果蔬浆接种植物乳杆菌发酵体系在不同发酵温度下的指标检测分析
etection and analysis of parameter of fruit and vegetable juice fermentation system inoculated with Lactobacillus plantarum at different fermentation temperature
近年来酵素在国内外深受人们喜爱，然而酵素的制作一直存在着发酵温度低、发酵周期长等问题，阻碍了酵素的进一步发展与普及。本研究将一株快速产酸的植物乳杆菌CCFM605接种于混合果蔬体系，在不同温度下发酵，研究其对发酵体系中基本成分、抗氧化性和危害因子等指标的影响，为进一步提高酵素发酵温度、缩短发酵周期、降低发酵成本提供了理论依据。
Recently, BIOZYME is becoming more and more popular around the world. However, low fermentation temperature and long fermentation cycle of BIOZYME prevent the development and population of this product. In this study, a strain Lactobacillus plantarum CCFM605 which producing acid rapidly was engaged in fermenting the mixed fruit and vegetable system at different temperatures. The effect of this strain on the level of basic constituents, oxidation resistance and hazard factors in the fermentation system were studied. The results providing a theoretical basis for the further improvement of the fermentation process of BIOZYME.
赵建新、鲁家思、张灏、朱广素、靳瑶、陈潜、王刚、陈卫、吴燕、金星
微生物学生物工程学生物化学
酵素果蔬浆植物乳杆菌亚硝酸盐
BIOZYME Fruit and vegetable juice Lactobacillus plantarumnitrite
赵建新,鲁家思,张灏,朱广素,靳瑶,陈潜,王刚,陈卫,吴燕,金星.果蔬浆接种植物乳杆菌发酵体系在不同发酵温度下的指标检测分析[EB/OL].(2016-03-17)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/201603-245.点此复制
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