| 复合益生菌协同发酵葡萄汁菌种筛选与工艺优化 |
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| 引用本文： | 仵白敏, 杨文博, 刘慧, 张春岭, 刘杰超, 焦中高. 复合益生菌协同发酵葡萄汁菌种筛选与工艺优化[J]. 食品工业科技, 2020, 41(13): 122-127. DOI: 10.13386/j.issn1002-0306.2020.13.020 |
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| 作者姓名： | 仵白敏 杨文博 刘慧 张春岭 刘杰超 焦中高 |
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| 作者单位： | 1.中国农业科学院郑州果树研究所, 河南郑州 450009 |
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| 基金项目： | 河南省重点研发计划与推广专项(科技攻关)项目(182102110035)中国农业科学院科技创新工程专项项目(CAAS-ASTIP-2017-ZFRI)。 |
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| 摘 要： | 为增强葡萄汁的保健功能,以巨玫瑰葡萄为原料,选择21株益生菌对葡萄汁进行发酵,经过初筛和复筛,得到适宜葡萄汁发酵的植物乳杆菌21802和短乳杆菌6239,并将两株菌进行复配,以活菌数和感官评分为指标,对复合益生菌协同发酵葡萄汁工艺进行优化。结果表明,复合益生菌协同发酵葡萄汁最佳发酵工艺条件为:植物乳杆菌21802与短乳杆菌6239的菌种比例1:2,葡萄汁料水比2:1,接种量5%,发酵温度36 ℃,发酵时间60 h。此条件下发酵所得益生菌发酵葡萄汁的活菌数可达到8.98×109 CFU/mL,感官评分为91.1分。
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| 关 键 词： | 益生菌 发酵 葡萄汁 工艺优化 |
| 收稿时间： | 2019-10-10 |
Screening of Probiotic Strains and Process Optimization for Synergistic Fermentation of Grape Juice |
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| WU Bai-min, YANG Wen-bo, LIU Hui, ZHANG Chun-ling, LIU Jie-chao, JIAO Zhong-gao. Screening of Probiotic Strains and Process Optimization for Synergistic Fermentation of Grape Juice[J]. Science and Technology of Food Industry, 2020, 41(13): 122-127. DOI: 10.13386/j.issn1002-0306.2020.13.020 |
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| Authors: | WU Bai-min YANG Wen-bo LIU Hui ZHANG Chun-ling LIU Jie-chao JIAO Zhong-gao |
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| Affiliation: | 1.Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China |
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| Abstract: | In order to improve the health promoting effects of grape juice, 21 kinds of probiotic strains were used for fermentation of grape juice producing with ‘Jumeigui’ grape berries. By comparing the fermentation ability of each probiotic strain as well as phenolic content and sensory properties of fermented grape juices, Lactobacillus plantarum 21802 and Lactobacillus brevis 6239 were selected as the most suitable probiotic strains for fermentation of grape juice. Then, based on viable count and score of sensory evaluation, the process was optimized by using Lactobacillus plantarum 21802 and Lactobacillus brevis 6239 for synergistic fermentation of grape juice. Results showed that the optimum conditions for synergistic fermentation of grape juice by compound probiotics were as follows:The ratio of Lactobacillus plantarum 21802 to Lactobacillus brevis 6239 was 1:2, the ratio of grape juice to water was 2:1, the inoculation amount was 5%, the fermentation temperature was 36℃, and the fermentation time was 60 h. Under these optimal conditions, the viable count of probiotics in fermented grape juice achieved to 8.98×109 CFU/mL, and the score of sensory evaluation was 91.1. |
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| Keywords: | probiotics fermentation grape juice process optimization |
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