食品科学 ›› 2009, Vol. 30 ›› Issue (23): 281-285.doi: 10.7506/spkx1002-6300-200923063

• 生物工程 • 上一篇    下一篇

乳酸菌发酵荠菜-番茄复合蔬菜汁的动力学研究

潘 明,刘慧杰* ,郭脉玺,许艳丽,于海光   

  1. 四川理工学院生物工程系
  • 收稿日期:2008-12-26 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 刘慧杰 E-mail:liuhuijie821006@126.com
  • 基金资助:

    四川省教育厅项目(2005A141)

Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum

PAN Ming,LIU Hui-jie*,GUO Mai-xi,XU Yan-li,YU Hai-guang   

  1. Department of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
  • Received:2008-12-26 Online:2009-12-01 Published:2010-12-29
  • Contact: LIU Hui-jie E-mail:liuhuijie821006@126.com

摘要:

以荠菜和番茄为基料,用嗜酸乳杆菌和植物乳杆菌为试验菌种进行乳酸发酵,在发酵工艺优化的基础上,对5L 罐乳酸菌分批发酵过程进行研究,建立了菌体生长、产物生成和底物消耗动力学模型,经验证,模型的理论值和实验值拟和较好。所建动力学模型对乳酸菌发酵荠菜- 番茄复合蔬菜汁的反应器设计、工艺原理以及有效的控制发酵过程具有指导意义。

关键词: 荠菜, 番茄, 乳酸菌, 分批发酵, 动力学模型

Abstract:

Capsella bursa-pastoris L. and tomato mixed juice was fermented with Lactobacillus acidophilus and Lactobacillus plantarum. The fermentation process was optimized in a 5 L batch cylinder and the kinetic models of cell growth, lactic acid formation, and glucose consumption were established. Results showed that the theoretic values of the models and the experimental data were in good agreement. The kinetic models were helpful to practical reactor design, craft management and control of the fermentation process.

Key words: Capsella bursa-pastoris L, tomato, lactic acid bacteria, batch-fermentation, kinetic model

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