摘要
以实验室保藏的1株乳酸菌与1株酵母菌为研究对象,采用真空冷冻干燥技术制作活菌制剂,并对菌剂发酵性能进行评估。结果表明:经4℃、6 500 r/min,13 min离心收集菌体,再以10%蛋白胨+3%维生素C为保护剂,真空冷冻干燥后,酵母菌与乳酸菌冻干存活率分别达86.3%、87.8%。将自制复合菌剂用于甘蓝发酵,并与市售菌剂、自然发酵比较:添加自制菌剂发酵的甘蓝p H、总酸度提前2 d趋于稳定,分别为5.4、11.05 g/100 g;亚硝酸盐含量更低,最大值仅为7.07 mg/kg;初步认定乙醇(42.46%)、苯乙醇(13.47%)、4-乙基苯酚(6.77%)、顺-3-己烯醇(4.48%)为自制菌剂发酵甘蓝的主要风味物质。此复合菌剂具有较好的产酸产香能力,其在泡菜行业具有良好的应用前景。
In this study, a lactic acid bacteria strain and a yeast strain preserved in laboratory were used to pre- pare live bacteria agent by vacuum freeze-drying technology, and fermentation performance of live bacteria agent was evaluated. Results showed that bacteria were collected by centrifugation （4 ℃ , 6 500 r/min, 13 rain） with 10% pep- tone and 3% vitamin C as protective agent, the survival rates of yeast and lactic acid bacteria after vacuum freeze-dr- ying were 86.3% and 87.8% , respectively. Fermentation using self-made bacteria agent was compared with commer- cial bacteria agent and natural fermentation. The pH and total acid of cabbage fermented by self-made bacteria agent were 5.4 and 11.05 g, which showed stronger acid-producing capability than others. The maximum content of nitrate from fermentation using self-made bacteria agent was lower than that from other fermentation, which was only 7.07 mg/kg. Ethanol （42.46%）, benzene ethanol （13.47%）, 4-ethyl phenol （6.77%） and cis -3-hexenol （4.48%） were preliminarily identified as the main volatile flavor compounds of self-made bacteria agent. The self-made bacteria agent with stronger acid production and aroma-producing ability would have good application prospects in the pickle industry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第12期98-104,共7页
Food and Fermentation Industries
基金
四川省教育厅自然科学基金(15ZA0315)
四川省科技厅(2016NZ0018)
四川省科技厅(2016FZ0027)
成都市科技局(2015-NY02-00360-NC)
关键词
酵母菌
乳酸菌
菌剂
发酵性能
yeast
lactic acid bacteria
bacteria agent
fermentation performance
