轻工学报2025，Vol.40Issue(2)：41-50,10.DOI:10.12187/2025.02.005
黄米黏豆包优良乳酸菌发酵剂的筛选与应用
Screening and application of lactic acid bacteria starter from proso millet Niandoubao
摘要
Abstract
In order to improve the quality of proso millet Niaodoubao,287 strains of lactic acid bacteria were studied as research subjects.Through growth,acid production ability,antioxidant activity,exopolysaccharide synthesis capability,and in situ fermentation experiments,excellent lactic acid bacteria fermentation agents were selected for proso millet Niaodoubao.The results showed that 9 strains of lactic acid bacteria had good ability of growth,acid production,antioxidant activity,and extracellular polysaccharide synthesis ability,and had excellent fermentation characteristics in proso millet sourdough.Compared with naturally fermented Niandoubao,all 9 strains of lactic acid bacteria could significantly improve the texture,brightness,and sensory quality of proso millet Niandoubao,among which the texture properties of strains 2P01 and 22P07 were the best,the brightness(L∗66.82)of strains 24M07 was the highest,and the strain 2P01 has the highest consumer acceptance(sensory score 85.17).Among them,strain 2P01 not only had better growth,acid production ability and antioxidant activity,but also produced proso millet Niandoubao with better hardness,viscosity,chewiness and sensory scores,making it the best starter strain for making.proso millet Niandoubao.关键词
黄米黏豆包/乳酸菌/发酵剂/原位发酵/抗氧化活性/胞外多糖Key words
proso millet Niandoubao/lactic acid bacteria/starter/in situ fermentation/antioxidant activity/extracellular polysaccharide分类
轻工纺织引用本文复制引用
邸子清,齐贺,洪青平,杜新蕊,李洪飞,孙大庆..黄米黏豆包优良乳酸菌发酵剂的筛选与应用[J].轻工学报,2025,40(2):41-50,10.基金项目
国家重点研发计划项目(2018YFE0206300) （2018YFE0206300）
黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y51) （YJSCX2022-Y51）
黑龙江八一农垦大学基础培育计划项目(ZRCPY202005) （ZRCPY202005）
