食品科学2017，Vol.38Issue(22)：80-87,8.DOI:10.7506/spkx1002-6630-201722013
益生菌发酵苹果汁工艺优化及有机酸的变化
Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation
摘要
Abstract
The fermentation of Fuji apple juice by lactic acid bacteria was optimized and changes in organic acids during fermentation were analyzed.Lactobacillus paracasei 20241,Bifidobacterium animalis 6165,Streptococcus thermophilus 6063 and Lactobacillus acidophilus 6005 were used as mixed cultures in the fermentation of apple juice.The optimization of culture composition,inoculum size and fermentation time was performed using one-factor-at-a-time method and response surface methodology.Viable cell count and sensory score were used as response variables.The results showed that the optimal fermentation conditions were as follows:ratio of four probiotic strains,1∶1∶1∶1;inoculum size,2％;fermentation time,24 h;and temperature,37 ℃.Under these conditions,viable cell count was 1.985 × 108 CFU/mL and sensory score was 80.23 points.Malic acid and succinic acid contents decreased significantly after fermentation (P ＜ 0.05),while lactic acid,quinic acid,citric acid,tartaric acid,pyruvic acid and shikimic acid contents significantly increased (P ＜ 0.05) as demonstrated by HPLC analysis.关键词
乳酸菌/苹果汁/发酵/工艺优化/有机酸Key words
lactic acid bacteria/apple juice/fermentation/process optimization/organic acids分类
轻工纺织引用本文复制引用
李维妮,张宇翔,魏建平,袁亚宏,韩晓江,岳田利..益生菌发酵苹果汁工艺优化及有机酸的变化[J].食品科学,2017,38(22):80-87,8.基金项目
“十三五”国家重点研发计划重点专项(2017YFD0400702) （2017YFD0400702）
