您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice

文献类型： 外文期刊

作者： Qiao, Huahua 1 ; Chen, Liwei 1 ; Yang, Jinsong 1 ; Zhi, Wenbo 1 ; Chen, Rong 1 ; Lu, Tianyu 1 ; Tan, Haisheng 2 ; Sheng, Zhanwu 3 ;

作者机构： 1.Hainan Univ, Coll Food Sci & Engn, Haikou 570100, Peoples R China

2.Hainan Univ, Coll Mat Sci & Engn, Haikou 570100, Peoples R China

3.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570102, Peoples R China

关键词： sugarcane juice; fermentation; high-throughput sequencing; high-performance liquid chromatography

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 19 期

页码：

收录情况： SCI

摘要： Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value. Compared with natural fermentation, the use of specific microorganisms for fermentation can be used to determine the direction of fermentation. Therefore, in order to better explore the effect of bacterial community structure on the quality of sugarcane juice naturally fermented and inoculated with different lactic acid bacteria in the fermentation process, the most suitable method for sugarcane juice fermentation was found, which provided a theoretical basis for the safe production of fermented sugarcane juice. In this experiment, the sugarcane juice was treated differently and divided into four groups: natural fermentation, fermentation with Lactobacillus HNK10, fermentation with Lactococcus HNK21, and HNK10 + HNK21 compound fermentation. The changes in bacterial community structure of different treatments of sugarcane juice during fermentation were analyzed by high-throughput sequencing technology, and the quality change of different treatments of sugarcane juice during fermentation was analyzed by high-performance liquid chromatography, and the change in its bacteriostatic ability was explored. The results showed that after the sugarcane juice treated with Lactobacillus HNK10 was fermented at 37 degrees C for 48 h, the final fermented sugarcane juice had a large abundance of lactic acid bacteria and high-quality and strong antibacterial activity. Conclusions: changes in the bacterial community structure during the fermentation of sugarcane juice affect the formation of organic acids and the change of bacteriostatic ability and directly determine the quality and shelf life of fermented sugarcane juice.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台