摘要
筛选出适合蔬菜汁乳酸发酵的菌株;AS1.11,AS1.122,AS1.20。它们达到最高产酸量需要的糖浓度分别为3%,3%,1%。其产酸能力和产酸速度为AS1.11>AS1.122>AS1.20。所产乳酸为左旋或消旋乳酸。三株乳酸菌混合共酵优于单一菌株发酵。蔬菜原料组合以胡萝卜:甘蓝:黄豆芽:平菇=6:2:1:1为佳,发酵原汁用芹菜汁、生姜汁、食盐等调味较好。
Three strains of lactic acid bacteria suitble for the lactic fermentationof vegetable juice,As 1.11,As 1.122 and As 1.20;were selected.Theyrequired 3%,3% and 1% of sugar,respectively,for the highest produ-ction of acid,Comparatively As 1.11 produced the highest level acidand showed the greatest speed in acid prduction followed in sequence,by As 1.122 and As 1.20.The lactic acid produced by the three strainsturned out to be levo-or lextro-levo lactic acid.Combined fermentationwith all three strains gave better results than fermentation with a singlestrain.Combination of cabbage,carrot,soybean sprout and French mush-room in the proportion of 6:2:1:1 produced the best juice.Addition ofsome celery juice,ginger juice and salt to the raw fermented juice impro-ved the flavour of the product.
出处
《西南农业大学学报（自然科学版）》
CSCD
1991年第2期165-169,共5页
Journal of Southwest Agricultural University
关键词
蔬菜汁
乳酸发酵
饮料
lactic acid bacteria
vegetable crops
/beverage crops,ferment
juice
