复合益生菌协同发酵调味笋工艺探索及优化-《中国调味品》

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Title:: Exploration and Optimization of Probiotic Fermentation of Seasoned Bamboo Shoots

摘要:: 研究旨在结合肠道益生菌、膳食纤维及花青素三个有益因素，采用竹笋作为发酵主料，红皮萝卜为发酵辅料，植物乳杆菌(Lactobacillus plantarum)和嗜热链球菌(Streptococcus thermophiles)作为发酵出发菌种，通过发酵调味获得新型健康竹笋食品。以L16正交设计方案讨论发酵块直径大小、发酵温度、发酵时间、嗜热链球菌(Streptococcus thermophiles)接种量、植物乳杆菌(Lactobacillus plantarum)接种量五个因素。试验结果分析得协同发酵最佳工艺组合为：发酵块直径3cm；发酵温度30℃；发酵5天；植物乳杆菌的接种量3%；嗜热链球菌接种量2%。

Abstract:: This experiment uses bamboo shoots as fermentative material, radishes as ingredient and Lactobacillus plantarum and Streptococcus thermophiles as initial strains, thus combining three valuable factors (intestinal probiotics, dietary fiber and anthocyanin). By L16 orthogonal design, it discusses five fermentative factors: the diameter of bamboo shoots block, fermentative temperature and time, and inoculation quantities of Streptococcus thermophiles and Lactobacillus plantarum. The result shows the best fermentative process is: the diameter of bamboo shoots block is 3 cm, fermentative temperature is 30℃, fermentation lasts for 5 days, the inoculation quantity of Lactobacillus plantarum is 3%, and the inoculation quantity of Streptococcus thermophiles is 2%