【摘要】 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。更多还原

【Abstract】 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 studied.The results showed that,Lactobacillus plantarum R23 was screened as the most suitable bacterium for lactic acid fermentation loquat juice,and next came Lactobacillus casei R35,and the flavor were different and special.When the fermentation temperature was lower than 30 ℃,the growth of lactic acid bacteria had a long stationary stage.In the fermentation process,a trend that acids decreasing at the first stage and increasing at the later stage was present,and the acid metebolism rate had positive effect on the fermentation temperature.The most suitable temperature of Lactobacillus plantarum R23 was 25～30 ℃ and the most time was 2～3 days.Fruit acid content of loquat juice wasn’t significant influence for fermentation flavor.更多还原