摘要
研究了外加直流电应用在鳕鱼下脚料水解液中胚芽乳杆菌(Lactobacillusplantarum)的乳酸发酵.在电能发酵(E EF)系统中,中性红浓度和电压值对MRS肉汤和水解液的影响明显不同.在最适的中性红浓度(100μmol/L)和电压(1.0V)条件下,鳕鱼下脚料水解液经48h的发酵后乳酸量提高了11.7%,最终pH值为4.060.
An electroenergizing fermentation (EE F) method was used in lactic acid fermentation haddock with hydrolysate and by Lactobacillus plantarum. The influence of neutral red (NR) and the voltage applied to MRS broth and haddock hydrolysate were apparently different. With the optimum NR concentration of 100 μmol/L and applied voltage of 1.0 V, the lactic acid production with haddock hydrolysate (as % of control) increased 11.7% and the final pH value was 4.060, after 48 hours fermentation.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第4期72-75,共4页
Journal of Wuxi University of Light Industry
关键词
鳕鱼下脚料
水解液
乳酸发酵
直流电
电能发酵
Lactobacillus plantarum
haddock
hydrolysate
electro-energizing fermentation
lactic acid fermentation
