食品工业科技2025，Vol.46Issue(6)：164-169,6.DOI:10.13386/j.issn1002-0306.2023100095
复合益生菌发酵马铃薯浓汁菌株筛选与工艺优化
Screening and Process Optimization of Hybrid Probiotics for Fermented Potato Juice
摘要
Abstract
Concentrated juice was the remaining material liquid after the production of potato oral liquid,which itself contained rich nutrients.In order to enhance the health function of concentrated juice,four strains of probiotics were selected for fermentation using concentrated juice as raw material.After single strain fermentation experiment,Lactobacillus plantarum A,Lactobacillus plantarum B and Lactobacillus paracei suitable for concentrated juice fermentation were obtained by acid production efficiency and viable bacteria number as indicators,and then compounded,and the compound probiotics fermentation process of potato concentrated juice was optimized by using viable bacteria number and sensory score as indicators.The results showed that the optimum compound probiotics fermentation conditions of concentrated juice were as follows:fermentation temperature 37 ℃,inoculum size 1.5％o,fermentation time 12 h,strain combination ratio 1∶1∶2.Under these conditions,the viable bacteria number in the compound probiotics fermentation of potato concentrated juice could reach 12.63 × 108 CFU/mL,and sensory score was 81.7 points.关键词
马铃薯浓汁/植物乳杆菌A/植物乳杆菌B/副干酪乳杆菌/工艺优化Key words
potato gravy/Lactobacillus plantarum A/Lactobacillus plantarum B/Lactobacillus paracei/process optimization分类
轻工纺织引用本文复制引用
焦昱玮,窦兆婷,田硕,刘敏,方海田..复合益生菌发酵马铃薯浓汁菌株筛选与工艺优化[J].食品工业科技,2025,46(6):164-169,6.基金项目
内蒙古农业大学创新创业训练项目(202310129056) （202310129056）
内蒙古农业大学职业技术学院"一生一品"工程项目(NDZYYSYP202216). （NDZYYSYP202216）
