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The Study on Celery Puree Fermented by Lactic Acid Bacteria

Author: SuZuoZuo
Tutor: ChenZhong；QiuLiPing
School: South China University of Technology
Course: Food Engineering
Keywords: celery puree fermentation carbon sources nitrogen sources C/N ratio
CLC: TQ921.3
Type: Master's thesis
Year: 2011
Downloads: 71
Quote: 0
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Abstract


This study was focus on the celery puree fermented by lactic acid bacteria. The lactic acid bacteria strains, carbon sources and nitrogen sources were considered. During the fermentation, the changes and internal relations of total acid, pH value, amino nitrogen, reducing sugar and viable count were observed.First of all, the celery puree fermented by different strains of lactic acid bacteria was studied. By experiments, it can be observed that mixed strains of lactic acid bacteria was better than single strain for the celery puree fermentation. The mixed strains of Lactobacillus casei and Leuconostoc mesenteroides (the initial viable count was 1:1) were more suitable. The acid production ratio, reducing sugar utilization ratio and viable count were arrived the highest level by using the mixed strains. After 72 hours fermentation, the lactic acid content, pH value, reducing sugar and viable count of celery puree was 0.73g/100g, 3.38, 0.03g/100g and 3.2×107 CFU/g respectively.Secondly, the celery puree fermentation by using different kinds of carbon sources was studied. The stable period of fermentation by using the lactic acid bacteria mixed strains was extended effectively. The acid production ratio, reducing sugar utilization ratio and viable count increased after adding fructose syrup. And then the effects of different amount of carbon sources were considered. Suitable concentration of carbon source was benefit for the growth and metabolism of lactic acid bacteria, but high fructose syrup concentration was an inhibited factor which was harmful for the celery puree fermentation. It was good for the fermentation with adding 4% fructose syrup by the mixed strains of Lactobacillus casei and Leuconostoc mesenteroides (the initial viable count was 1:1). After 72 hours fermentation, the lactic acid content, pH value, reducing sugar and viable count of celery puree was 0.92 g/100g, 3.15, 2.80 g/100g and 1.3×109 CFU/g respectively.Finally, the celery puree fermentation by using different kinds of nitrogen sources was studied. It was observed that the soy protein isolate hydrolyzate was the best nitrogen sources for the lactic acid fermentation when the C/N ratio was 6:1. And then the C/N ratio was changed when fructose syrup and soy protein isolate hydrolyzate were used as carbon sources and nitrogen sources separately. The smaller the C/N ratio, the higher the acid production ratio, reducing sugar utilization ratio and viable count. Fermented by the mixed strains of Lactobacillus casei and Leuconostoc mesenteroides (the initial viable count was 1:1), the experimental results indicated that the total acid of celery puree was 1.10g/100g, the utilization of reducing sugar was 31.47%, pH was 3.38 and the viable count was 1.1×109 CFU/g respectively, when the fermentation time was 32 hours and the C/N ratio was 6:1.

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CLC: > Industrial Technology > Chemical Industry > Other chemical industries > Fermentation industry > Fermentation of the legal system of organic acids > Lactic acid
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