干酪乳杆菌对柑橘汁发酵的工艺研究.pdf

文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

干酪乳杆菌对柑橘汁发酵的工艺研究

高寅,李汴生,林伟锋,陈中
(华南理工大学轻工与食品学院,广东广州 510640)
摘要:研究了干酪乳杆菌发酵柑橘汁的发酵过程。接入柑橘汁后的 0~10 h 内干酪乳杆菌处于迟滞期;第 10 h 开始发酵进入对数期,
并在第 52 h 结束,发酵终点的活菌数为 ×109 cfu/mL;发酵液 pH 值从起点的 降至终点的 ;发酵液最高总酸达到 g/100
mL。进一步研究了干酪乳杆菌营养源的优化,结果表明添加脱脂奶粉和对发酵影响显著,最佳蛋白质添加量为 %(w/w)。最后对保
藏期间的活菌数稳定性进行研究发现,25 ℃保藏 30 d 活菌存活率为 %,4 ℃保藏 30 d 活菌存活率达到 %。
关键词:干酪乳杆菌;发酵;柑橘汁;存活率
文章篇号:1673-9078(2011)8-946-948
Study of Citrus Juice Fermentation by
GAO Yin, LI Bian-sheng, LIN Wei-feng, CHEN Zhong
(College of Food Engineering, South China University of Technology, Guangzhou 510640, China)
Abstract: The process of citrus juice fermentation with was studied. The fermentation began with a 10 h lag phase, after that
logarithmic phase started and ended at 52 h with ×109cfu/mL viable count of . The pH value dropped from to and the total acid
reached g/100 mL. The formula of nutrient source was optimized. Results showed that the influence of dry skim milk on the fermentation was
significant. After 30 d preservation, the survival rate of viable count of L. casei preserved in 25 ℃ and 4 ℃maintained % and %,
respectively.
Key words: ; fermentation; citrus juice; survival rate

我国是世界上重要的柑橘原产地之一[1]。从 2002 年
1 材料与方法
开始,国家开始实施柑橘区域发展规划,2000