本试验通过复合乳酸菌（干酪乳杆菌与肠膜明串珠菌复合比例为1:1）对分别添加了白砂糖、葡萄糖以及果葡糖浆的西芹浆进行对比发酵，探讨其发酵过程中活菌数、pH值、总酸以及还原糖的变化规律及内在联系。结果表明，发酵72 h后，添加白砂糖、葡萄糖和果葡糖浆的西芹浆中的总酸分别为8.52 mg/g、8.18 mg/g和8.32 mg/g，均比不加碳源的7.26 mg/g高。添加葡萄糖和果葡糖浆的西芹浆中还原糖含量分别减少了29.14%和14.81%，而添加白砂糖的西芹浆中还原糖含量却增加了69.20%。其中，添加了果葡糖浆的西芹浆中乳酸菌稳定期得到有效延长、整体活菌数最高、产酸量以及还原糖利用率都有所增加，可得到西芹清香明显、酸甜度适中的发酵西芹浆。

A study on lactic acid bacteria mixture (the ratio of Lactobacillus casei and Leuconostoc mesenteroides being of 1:1) for the fermentation of celery juice was carried out. During the fermentation the changes and internal relation of viable count, pH, total acid and reducing sugar were observed. The experimental results indicate: sugar, glucose and fructose syrup were added to the celery juice respectively, and the total acid of celery juice were 8.52 mg/g, 8.18 mg/g and 8.32 mg/g. They were larger than the total acid of original celery juice (7.26 mg/g). The utilization rate of reducing sugar was also improved. After the adjunction of fructose syrup the stability period, whole viable count, amount of acid and utilization rate of reducing sugar were increased effectively. And then the delicious fermented celery juice with celery fragrance was obtained.

广东省教育部产学研结合项目（2009B090300379）