植物乳杆菌发酵法制取香菇柄膳食纤维的研究

发布时间：2018-01-18 02:32

  本文关键词：植物乳杆菌发酵法制取香菇柄膳食纤维的研究　出处：《保鲜与加工》2017年02期 　论文类型：期刊论文

  更多相关文章： 香菇柄 膳食纤维 植物乳杆菌 发酵

【摘要】：以香菇柄为原料,植物乳杆菌为发酵菌种,以接种量、发酵时间、发酵温度、料液比和初始p H对水溶性膳食纤维(SDF)产率的影响为考察指标,通过单因素和正交试验优化植物乳杆菌发酵法制取香菇柄膳食纤维的工艺,分析发酵前后香菇柄中膳食纤维的主要成分和理化性质差异。结果表明,发酵法制取香菇柄膳食纤维的最佳工艺条件为:植物乳杆菌接种量1.5%,发酵时间48 h,发酵温度37℃,初始p H 6.5,料液比1∶12(g/m L)。在此条件下得到香菇柄SDF产率为(3.64±0.08)%,所制取的香菇柄膳食纤维的膨胀力、持水力、持油力和阳离子交换力分别为(15.55±0.07)m L·g~(-1)、(14.16±0.12)g·g~(-1)、(6.22±0.19)g·g~(-1)和(0.16±0.01)mmol·g~(-1),与原料相比,膳食纤维的纯度和理化性质均得到一定提高。利用乳酸菌发酵法提取香菇柄中的膳食纤维,能有效提高膳食纤维的品质指标,具有较好的市场开发前景。
[Abstract]:Using Lentinus edodes as raw material and Lactobacillus plantarum as fermentation strain, the effects of inoculation amount, fermentation time, fermentation temperature, ratio of material to liquid and initial pH on the yield of water-soluble dietary fiber SDF were investigated. The processing of lentinus edodes stalk dietary fiber production by Lactobacillus plantarum fermentation was optimized by single factor and orthogonal test. The main components and physicochemical properties of dietary fiber in lentinus edodes stalk were analyzed before and after fermentation. The optimum technological conditions for the preparation of dietary fiber from Lentinus edodes by fermentation were as follows: inoculation amount of Lactobacillus plantarum 1.5, fermentation time 48 h, fermentation temperature 37 鈩，

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