食品与发酵工业

圣女果汁发酵的研究

  • 丘裕 ,
  • 陈中 ,
  • 林伟锋 ,
  • 黄立新
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网络出版日期: 2010-08-25

Study on the Fermentation of Cherry Tomato Juice

  • Qiu Yu ,
  • Chen Zhong ,
  • Lin Wei-feng ,
  • Huang Li-xin
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Online published: 2010-08-25

摘要

研究了保加利亚乳杆菌、干酪乳杆菌、植物乳杆菌和嗜热链球菌在圣女果汁中的生长规律,以及pH值、乳酸含量及之间的内在联系。在此基础上,筛选菌种进行圣女果汁发酵的复配研究。研究表明:发酵21 h后,4种菌分别发酵的圣女果汁的pH值分别降至4.0,3.8,3.90和4.14。在4种菌中,嗜热链球菌的迟滞期最短,3~6 h为对数期,之后进入稳定期。对复合菌发酵圣女果汁进行研究,结果表明:与对照相比,包含嗜热链球菌的复合菌发酵时间缩短;而保加利亚乳杆菌+嗜热链球菌发酵的圣女果汁的乳酸含量为0.49%,低于其他3种包含植物乳杆菌的复合菌。

本文引用格式

丘裕 , 陈中 , 林伟锋 , 黄立新 . 圣女果汁发酵的研究[J]. 食品与发酵工业, 2010 , 36(08) : 210 -212 . DOI: 10.13995/j.cnki.11-1802/ts.2010.08.013

Abstract

The growth of Lactobacillus bulgaricus,Lactobacillus casei,Lactobacillus plantarum and Streptococcus thermophilus,pH,lactic acid content and their relationship were researched during the cherry tomato juice fermenta-tion.Furthermore,the cooperation of bacteria was also studied.The results showed that:(1) pH values of these four strains could reach 4.0,3.8,4.01 and 4.14 after 21 hours fermenting,respectively.(2) Streptococcus thermophilus has the shortest delay period and its logarithmic phase can be reached after 3 ~ 6 hours fermenting.It was also con-firmed that the bacteria mixture contains Streptococcus thermopilus can shorten the fermentation period remarkably.The lactic acid content of cherry tomato juice fermented by Lactobacillus bulgaricus and Streptococcus thermophilus was 0.49%,which is lower than the bacteria mixtures contain Lactobacillus plantarum.
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