摘要
以草石蚕为原料,探讨了黑曲霉、米曲霉、干酪乳杆菌、瑞士乳杆菌、鼠李糖乳杆菌对草石蚕提取液中水苏糖保留率和蔗糖降解率的影响,筛选出最佳单菌发酵菌株;根据单菌对果糖、葡萄糖、蔗糖、水苏糖等的利用规律,进行混菌组合发酵,分析、优化混菌发酵工艺。接种量最优的混菌发酵组合为0.01%黑曲霉和0.01%乳杆菌,发酵36h,精制纯化后的样品水苏糖含量高达78.13%。
In this paper, the effects of Aspergillus niger, Aspergillus oryzae, Lactobacillus casei, Lactobacillus helveticus and Lactobacillus rhamnosus on the retention rate of stachyose and the degradation rate of sucrose in the extract of Stachys sieboldii are studied, the best single fermentation strain is selected. According to the rules of utilization of fructose, glucose, sucrose and stachyose by single bacteria, the mixed bacteria fermentation is carried out, and the fermentation process of mixed bacteria is analyzed and optimized. The optimum inoculation amount is 0.01% Aspergillus niger and 0.01% Lactobacillus . After fermenting for 36 h, the purified sample contains stachyose as much as 78.13%.
作者
舒丹阳
谢瑾
崔春
SHU Dan-yang;XIE Jin;CUI Chun(College of Food Science and Engineering, South China University of Technology,Guangzhou 510640, China)
出处
《中国调味品》
CAS
北大核心
2019年第5期1-4,共4页
China Condiment
关键词
草石蚕
水苏糖
发酵
纯化
Stachys sieboldii
stachyose
fermentation
purification
