乳酸菌应用于苹果渣发酵中具有提高营养价值、降低发酵基质pH值、抑制腐败菌生长等功能。该研究筛选了具有耐酸能力的植物乳植杆菌、副干酪乳酪杆菌和发酵粘液乳杆菌制备复合乳酸菌冻干菌剂。通过单因素试验和响应面试验优化冻干保护剂的组合,探究不同种类和添加量的冻干保护剂对复合乳酸菌冻干存活率的影响,以及冻干菌剂在发酵苹果渣中的应用效果。结果表明,复配保护剂组合为添加质量分数20.2%海藻糖、4.4%丙三醇、20.8%脱脂乳粉时,通过形成光滑致密的保护层将乳酸菌包裹,提高乳酸菌的冻干存活率。乳酸菌的冻干存活率为89%,活菌数达到2.0×109 CFU/g。应用在发酵苹果渣中,乳酸菌充分利用苹果渣基质中的营养物质增殖成为优势菌种。与未发酵样品相比,在25、37 ℃发酵温度下,粗纤维含量显著降低至18.17%、17.11%,粗蛋白含量显著提高至21.26%、23.15%,应用效果良好。该研究为乳酸菌高效利用以及苹果渣等农副产品可持续发展提供理论依据。
Lactic acid bacteria are used in the fermentation of apple pomace, which has the functions of improving nutritional value, reducing the pH value of fermentation substrate and inhibiting the growth of spoilage bacteria.Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Limoactobacillus fermentum with acid tolerance were screened to prepare a lyophilized agent for compound lactic acid bacteria.The combination of lyophilized protective agents was optimized by single factor test and response surface test, and the effects of different types and amounts of lyophilized protective agents on the lyophilized survival rate of compound lactic acid bacteria and the application effect of lyophilized bacteria in fermented apple pomace were explored.The results showed that when the combination of 20.2% trehalose, 4.4% glycerol and 20.8% skim milk powder was formulated, the lactic acid bacteria were encapsulated by forming a smooth and dense protective layer, and the lyophilized survival rate of lactic acid bacteria was improved.The lyophilized survival rate of lactic acid bacteria was 89%, and the number of viable bacteria reached 2.0×109 CFU/g.Applied in fermented apple pomace, lactic acid bacteria effectively use the nutrients in the apple pomace substrate to proliferate and become the dominant strains.Compared with the unfermented samples, the crude fiber content was significantly reduced to 18.17% and 17.11%, and the crude protein content was significantly increased to 21.26% and 23.15% at the fermentation temperature of 25 and 37 ℃.This study provides a theoretical basis for the efficient utilization of lactic acid bacteria and the sustainable development of agricultural and sideline products such as apple pomace.
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