Preliminary research of lactic acid bacteria fermentation of mixed vegetables
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1.College of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine , Kunming 650500, China;
2.Yunnan Tobacco Quality Supervision and Inspection Station, Kunming 650106, China
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Published
2016-09-25
Issue Date
2016-09-18
Abstract
The lactic acid bacteria fermentation technology of mixed vegetables was research and optimized by single factor and orthogonal experiments. The optimal process parameters were determined and the sensory, enzyme activity, the physical and chemical indicators of fermentation liquid were detected. The results showed that the optimum fermentation conditions were sugar 40%, inoculum 3.00% (Streptococcus thermophilus ∶Lactobacillus bulgaricus = 1.5∶1.0), fermentation time 20 d. Under the conditions, the activity of amylase, superoxide dismutase and protease were 28.74 U/ml, 45.63 U/ml, and 51.66 U/ml, respectively. The content of total polyphenols, total flavonoids, total sugar, reducing sugar, total acid and nitrite were 4.52 mg/ml, 63.40 mg/ml, 344.38 g/L, 291.25 g/L, 8.48 g/L and 0.16 mg/kg. The sense score was 88. The fermented product had a certain nutritional value and healthy efficacy.
LI Xue1, HE Xingping1, CHEN Dan2, ZHAO Shenglan1*.
Preliminary research of lactic acid bacteria fermentation of mixed vegetables[J]. China Brewing, 2016, 35(9): 176-179 https://doi.org/10.11882/j.issn.0254-5071.2016.09.040
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