In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and...In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and isolated with a Man-Rogosa-Sharpe （MRS） culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation, the 16 strains were inoculated into the MRS medium with a concentration of 4% and then incubated at 37 ~C. The pH and the absorbance of the culture were mea- sured. The activated strains were then mutagenized in a field of 4 KV/cm mutation, with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the pH and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacillus and the acid production of the bacteria was signifi- cantly improved by the mutagenesis of the corona electric field.展开更多
Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sau...Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sauerkraut.In the fermentation process,the dynamic changes of total acid in sauerkrauts at different levels of sugar concentration,salt concentration,inoculation and temperature were studied.The response surface method was used to study the effects of changes in multiple factors at the same time.On the basis of“one-variable-at-a-time”approach,the response surface method optimized papaya sauerkraut fermentation process.According to the change of total acid in single factor,29 experiments were designed by 4×3 factorial central composite design.The optimum fermentation conditions were obtained as follows:sugar at 3.8%,salt at 2.8%,inoculation at 5%,and temperature at 31℃.展开更多
基金Supported by National Natural Science Foundation of China
文摘In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and isolated with a Man-Rogosa-Sharpe （MRS） culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation, the 16 strains were inoculated into the MRS medium with a concentration of 4% and then incubated at 37 ~C. The pH and the absorbance of the culture were mea- sured. The activated strains were then mutagenized in a field of 4 KV/cm mutation, with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the pH and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacillus and the acid production of the bacteria was signifi- cantly improved by the mutagenesis of the corona electric field.
基金The research is funded by Hainan University Research Funds Projects(No.kyqd1315)to serve local economic and social developmentAs a Hainan University project(2013),it is one of the Graduate Student Innovation Research Topics of Colleges and Universities in Hainan Province.
文摘Papaya,a tropical fruit was used as the raw material to produce sauerkraut in the study.Three lactic acid bacteria strains isolated from papaya were added to the sauerkraut to facilitate the fermentation of papaya sauerkraut.In the fermentation process,the dynamic changes of total acid in sauerkrauts at different levels of sugar concentration,salt concentration,inoculation and temperature were studied.The response surface method was used to study the effects of changes in multiple factors at the same time.On the basis of“one-variable-at-a-time”approach,the response surface method optimized papaya sauerkraut fermentation process.According to the change of total acid in single factor,29 experiments were designed by 4×3 factorial central composite design.The optimum fermentation conditions were obtained as follows:sugar at 3.8%,salt at 2.8%,inoculation at 5%,and temperature at 31℃.
