现代食品科技2011，Vol.27Issue(3)：310-312,3.
火龙果汁乳酸发酵的研究
Study on the Lactic Acid Fermentation of Dragon Fruit Juice
摘要
Abstract
The growth of Lactobacillus plantarum and Lactobacillus casei, acid degree, total sugar content, and their relationship were researched during the dragon fruit juice fermentation. By measuring the speed of acid production, viable cell count, product's senses and flavor,etc. the lactobacillus applicable to ferment dragon fruit juice were screened. The results showed that, after 72 hours fermentation, acid degree of three samples fermented by Lactobacillus plantarum, Lactobacillus casei and their mixture reached to 82.9, 161.8 and 149.41, respectively, and the total sugar content reduced by 18.5％, 31.2％ and 30.5％. Considering the speed of acid production and ability to produce acid, Lactobacillus casei was better than Lactobacillus plantarum. The cooperation of bacteria was also studied .The viable cell count showed that Lactobacillus casei could improve the growth of Lactobacillus plantarum.关键词
火龙果汁/乳酸发酵/总糖/复合菌引用本文复制引用
丘裕,陈中,林伟锋,黄立新..火龙果汁乳酸发酵的研究[J].现代食品科技,2011,27(3):310-312,3.基金项目
广东省部产学研合作项目(2009B090600047) （2009B090600047）
广东省部产学研合作项目(2009B0903000579) （2009B0903000579）
