引用本文:杨晓露,李志建,邵源,刘长虹,卞科.乳酸菌胞外多糖发酵条件优化及对馒头品质的影响[J].粮油食品科技,2014,22(2):92-94.
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乳酸菌胞外多糖发酵条件优化及对馒头品质的影响
杨晓露, 李志建, 邵源, 刘长虹, 卞科
河南工业大学 粮油食品学院,河南 郑州450001
摘要:
从老面中分离出一株高产胞外多糖的乳酸菌L1,经鉴定为植物乳杆菌,研究结果表明:L1菌株在C∶N为2∶1、培养基的初始pH为6左右、培养温度为30 ℃、培养时间为18 h的条件下,产糖量最高,添加乳酸菌L1胞外多糖的馒头比容明显增大,白度略微增大,感官评分较高。
关键词:  乳酸菌  胞外多糖  馒头
DOI:
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基金项目:
Optimization of fermentation conditions of lactic acid bacteria exopolysaccharide and the effect on the steamed bread quality
Abstract:
A lactic acid bacteria with high yield of exopolysaccharide (EPS) named L1 was isolated from sourdough and identified as lactobacillus plantarum. The results showed that the highest exopolysaccharide yield was obtained when the carbon-nitrogen ratio in medium was 2∶1 at initial pH 6 incubated for 18 h at 30 ℃. The specific volume and sensory score of steamed bread with L1 EPS increased obviously and whiteness increased slightly.
Key words:  lactic acid bacteria  exopolysaccharide (EPS)  steamed bread