摘要
该试验对乳酸菌发酵核桃粕乳的不同菌株进行筛选，通过pH值、酸度及感官评定分析，从9株乳酸菌中筛选出嗜酸乳杆菌（Lactobacillus acidophilus）和植物乳杆菌（Lactobacillu splantarum）两株优良菌种。研究两株乳酸菌的复配比例，并与传统发酵剂发酵的核桃粕乳进行品质对比。结果表明，以嗜酸乳杆菌：植物乳杆菌（1：1）接种发酵后得到的发酵核桃粕发酵乳综合品质最佳，其感官评分90分，氨基酸态氮含量57．0mg／L，活菌总数7．35×10^7CFU／mL，经发酵后的营养价值明显优于传统发酵剂发酵的核桃粕乳。
The paper focused on screening lactic acid bacteria for walnut dregs milk fermentation. According to pH and acid determination and sensory evaluation analysis, Lactobacillus acidophilus and Lactobacillus plantarum were the optimal strains among the nine lactic acid bacteria. The compound proportion of the two strains of lactic acid bacteria was studied and the quality of walnut dregs milk was compared with the one fermented by traditional fermentation starter. The results showed that L. acidophilus and L. plantarum ratio 1：1 exhibited optimal comprehensive quality for fermented walnut dregs milk, the sensory evaluation score was 90, amino acid nitrogen was 57.0 rag/L, bacteria count was 7.35×10^7 CFU/ml, and the nutritional value of the multi-strains fermented milk was superior to those fermented with traditional fermentation starter.
出处
《中国酿造》
CAS
北大核心
2016年第9期180-184,共5页
China Brewing
基金
黔科合重大专项([2011]6011号)
关键词
发酵剂
核桃粕乳
嗜酸乳杆菌
植物乳杆菌
fermentation starter
walnut dregs milk
Lactobacillus acidophilus
Lactobacillus plantarum
