摘要
本研究采用自行分离选育的植物乳杆菌进行增菌培养,确定了植物乳杆菌的增菌最佳培养基成分为:以添加2%的葡萄糖、1%的蛋白胨为基础培养基,加入5%蕃茄汁、6%辣椒汁、7.5%莴苣汁,增菌最佳培养条件为:培养温度为30℃、振荡频率为50r/min、发酵期间pH为6的条件下,植物乳杆菌的最高活菌数达3.56×109cfu/ml,5%麦芽糊精+5%蔗糖+0.8%海藻糖+0.2%吐温作为冻干保护剂所得结果最好,植物乳杆菌菌体的冷冻存活率为83.6%、冻干存活率为80.6%、冻干菌粉活菌数为2.37×1010cfu/g。使用直投式功能菌剂发酵青菜,在30℃条件下,盐水浓度为6%￣8%,青菜发酵时间为4d,在25℃条件下,青菜发酵时间为5d,泡青菜产品具有较浓的乳酸发酵的香气,酸味纯正,滋味浓郁,酸度适中。
A Lactobacillus plantarum was separated to produce direct vat set starters. Optimal culture medium and best cultivation conditions for cell proliferation of the lactic acid bacteria （LAB） were studied. Optimal culture medium was determined as： 2% glucose, 1% peptone, 5% tomato juice, 6% chili juice and 7.5% lettuce juice, and the best cultivation conditions were： 30℃, 30rpm, and pH 6.5. Best total viable counts （TVC） of LAB was 3.56×10^9cfu/ml. Direct vat set （DVS） starters were produced after centrifugation and lyophilization using 5% Maltodextrin, 5% sucrose, 0.8% fucose, 0.2% twain as the cryoprotector. TVC, surv.ival rates of freeze and lyophilization in the DVS reached 2.37×10^10cfu/g, 83.6%, and 80.6% respectively. DVS were applied in the Chinese traditional pickles using Brassica juncea var.foliosa as the main material. The pickles with fermentative flavor and mediate sour were produced after 4 days under 30℃ or 5days under 25℃.
出处
《四川食品与发酵》
2008年第4期19-23,共5页
Sichuan Food and Fermentation
基金
四川省科技支撑项目(2006Z06-002-04)
关键词
直投式菌剂
增茵培养
保护剂
冷冻干燥
青菜
发酵时间
Direct vat set starter, Cell proliferation
Cryoprotector, Lyophilization
Brassica juncea var.foliosa
Fermentation time
