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复菌发酵对混果馅料营养成分及挥发性物质变化的影响
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作者 刘禹志 赵文俊 +3 位作者 符树勇 张诚 杜冰 方嘉沁 《食品工业》 CAS 2022年第7期168-173,共6页
为探究复菌发酵对混果馅料营养成分及挥发性物质的影响,以荔枝、龙眼、芒果为原料制备成混合水果果浆再经过植物乳杆菌和DU-106复合发酵得到发酵混果馅料,考察发酵过程中馅料的营养成分和挥发性物质变化。结果表明:在复合菌种比例为植... 为探究复菌发酵对混果馅料营养成分及挥发性物质的影响,以荔枝、龙眼、芒果为原料制备成混合水果果浆再经过植物乳杆菌和DU-106复合发酵得到发酵混果馅料,考察发酵过程中馅料的营养成分和挥发性物质变化。结果表明:在复合菌种比例为植物乳杆菌∶DU-106=1∶1,接种量为0.1%情况下,发酵过程中混果馅料pH由4.5下降至3.4,乳酸含量由1.1 mg/g上升至15.0 mg/g,还原糖和可溶性固形物含量略微下降;发酵过程中共检测出47种挥发性物质,挥发性有机酸和烯类物质含量分别升高17.77%和11.07%,挥发性胺类物质下降了21.65%,醇类物质略微下降,多种挥发性物质的变化及共同作用构成了混果馅料特殊的风味。复菌发酵能够提高混果馅料的风味和口感,为复合益生菌应用于食品工业提供理论支撑。 展开更多
关键词 复菌发酵 植物乳杆 乳酸芽孢杆 挥发性物质 馅料荔枝
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Optimization of Fermentation and Product Collection Process of the Functional Bacteria for Bioremediation of Shrimp Culture Environment
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作者 李秋芬 邹玉霞 +3 位作者 辛福言 曲克明 陈民山 马绍赛 《Marine Science Bulletin》 CAS 2006年第1期53-60,共8页
In order to implement industrial production of selected functional bacteria for bioremediation of shrimp culture environment, the fermentation conditions of the three functional bacteria, which have high ability in de... In order to implement industrial production of selected functional bacteria for bioremediation of shrimp culture environment, the fermentation conditions of the three functional bacteria, which have high ability in degrading organic pollutants at the bottom of shrimp ponds, were studied. The results showed that the favorable fermentation medium (per L) was 25 g of peptone, 5 g of yeast extract, and 0.2 g of ferric phosphate, and the initial pH value of the medium was 8.0. The optimum fermentation time was 20 h. The optimum stirring way was stirring one hour after one hour. Iso-electric point sedimentation collecting method was the most efficient and economic method to collect the bacteria cells after fermentation, with the optimum sediment pH of 3.67, 4.02, and 3.40 for the strains Lt7222, Gy7018 and Lt7511,respectively. It was also indicated that the survival and reproducing ability of the bacterial cells were not affected by the sedimentation process. 展开更多
关键词 Aquaculture environment BIOREMEDIATION Functional bacteria FERMENTATION
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