冻干乳酸菌酸面团发酵剂的制备及储藏性能研究
首发时间:2012-11-21
摘要:本文采用植物乳杆菌(Lactobacillus plantarum)和旧金山乳杆菌(Lactobacillus sanfransiscensis)这两种酸面团中的代表性菌种,研究了冻干乳酸菌酸面团发酵剂的制备和储藏性能。采用扫描电镜(SEM)分析了乳酸菌发酵对面团体系的影响,并通过发酵pH值、活菌数、冻干存活率、SDS-PAGE测定实验,研究了面粉在面团中的比例(D.Y.)对酸面团发酵剂制备的影响,以及酸面团发酵剂储存过程中海藻糖和蔗糖对乳酸菌存活率和活性的保护效果。实验结果表明,经这2种乳酸菌发酵的酸面团SEM图像可观察到明显的淀粉颗粒团聚现象,酸面团D.Y.值的增加能够加快发酵时的酸化速率,但略微降低了新鲜酸面团的活菌数,冻干存活率均在D.Y.250时最佳。储藏稳定性实验结果表明,添加海藻糖和蔗糖作为保护剂的冻干酸面团发酵剂在4℃存储期间存活率较稳定,且海藻糖对乳酸菌活性的保护效果优于蔗糖。这为新型便捷式冻干乳酸菌酸面团发酵剂以及乳酸菌发酵食品的深加工提供了参考。
关键词: 植物乳杆菌 旧金山乳杆菌 冻干酸面团发酵剂 存活率 储藏活性
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Studies on Preparation of Freeze-dried Lactic Acid Sourdough Starters and Their Cell Activity and Storage Stability
Abstract:Wheat flour was fermented solely with Lactobacillus plantarum (L.p) and Lactobacillus sanfrancisco (L.s), two representative species of lactic acid bacteria in sourdough, in order to analyze the preparation of freeze-dried sourdough starters and their cell activity and storage stability. The effect of lactic acid bacteria on the dough system were analysis by using scanning electron microscope (SEM). Through the fermentation pH value, viable count, lyophilization survival rate, and sds-page measurement, the influence of dough yield value (D.Y.) and the effect of trehalose and sucrose of lactic acid bacteria survival rate and activity protective was studied. The results indicated that starch granule reunion phenomenon can be observed obviously in sourdough fermented with this two kinds of lactic acid bacteria from SEM image. The increase of D.Y. speed up the fermentation acidification rate, but slightly reduced viable count of fresh sourdough, and the best lyophilization survival rate is in D.Y. 250. Storage stability results showed that, survival rate was stable in 4℃ during storage by adding trehalose and sucrose as protectants of lyophilized sourdough starters, and protection effect of trehalose was better than that of sucrose for the storage viability of lactic acid bacteria. Furthermore, it provides a reference for the new convenient type freeze-dried lactic acid bacteria sourdough starter and lactic acid bacteria fermentation food process in further study.
Keywords: lactobacillus plantarum lactobacillus sanfransiscensis freeze-dried sourdough starter cell survival rate storage viability
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