知识与财富的链接
采用5种蔬菜黄瓜、豆角、莴苣、红薯、青椒制作泡菜,对发酵过程中菌落总数、pH、总酸、还原糖的变化进行了测定;以产酸量为指标从5种泡菜中分离、培养和鉴定乳酸菌,并进行了益生特性的研究。结果表明,5种蔬菜发酵过程中菌落总数的总体变化趋势为先升高后降低;pH皆表现为持续下降到平稳的趋势,发酵的总酸度最后都能达到1.6%以上;黄瓜、莴苣、青椒和豆角泡菜汁中还原糖的含量一直较低,而红薯泡菜汁中的还原糖含量呈现先升后降的趋势。5种蔬菜中分离鉴定出植物乳杆菌14株;乳酸乳球菌乳脂亚种1株（O-E1）;食窦魏斯氏菌2株（O-M7和O-M11）。其中,植物乳杆菌和乳酸乳球菌乳脂亚种具有较好的酸耐受性;O-S44、O-S49、W-11三个菌株有较好的降胆固醇能力,胆固醇脱除率分别为30.9%、19.88%和8.24%;所有菌株均无产GABA能力。
In this study, 5 kinds of vegetables (cucumber, beans, lettuce, sweet potato and green pepper) were made into pickles by the fermentation of lactic acid bacteria (LAB) and the total number of colonies, pH, total acid and reducing sugar were determined.Furthermore, LAB were isolated from 5 kinds of pickles and identified, and then the probiotic properties of LAB were studied.The results showed that, in the fermentation process, the total number of colonies in 5 kinds of vegetables increased at first and then decreased and pH continued to decline to a steady trend.The total acidity of fermentation finally reached more than 1.6%.The reducing sugar content of sweet potato pickle juice increased at first and then decreased, while that of other pickles juice was very low all along.17 strains of LAB were isolated from 5 vegetables, including 14 Lactobacillus plantarum, 1 Lactococcus lactis subsp.cremoris (O- E1) ;2 Weissella cibaria (O- M7 and O- M11) .Wherein, Lactobacillus plantarum and Lactococcus lactis subsp.cremoris had better acid tolerance, and O-S44, O-S49, W-11 had better ability to lower cholesterol.The cholesterol removal rates of O- S44, O- S49, W- 11 were 30.9%, 19.88% and 8.24%, respectivly.There was no GABA production of all strains.
