| 宜宾芽菜发酵菌种的优选 |
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| 引用本文： | 左勇,鞠帅,刘利平,谢晖,李杨. 宜宾芽菜发酵菌种的优选[J]. 中国蔬菜, 2012, 1(4): 91-96 |
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| 作者姓名： | 左勇 鞠帅 刘利平 谢晖 李杨 |
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| 作者单位： | 四川理工学院生物工程学院，四川自贡 643000 |
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| 基金项目： | 四川省科技计划项目(2010NZ0063);四川省企业技术创新项目(2010YBYB426) |
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| 摘 要： | 采用反相高效液相色谱法测定不同芽菜样品中有机酸含量，以优选出宜宾芽菜发酵菌种。通过检测不同菌种发酵样品中有机酸的种类及含量，并结合感官评定和理化指标测定结果表明，复合菌种AN1∶AE为最优发酵菌种，其发酵产品总酸含量最高，达到35.97 mg?g-1。
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| 关 键 词： | 宜宾芽菜 反相高效液相色谱法 有机酸 总酸 |
Optimization of Mycelium Strains for Yibin Bean Sprouts |
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| ZUO Yong,JU Shuai,LIU Li-ping,XIE Hui,LI Yang. Optimization of Mycelium Strains for Yibin Bean Sprouts[J]. China Vegetables, 2012, 1(4): 91-96 |
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| Authors: | ZUO Yong JU Shuai LIU Li-ping XIE Hui LI Yang |
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| Affiliation: | College of Bioengineering，Sichuan University of Science and Engineering，Zigong 643000，Sichuan，China |
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| Abstract: | The optimum strains were selected from bean sprouts using rapid separation high performance liquid chromatography(RP-HPLC)to determine organic acids contents of different bean sprouts.The composition and content of different organic acids were determined by this method.By combining sense test with physical and chemical properties tests,the types and contents of organic acids from different fermentation strain samples were tested.The results showed that optimum fermentation strains were AN1∶AE composite bacteria.The total content of organic acids was the highest in the fermentation product.It can reach 35.97 mg·g-1. |
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| Keywords: | Yibin bean sprouts RP-HPLC Total organic acid Total acids |
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