本文主要研究内容
作者黄道梅,孟繁博,陈曦,班骞,郑秀艳,李国林,林茂(2019)在《火龙果发酵饮品低温发酵过程中微生物变化规律分析》一文中研究指出:为探索火龙果发酵饮品发酵过程中主要微生物的变化规律,了解接种发酵与自然发酵对饮品发酵过程中微生物的影响,文章以红心火龙果为研究对象,通过接种发酵与自然发酵两种不同方式,对火龙果饮品低温(18℃)发酵过程中的pH、可溶性固形物、主要微生物指标进行测定。结果表明,低温条件下(18℃),接种发酵相比于自然发酵,在发酵第9 d时,两者乳酸菌数达到最大值分别为5.20×10~8 cfu/mL、1.14×10~9 cfu/mL,后期自然发酵乳酸菌数下降速度高于接种发酵;整个发酵过程中酵母菌一直保持增长趋势,接种发酵酵母菌数低于自然发酵;霉菌和大肠菌群在发酵中期生长旺盛,发酵第13 d,接种发酵与自然发酵霉菌数达到最大值分别为11.60 cfu/mL、602.00 cfu/mL,发酵第9 d,接种发酵与自然发酵大肠菌群数达到最大值分别为0.36 MPN/mL、46 MPN/mL。试验表明接种发酵乳酸菌作用更加突出,并且抑制了部分杂菌的生长繁殖,有效降低霉菌和大肠菌群的生长繁殖,对火龙果发酵饮品的品质控制更加有利。该研究为火龙果低温发酵饮品的进一步研究提供参考。
Abstract
wei tan suo huo long guo fa jiao yin pin fa jiao guo cheng zhong zhu yao wei sheng wu de bian hua gui lv ,le jie jie chong fa jiao yu zi ran fa jiao dui yin pin fa jiao guo cheng zhong wei sheng wu de ying xiang ,wen zhang yi gong xin huo long guo wei yan jiu dui xiang ,tong guo jie chong fa jiao yu zi ran fa jiao liang chong bu tong fang shi ,dui huo long guo yin pin di wen (18℃)fa jiao guo cheng zhong de pH、ke rong xing gu xing wu 、zhu yao wei sheng wu zhi biao jin hang ce ding 。jie guo biao ming ,di wen tiao jian xia (18℃),jie chong fa jiao xiang bi yu zi ran fa jiao ,zai fa jiao di 9 dshi ,liang zhe ru suan jun shu da dao zui da zhi fen bie wei 5.20×10~8 cfu/mL、1.14×10~9 cfu/mL,hou ji zi ran fa jiao ru suan jun shu xia jiang su du gao yu jie chong fa jiao ;zheng ge fa jiao guo cheng zhong jiao mu jun yi zhi bao chi zeng chang qu shi ,jie chong fa jiao jiao mu jun shu di yu zi ran fa jiao ;mei jun he da chang jun qun zai fa jiao zhong ji sheng chang wang cheng ,fa jiao di 13 d,jie chong fa jiao yu zi ran fa jiao mei jun shu da dao zui da zhi fen bie wei 11.60 cfu/mL、602.00 cfu/mL,fa jiao di 9 d,jie chong fa jiao yu zi ran fa jiao da chang jun qun shu da dao zui da zhi fen bie wei 0.36 MPN/mL、46 MPN/mL。shi yan biao ming jie chong fa jiao ru suan jun zuo yong geng jia tu chu ,bing ju yi zhi le bu fen za jun de sheng chang fan shi ,you xiao jiang di mei jun he da chang jun qun de sheng chang fan shi ,dui huo long guo fa jiao yin pin de pin zhi kong zhi geng jia you li 。gai yan jiu wei huo long guo di wen fa jiao yin pin de jin yi bu yan jiu di gong can kao 。
论文参考文献
论文详细介绍
论文作者分别是来自现代食品科技的黄道梅,孟繁博,陈曦,班骞,郑秀艳,李国林,林茂,发表于刊物现代食品科技2019年01期论文,是一篇关于火龙果发酵饮品论文,低温发酵论文,接种发酵论文,乳酸菌论文,酵母菌论文,现代食品科技2019年01期论文的文章。本文可供学术参考使用,各位学者可以免费参考阅读下载,文章观点不代表本站观点,资料来自现代食品科技2019年01期论文网站,若本站收录的文献无意侵犯了您的著作版权,请联系我们删除。
标签:火龙果发酵饮品论文; 低温发酵论文; 接种发酵论文; 乳酸菌论文; 酵母菌论文; 现代食品科技2019年01期论文;