.09)%,and the bacterial content was(2.0±0.05)×10^8 CFU/g.The DVS had excellent fermentation performance and showed good resurrection ability in the fermentation process.These results provide a scientific basis for the processing and quality improvement of Yunnan traditional pickles.