研究了凝结芽孢杆菌、植物乳杆菌和鼠李糖乳杆菌在石斛汁中的生长规律,及发酵过程中的总酸、还原糖、p H值、活菌数、氨基态氮含量变化和之间的内在联系。从活菌数、产酸速度、产品的感官、风味等方面进行了评价,筛选出适用于发酵石斛汁的乳酸菌种。研究表明,发酵48 h后,凝结芽孢杆菌、植物乳杆菌、鼠李糖乳杆菌发酵石斛汁的酸度(以乳酸计)分别达到7.85、6.93和7.66 mg/m L;还原糖含量分别减少了78.64%、67.28%和76.85%;从产酸能力和产酸速度来说,凝结芽孢杆菌、鼠李糖乳杆菌要优于植物乳杆菌。

The growth of Bacillus coagulans,Lactobacillus plantarum and Lactobacillus rhamnosus were studied,and the content variation and relationship of acidity,reducing sugar,p H value,viable cell count and amino nitrogen were researched during the caulis dendrobii juice fermentation. By measuring the speed of acid production,viable cell count,the sense and flavor of product etc.,the lactobacillus being applicable to ferment Caulis dendrobii juice were screened. The results showed that,after 48 hours fermentation,acidity of three samples fermented by Bacillus coagulans,Lactobacillus plantarum and Lactobacillus rhamnosus reached 7. 85 mg / m L,6. 93 mg / m L and 7. 66 mg / m L,respectively,and the total sugar content reduced by 78. 64%,67. 28% and 76. 85%. Considering the speed of acid production and the ability to produce acid,Bacillus coagulans and Lactobacillus rhamnosus was better than Lactobacillus plantarum.