枇杷汁乳酸发酵优良菌株筛选及其发酵特性研究

以枇杷汁为原料,以乳酸发酵风味为主要评判指标,采用纯种控温发酵技术,筛选枇杷果汁乳酸发酵的优良乳酸菌,并研究其发酵特性。实验结果表明,枇杷果汁乳酸发酵的最适菌株为植物乳杆菌R23,其次为干酪乳杆菌R35,且2者发酵风格各具特色。发酵温度低于30℃时,菌细胞生长有较长的稳定期。枇杷果汁发酵过程中,总酸先降后升,酸代谢增减速率与发酵温度呈正相关。植物乳杆菌R23最适发酵温度25～30℃,发酵时间2～3 d。原果酸含量对发酵风味影响不显著。

Bacteria Strains Selection for the Lactic Acid Fermentation Loquat Juice and their Fermentation Characteristics

To select the excellent lactic acid bacteria for the development of the lactic acid fermentation loquat beverage and provide theoretical basis for the quality regulation of lactic acid fermentation.Loquat fruit juice was used as the material.Using the pure species and temperature-controlled fermentation technology,the excellent lactic acid bacteria for lactic acid fermentation was selected by using the flavor of lactic acid fermentation as the major judging index.Then its fermentation characteristics were s...