乳酸菌发酵黑莓汁增加胞外多糖工艺初探
Jiangsu Agricultural Sciences（2020）
Abstract
为增加黑莓汁中乳酸菌胞外多糖含量,利用产胞外多糖乳酸菌MB2-1和JX5发酵黑莓汁,并测定发酵过程中黑莓汁的pH值、黏度及多糖含量随时间的变化情况,以确定用于发酵黑莓汁的乳酸菌种类和碳源.结果 表明,添加葡萄糖作为碳源时,乳酸菌MB2-1和JX5发酵在32 h时胞外多糖产量最高,分别为2.75 g/L和3.06 g/L,说明将乳酸菌JX5作为发酵菌株,葡萄糖作为碳源添加到黑莓汁中进行发酵,可增加黑莓汁中乳酸菌胞外多糖含量.
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