期刊论文

Study on the Optimization of Compound Lactobacillus Fermentation in Yam

中文

食品研究与开发

1005-6521

2020

41

20

119-123

10.12161/j.issn.1005-6521.2020.20.020

湖南省自然科学基金项目(2015JJ4028) 湖南省教育厅项目(17C0764)。

本校为第一机构

为丰富淮山发酵产品中有益菌种类及其活性物质,试验以淮山为主要原料,选择嗜热链球菌和植物乳杆菌作为复合发酵菌种,在单因素试验的基础上,通过正交试验优化复合乳酸菌发酵淮山的工艺条件。结果表明,最佳发酵条件为温度40℃、时间16 h、菌株接种量5%、蔗糖添加量3%和菌株接种体积比1∶1;在此条件下,乳酸菌活菌数可达到（8.62±0.02）lg（CFU/m L）,并且发酵过程中多糖含量随时间的变化呈现下降趋势。

In order to enrich the beneficial bacteria species and active substances in the fermentation products of yam,using yam as raw material,Streptococcus thermophilus and Lactobacillus plantarum were selected as compound fermentation strains.On the basis of single-factor experiments,the fermentation conditions of compound Lactobacillus fermentation in yam were optimized by orthogonal test.The results showed that the optimum fermentation conditions were obtained as follows:fermentation temperature 40℃,fermentation time 16 h,strain inoculum 5%,sucros...