乳酸菌发酵蓝莓果醋工艺

The Fermentation Technology of Blueberry Juice by Lactic Acid Bacteria

试验通过开展蓝莓乳酸菌发酵工艺研究,优化蓝莓乳酸菌发酵工艺,为蓝莓乳酸菌发酵果醋工业化的生产提供理论基础,对蓝莓产业发展具有重要意义。结果表明,单独加入干酪乳杆菌或者植物乳杆菌,产酸量都低于同时加入2种菌;干酪乳杆菌发酵产酸口感较为刺激,植物乳杆菌产酸较为柔和,所以使用干酪乳杆菌与植物乳杆菌质量比1︰2;乳糖与葡萄糖作为碳源能够产生较多的乳酸,但由于考虑到一些消费者对乳糖的不耐受情况,试验使用葡萄糖作为碳源;通过对比3种氮源后发现大豆分离蛋白能被干酪乳杆菌和植物乳杆菌的混合物很好利用。

The experiment was carried out by carrying out research on the fermentation process of blueberry lactic acid bacteria and optimizing the fermentation process of blueberry lactic acid bacteria,providing a theoretical basis for the industrial production of blueberry lactic acid bacteria fermentation of fruit vinegar,which was great significance to the development of the blueberry industry.The results showed that adding Lactobacillus or Lactobacillus plantarum alone,the acid production was lower than adding two kinds of bacteria at the same time;Lactobacillus casei fermented to produce acid taste was more stimulating,Lactobacillus plantarum produces acid more softly,so used Lactobacillus and Lactobacillus plantarum.The quality ratio was 1︰2;Lactose and glucose as carbon sources could produce more lactic acid,but because some consumers were intolerant to lactose,the experiment used glucose as the carbon source;After comparing the three nitrogen sources,it was found that the protein isolate could be well utilized by the mixture of lactic acid bacteria and Lactobacillus plantarum.