摘要
该研究以费比恩塞伯林德纳氏酵母(Cyberlindnera fabianii)、酿酒酵母(Saccharomyces cerevisiae)、戊糖乳植物杆菌(Lactiplantibacillus pentosus)、肠膜明串珠菌(Leuconostoc mesenteroides)为发酵菌种制备苹果酵素,研究不同菌种组合发酵对苹果酵素可溶性固形物、pH、总酸、还原力、超氧化歧化酶(SOD)活性和感官评分的影响,并采用单因素和响应面试验对苹果酵素酵母菌发酵阶段和乳酸菌发酵阶段的工艺进行优化。结果表明,多菌种发酵苹果酵素酵母菌发酵阶段最佳工艺条件为费比恩塞伯林德纳氏酵母∶酿酒酵母1∶0.2,接种量3.3%,发酵温度23℃,初始pH4.7,乳酸菌发酵阶段最佳工艺条件为戊糖乳植物杆菌∶肠膜明串珠菌1∶1,接种量5.2%,发酵温度33℃,初始pH 5.1,在此优化条件下,多菌种发酵苹果酵素的感官评分为9.82,SOD活性为55.83 U/m L、总酸含量为4.96 g/L、还原力为6.83、可溶性固形物含量3.14°Bx、p H为2.96。该研究为苹果酵素产品工业化产生提供了理论依据。
In this experiment,the apple Jiaosu was fermented with Cyberlindnera fabianii,Saccharomyces cerevisiae,Lactiplantibacillus pentosus,and Leuconostoc mesenteroides as fermentation strains.The effects of different strain combination fermentation on soluble solid,pH,total acid,reducing power,superoxide dismutase(SOD)activity and sensory score of apple Jiaosu were studied,and the process for yeast fermentation stage and lactic acid bacteria fermentation stage of apple Jiaosu were optimized by single factor test and response surface method.The results showed that the optimal process conditions of yeast fermentation stage of apple Jiaosu with multi-strain fermentation were as follows:C.fabianii∶S.cerevisiae 1∶0.20,inoculum 3.3%,fermentation temperature 23℃and initial pH 4.70.The optimal process conditions of lactic acid bacteria fermentation stage were as follows:L.pentosus∶L.mesenteroides 1∶1,inoculum 5.2%,fermentation temperature 33℃and initial pH 5.1.Under the optimized conditions,the sensory scores,SOD activity,total acid content,reducing power,soluble solid content,and pH of apple Jiaosu fermented bymultiple strains were 9.82,55.83 U/ml,4.96 g/L,6.83,3.14°Bx,and 2.96,respectively.This study provided a theoretical basis for the industrial production of apple Jiaosu products.
作者
张海燕
康三江
苟丽娜
袁晶
曾朝珍
慕钰文
宋娟
ZHANG Haiyan;KANG Sanjiang;GOU Lina;YUAN Jing;ZENG Chaozhen;MU Yuwen;SONG Juan(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China;Innovative Center for Storage and Processing Technology of Fruits and Vegetables in Gansu,Lanzhou 730070,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期236-243,共8页
China Brewing
基金
甘肃省科技项目重大专项计划(22ZD6NA045)
国家现代农业产业技术体系建设专项(CARS-27)。
关键词
苹果酵素
酵母菌
乳酸菌
多菌种发酵
工艺优化
响应面法
apple Jiaosu
Saccharomyces cerevisiae
lactic acid bacteria
multi-strain fermentation
process optimization
response surface methodology
