摘要
向鲜榨并经巴氏灭菌的荔枝汁中接入不同的乳酸菌(干酪乳杆菌、肠膜状明串珠菌、乳酸链球菌、植物乳杆菌、保加利亚乳杆菌和嗜热链球菌)进行发酵,比较发酵过程中乳酸菌活菌数、pH值、总滴定酸、总糖、还原糖、总多酚、DPPH清除力和色泽等变化。结果表明,荔枝汁营养丰富,上述各种乳酸菌均能在荔枝汁中很好地生长,其中肠膜状明串珠菌的生长速率(对数生长期)略高于其他5种菌;另外,肠膜状明串珠菌相比其他乳酸菌种更能适应发酵后期的酸性环境,对荔枝汁中糖的转化能力最强,转化糖的降幅约为78%;并且,在多酚和色泽保留率方面,肠膜状明串珠菌也明显优于其他乳酸菌种。
The changes of lactic acid bacterial number, pH, total titratable acidity, total sugar, reducing sugar, total polyphenol, DPPH scavenging and color in pasteurised litchi juices were studied when fermented with various lactic acid bacteria （Lactobacillus casei, Leuconostoc mesenteroides, Streptococcus lactis, Lactobacillus plantarum, LactobaciUus bulgaricus and Streptococcus thermophilus）. The results showed that the nutrient of litchi juice was rich for growth of lactic acid bacteria, and the growth rate of Leuconostoc mesenteroides in logarithmic growth phase was slightly higher than other 5 strains. As compared with other 5 strains, sugar transformation ability of Leuconostoc mesenteroides was the highest, which was almost 78%. Moreover, Leuconostoc mesenteroides was also superior to other 5 strains in reserve of total polyphenol and color.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第7期95-98,共4页
Guangdong Agricultural Sciences
基金
国家科技支撑计划项目(2012BAD31B03)
广东省科技计划项目(2012B010300028)
关键词
荔枝汁
乳酸菌
肠膜状明串珠菌
发酵
litchi juice
lactic acid bacteria
Leuconostoc mesenteroides
fermentation
