复合乳酸菌发酵西瓜-番茄果蔬汁的工艺优化

Optimization of Fermented Watermelon-Tomato Juice by Compound Lactic Acid Bacteria

摘要:

本研究以自主分离筛选的植物乳杆菌S3-10和干酪乳杆菌R10作为发酵菌株，通过单因素和正交实验探讨了菌种配比、果蔬汁含量、蔗糖含量、葡萄糖含量、温度等参数对西瓜-番茄果蔬发酵的影响。结果表明，2株乳酸菌复合发酵西瓜-番茄果蔬汁的最佳工艺参数为：S3-10和R10菌株配比1:2、果蔬汁44.4%、蔗糖5%、葡萄糖6%、发酵温度40 ℃，在此条件下获得的活菌数为4.79×108 cfu/mL，总产酸量为12.42 g/L，比初始总酸含量提高21%。通过HPLC法对乳酸菌发酵过程中的有机酸进行分析，发现2株乳酸菌单独发酵或复合发酵西瓜-番茄过程中有机酸的种类及变化相似，2株乳酸菌复合发酵产乳酸和总酸含量明显高于单一菌株发酵。综合考虑乳酸菌S3-10和R10复合发酵西瓜-番茄性能优异，在开发果蔬发酵产品及其他功能益生产品方面具有较大潜力和应用前景。

Abstract:

In this study, Lactobacillus plantarumS3-10 and Lactobacillus casei R10 isolated and screened from our lab were used as fermentation strains. The single factor and orthogonal experiments were used to study the major factors affecting the fermentation of watermelon-tomato, such as strain ratio, watermelon-tomato juice content, sucrose content, glucose content, temperature, etc. The results showed that the optimal technological parameters of combined fermentation watermelon-tomato juice by two strains of lactic acid bacteria were as follows: S3-10 and R10 strain ratio 1:2, watermelon-tomato juice 44.4%, sucrose 5%, glucose 6%, fermentation temperature 40 ℃. The number of viable cells obtained under this condition was 4.79×108 cfu/mL, and the total acid yield was 12.42 g/L, which was 21% higher than the initial total acid content. The organic acid compositions and changes analyzed by HPLC were similar in the fermentation process of watermelon-tomato juice by the two strains of lactic acid bacteria. The lactic acid and total acid content of the two strains of lactic acid bacteria compound fermentation was significantly higher than that of single strain fermentation. Considering the excellent performance of lactic acid bacteria S3-10 and R10 compound fermented watermelon-tomato, it has great potential and application prospects in the development of fruit and vegetable fermentation products and other functional probiotic products.