食品与发酵工业2011，Vol.37Issue(9)：114-118,5.
高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究
Study on Jerusalem artichoke Pickle Fermented Directly by LactobaciUus plantarum Producing Higher Extracellular Polysaccharide
摘要
Abstract
Jerusalem artichoke polysaccharidc and extraccllular polysaccharide of lactic acid bacteria have different functional properties which are probiotic. In this paper, a Lactobacillus plantarum with high EPS-produclng capacity was selected for direct vat set （DVS） culture starter and prepared for Jerusalem artichoke pickles. The changes of the pH, total acid, viable count, vitamin C, amino acid nitrogen and soluble solids content in the pickle liquid were studied, while the effect of inulin which is the main component of artichoke on growth of Lactobacillus plantarum was studied. The yield of extracellular polysaccharide produced by the strain was determined. The results showed that inulin could promote the growth of Lactobacillus plantarum, and the yield of extracellular polysaccharide was up to 471 mg/L after 24h under the temperature of 37℃. Various indexes of Jerusalem artichoke pickle direct investment indicators were better than natural fermentation. The pH was up to 3.46, total acid content was 0.36% , the number of viable cells remained at 4.3×10^8 CFU/mL, content of vitamin C was 16.92% , content of amino acid nitrogen was 0. 033% , and content of soluble solids was 15% in the pickle liquid fermented directly by the starter. The acidity of pickle products was optimum, and the liquid showed attractive white with high viable cells and rich extracellular polysaccharide. The Jerusalem artichoke pickles was of benefit to the health of the young and old due to the higher nutrition.关键词
植物乳杆菌/胞外多糖/直投式发酵剂/菊芋泡菜Key words
Lactobacillus plantarum/extracellular polysaccharide/DVS starter,Jerusalem artichoke pickle分类
轻工纺织引用本文复制引用
崔树茂,郭钦,刘崇万,董英..高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究[J].食品与发酵工业,2011,37(9):114-118,5.基金项目
江苏省高技术研究项目 （）
