乳酸菌發酵法生產果蔬飲料的研究

生物工程論文編號:SW120  論文字數:10705,頁數:28

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 發酵型果蔬飲料的營養價值 1
 1.2 國內外研究情況 2
 1.3 實驗研究的目的及意義 3
2. 實驗部分 4
 2.1 材料  4
 2.2 實驗方法 5
 3. 結果與討論 11
  3.1 菌種鑒定及結果分析   11
          3.2 植物乳桿菌生產曲線確定 13
          3.3 果蔬汁外界因素的確定 14
          3.4 植物乳桿菌單因素的研究 17
          3.5 發酵溫度、時間和接種量正交實驗 21
4．總結與展望 23
致謝 24
參考文獻 25

摘 要：從腌制的泡菜中分離出植物乳桿菌，并加以鑒定。首先應用一般的生物學方法測定該菌種的生長曲線，并對該菌種進行生產性能初試。結論：該菌的最適生長環境為：溫度為17—37℃，pH值在4.0-9.0之間。其次進行菌種鑒定。以該菌種在微量生化管中糖發酵反應為依據，由常用細菌鑒定手冊鑒定出該菌株。結論：判定該菌種為是植物乳桿菌。最后將該菌株用于以胡蘿卜、胡柚、番茄為原料的復配型果蔬飲料的發酵，并測定接種量、發酵時間、溫度對發酵的影響，得到單因素實驗結論：最適接種量是4%，發酵時間21至27h，最適發酵溫度是32℃。用在果蔬飲料的發酵起主要作用的三因素，做正交實驗。結合感官評定，得到最適發酵條件：34℃溫度下接種量4%發酵27h。

關鍵詞：植物乳桿菌；果蔬飲料；鑒定；發酵。

Study on lactobacillus in fruits and vegetables beverag preliminary

Abstract:L.lactobacillus was isolatedand  identifiedfrom pickling vegetable . It's growth curve was determinated of a general re-biological methods. Conclusion: The temperature from 17 to37 ℃ and pH values between 4.0 and 9.0 was determined the optimum growth conditions.Second,different types of sugar was used to fermentation.In order to judge this strain. Conclusion: L. plantarum. Finally, it's used to ferment vegetable beverage(carrots, Huyou, tomatoes are the fermentationmaterials ). Inoculum, fermentation time and temperature wasdetermined. Conclusion: The most appropriate inoculum was determined about 4%, The most appropriate fermentation timewas determined  between 21 and 27 hours, The most appropriate fermentation temperature is 32 ℃.The three factors what play a major role in the fermentation of fruit and vegetable juice beverages was used to do a Orthogonal.Conclusion : 34 ℃ inoculum 4% fermentation 27 hours.
Key words：L．plantarum；fruits and vegetables ；Identification； Fermentation .