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。

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.