作　　者： ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《中国食品学报》 2014年第3期72-77,共6页

摘　　要： 从豌豆发酵液中筛选到5株可抑制莲藕褐变度(BD)和PPO酶活的防褐变乳酸菌。经16SrDNA鉴定,L5、L8和L11与戊糖乳杆菌JCM8339相似性达100%,而L6和L10与植物乳杆菌CG4相似性达99%。以L8和L10为代表,通过单因素和正交试验对其发酵培养条件进行优化,得到最佳发酵条件是:L8培养基初始pH 6.0,接种量2%,发酵温度30℃,发酵时间16 h;L10培养基初始pH 7.0,接种量5%,发酵温度30℃,发酵时间22 h。 Five lactic acid bacteria strains which could inhibit the Browning degree and PPO activity of Lotus root were screened out from peas fermentation broth.L5,L8 and L11 reached 100% similarity with Lactobacillus pentosus JCM8339,L6 and L10 reached 99% similarity with Lactobacillus planatarum CG4 through 16SrDNA identification.Selected L8 and L10 as the representative strain,the single factor and the orthogonal trial on the optimization of five lactic acid bacteria strains fermentation conditions were carried out in this paper.The results showed that the optimum fermentation conditions of L8 were： initial pH 6.0,inoculation amount 2%,fermentation at 30 ℃ for 16 h and the optimum fermentation conditions of L10 were as follows： initial pH 7.0,inoculation amount 5%,fermentation at 30 ℃ for 22 h.

关 键 词： 防褐变 乳酸菌 筛选 发酵优化

领　　域： [轻工技术与工程] [轻工技术与工程]