摘要
将黄浆水经乳酸菌、酵母菌发酵后,分析发酵产物的总酸量、p H值、氨基态氮和不同有机酸的含量。通过发酵工艺的优化,重点研究了发酵产物有机酸的含量。结果表明,乳酸菌和酵母菌单一和联合发酵时均显著性提升产物有机酸含量。结果表明,获得乳酸的最佳发酵方式为乳酸菌单一发酵,获得醋酸的最佳发酵方式为酵母菌单一发酵,获得酒石酸的最佳发酵方式为乳酸菌与酵母菌以接种比1∶4发酵,获得丁二酸最佳发酵方式为乳酸菌与酵母菌接种比3∶2发酵。
After the yellow pulp water was fermented by lactic acid bacteria and yeast, the total acid content, p H value,amino nitrogen and different kinds of organic acids of the fermentation products were analyzed. Through the optimization of fermentation process, the contents of organic acids of fermentation products were studied. The results showed that both Lactobacillus and yeast could significantly increase the contents of organic acids during the process of single and joint fermentation.Single fermentation of Lactobacillus was the best way to obtain lactic acid. The best method for obtaining acetic acid was yeast single fermentation. The best way to obtain tartaric acid was to ferment Lactobacillus and yeast in the ratio of 1∶4. The optimal fermentation method for obtaining succinic acid was to ferment Lactobacillus and yeast with the proportion of 3∶2.
作者
乔明武
何人可
宋莲军
赵秋艳
庞晓晗
QIAO Mingwu;HE Renke;SONG Lianjun;ZI-IAO Qiuyan;PANG Xiaohan(Zhengzhou City Key Laboratory for Soybean Refined Processing,College of Food Science and Technology,He＇nan Agricultural University,Zhengzhou,He＇nan 450002,China)
出处
《农产品加工》
2018年第9期19-21,28,共4页
Farm Products Processing
基金
河南省科技攻关项目"黄浆水生物利用关键技术研究"(201411)
关键词
乳酸菌
酵母菌
黄浆水
发酵
有机酸
lactic acid bacteria
yeast
yellow pulp water
termentation
organic acids
