乳酸菌发酵荠菜－番茄复合蔬菜汁的动力学研究

以荠菜和番茄为基料，用嗜酸乳杆菌和植物乳杆菌为试验菌种进行乳酸发酵，在发酵工艺优化的基础上，对5L 罐乳酸菌分批发酵过程进行研究，建立了菌体生长、产物生成和底物消耗动力学模型，经验证，模型的理论值和实验值拟和较好。所建动力学模型对乳酸菌发酵荠菜- 番茄复合蔬菜汁的反应器设计、工艺原理以及有效的控制发酵过程具有指导意义。

Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum

Capsella bursa-pastoris L. and tomato mixed juice was fermented with Lactobacillus acidophilus and Lactobacillus plantarum. The fermentation process was optimized in a 5 L batch cylinder and the kinetic models of cell growth, lactic acid formation, and glucose consumption were established. Results showed that the theoretic values of the models and the experimental data were in good agreement. The kinetic models were helpful to practical reactor design, craft management and control of the fermentation process.