乳酸菌在生湿面条保鲜的研究

Study on Fresh Keeping of Lactic Acid Bacteria in Fresh Wet Noodle

生湿面条含水量高,在保藏过程中特别是在夏季容易腐败变质。乳酸菌作为益生菌在食品防腐方面具有巨大的潜力,从乳酸菌发酵液中开发生物防腐剂具有重要意义。基于此,筛选出一株乳酸菌,将发酵上清液喷洒在生湿面条上开展保鲜试验,能延长生湿面条的保质期,为进一步研究乳酸菌生物防腐剂提供材料。

The moisture content of raw wet noodle is high, it is easy to spoilage in the preservation process, especially in the summer. Lactic acid bacteria as probiotics in food preservation has great potential, and exploitation of biological preservatives from lactic acid bacteria fermenting liquid has important significance. Based on this, a strain of lactic acid bacteria was screened out, and the fermentation supernatant was sprayed on the fresh and wet noodle to carry out fresh keeping experiment, which could prolong the shelf life of raw noodles and provide the material for further research on the biological preservative of lactic acid bacteria.