降解山楂汁中柠檬酸乳酸菌株筛选及降酸工艺优化研究

The Screening of Lactobacillus to Degrade the Citric Acid in Haw Juice and the Research of Acid Reducing Process Optimization

通过比较植物乳杆菌、发酵乳杆菌、短乳杆菌、干酪乳杆菌、柠檬明串珠菌、嗜酸乳杆菌、瑞士乳杆菌7种乳酸菌菌株在柠檬酸培养基中的生长曲线及其在山楂果浆中的生长情况和降酸效果,筛选出最适合降低山楂汁中柠檬酸的乳酸菌。采用响应面试验对柠檬明串珠菌G5的降酸情况进行分析,结果表明:发酵温度28℃、发酵时间60h、菌株接种数量5%的情况下,山楂汁降酸率均值达到75.11%。利用此项乳酸菌发酵工艺生产山楂汁,可使山楂汁酸度降低、口味柔和。

By comparing the growth curves of seven strains of lactobacillus,including Lactobacillus plantarum,Lactobacillus fermentum,Lactobacillus brevis,Lactobacillus casei,Leuconostoc citreum,Lactobacillus acidophilus,Lactobacillus helveticus in citric acid medium and their growth and acid reducing effects in haw juice,the most suitable lactobacillus for reducing citric acid in haw juice were selected.The response surface analysis(RSA)was used to analyze the acid reduction of Leuconostoc limondii G5.The results showed that when the fermentation temperature was 28℃,the fermentation time was 60 hours,and the number of strains inoculated was 5%,the average acid reducing rate of haw juice reached 75.11%.Using this lactobacillus fermentation process to produce haw juice can reduce its acidity and soften its taste.