蔬菜汁乳酸菌发酵过程中产酸量预测的研究

Research on Acidity Forecast for fermentation of Vegetable Juice by Lactic Acid Bacteria

摘要:

本文以胡萝卜、番茄为试验原料，经过加工处理，将所得的蔬菜汁用嗜酸乳杆菌和植物乳杆菌进行发酵。采用四元二次通用旋转组合试验将发酵温度、La、Lp两菌种接种量、发酵时间四因素对发酵蔬菜汁的产酸量进行回归，得到方程Y=0.4394+0.102x1+ 0.0338x3+0.1107x4-0.0163x12，其中x1为发酵温度、x3为植物乳杆菌接种量、x4为发酵时间、Y为发酵蔬菜汁的产酸量。

Abstract:

A kind of vegetable juice, which is prepared from carrot and tomato, was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The correlations of three factors (fermentation temperature x1, inoculum size of Lactobacillus plantarum x3 and fermentation time x4) with acidity were regressed and the achieved regression equation was as follows: Y=0.4394+0.102x1+0.0388x3+ 0.1107x4-0.0163x12.