鲜龙眼果肉的干酪乳杆菌发酵特性的研究

被引：17

作者：

龚小洁 ^{[1
,2
]}

余元善 ^{[1
]}

徐玉娟 ^{[1
]}

吴继军 ^{[1
]}

肖更生 ^{[1
]}

陈卫东 ^{[1
]}

机构：

[1] 广东省农业科学院蚕业与农产品加工研究所

[2] 江西农业大学食品科学与工程学院

来源：

食品科技 | 2015年 / 06期

基金：

广东省科技计划;

关键词：

龙眼; 果肉; 干酪乳杆菌; 发酵;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

083606 [微生物发酵工程];

摘要：

研究了鲜龙眼果肉接种干酪乳杆菌发酵后干酪乳杆菌活菌数、p H值、糖组分、有机酸组分、多糖、黏度、总多酚、ORAC值和色泽等变化。结果表明,鲜龙眼溶液营养丰富,干酪乳杆菌能在鲜龙眼汁中很好的生长,发酵12 h,菌量达到109 cfu/m L以上。蔗糖是龙眼果肉中主要糖组分,干酪乳杆菌能够很好地利用鲜龙眼中的蔗糖,将其转化为胞外多糖,导致发酵液的黏度明显升高。发酵12 h后,胞外多糖的含量高达1.5 g/100 g。同时,随着发酵的进行,乳酸菌含量逐渐升高,导致发酵液的p H明显下降。此外,乳酸菌发酵导致发酵液的总多酚含量和ORAC值出现明显增加。

引用

页码：6 / 10

页数：5

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