采用VITEC-2 compact微生物鉴定仪对煎饼发酵面糊中乳酸菌进行鉴定,并对其制备冻干菌发酵剂的保护剂进行筛选和优化。结果表明,煎饼发酵面糊中乳酸菌为戊糖片球菌。通过单因素试验比较及响应面实验设计,冷冻保护剂的最佳配方为海藻糖1.38%,谷氨酸钠4.80%,蔗糖13.80%,脱脂乳13.50%,在此优化条件下,戊糖片球菌的存活率可达88%。

Lactic acid bacteria of Fermented pancake batter was identified by VITEC-2 compact microbial identification system and the protective agent for preparation of freeze-dried bacteria ferment was screened and optimized.The results showed that lactic acid bacteria in pancake batter fermentation was pediococcus pentosaceus.Through single factor and response surface methodology of experiments,the formulation of cryoprotectant was Trehalose 1.38%,sodium glutamate 4.80%,sucrose 13.80%,skim milk 13.50%,Under optimized conditions,the survival rate of pediococcus pentosaceus could reach 88%.