食品工业科技2017，Vol.38Issue(11)：134-139,6.DOI:10.13386/j.issn1002-0306.2017.11.017
一株乳酸乳球菌的分离鉴定及其发酵豆汁工艺优化
Isolation and identification of Lactococcus lactis and process optimization in fermented beverage of mung bean
摘要
Abstract
A strain of Lactococcus lactis subsp.lactis with accelerating the separation of starch and good fermentation properties was isolated from Beijing Douzhi by natural fermentation.This strain was named Lactococcus lactis subsp.lactis LLY003 and applied to fermentation beverage and the supernatant of mung bean starch as substrate.Then the single factor experiment and orthogonal experiment were designed for optimizing the technology parameters.The optimal fermentation condition was inoculated amount 8％ at 39 ℃ for 6 hours with 6％ aucrose,under these conditions,the values of sensory reached 94 scores and the viable cells reached 3.22 × 1011 CFU/mL.The storage shelf life could reach up to 20 days at 4 ℃ and the viable cells above one hundred billion.关键词
豆汁/绿豆/乳酸菌/发酵Key words
beverage of mung bean/mung bean/lactic acid bacteria/fermentation分类
轻工纺织引用本文复制引用
张莉力,韩梅,刘黎莹,于洋,张振,许云贺..一株乳酸乳球菌的分离鉴定及其发酵豆汁工艺优化[J].食品工业科技,2017,38(11):134-139,6.基金项目
国家自然科学基金项目(31301499) （31301499）
辽宁省自然科学基金项目(2014022052). （2014022052）
