【摘要】 本试验以羊栖菜为原料,葡萄糖与脱脂乳粉为辅料,利用植物乳杆菌、干酪乳杆菌以及短乳杆菌3种乳酸菌单独与复合配比进行发酵,以葡萄糖添加量、脱脂乳粉添加量、接种量与发酵温度为试验因素进行单因素试验,根据单因素试验结果,以接种量、发酵温度和发酵时间为因素进行响应面试验,探索出适合羊栖菜浆发酵的适宜工艺条件。结果表明:发酵羊栖菜浆植物乳杆菌、干酪乳杆菌、和短乳杆菌的适宜配比为2∶1∶2,葡萄糖添加量为4%,脱脂乳粉添加量为3%,接种量为2.66%,在30℃条件下,发酵29.93 h,得到富含乳酸菌的羊栖菜发酵液。更多还原

【Abstract】 In this paper, Sargassum fusiforme was used as raw material; glucose and skim milk powder were used as auxiliary materials, and three Lactobacillus species(Lactobacillus plantarum, Lactobacillus casei and Lactobacillus brevis) were used for fermentation. Single factor tests were carried out to determine the amount of glucose, skim milk powder, inoculum size and fermentation temperature. Based on the single factor test results, a response surface test was conducted with the inoculum size, fermentation temperature, and fermentation time, to determine the best process for fermentation. The results indicates that a ratio of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis at 2:1:2, with 4% glucose, 3% skim milk powder, 2.66% inoculum, and fermentation at 30 ℃ for 29.93 h were the optimum conditions. The fermentation broth rich in lactic acid bacteria were obtained.更多还原