|本期目录/Table of Contents|

[1]李建军,周剑忠,董月,等.乳酸菌胞外多糖对黑莓果酒品质的影响[J].江苏农业科学,2017,45(06):178-181.
　Li Jianjun,et al.Effects of lactic acid bacteria exopolysaccharides on quality of blackberry wine[J].Jiangsu Agricultural Sciences,2017,45(06):178-181.
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乳酸菌胞外多糖对黑莓果酒品质的影响(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第45卷
期数:
2017年06期
页码:
178-181
栏目:
贮藏加工与检测分析
出版日期:
2017-04-20

文章信息/Info

Title:
Effects of lactic acid bacteria exopolysaccharides on quality of blackberry wine
作者:
李建军;  周剑忠;  董月;  夏秀东;  王英
江苏省农业科学研究院农产品加工研究所，江苏南京 210014
Author(s):
Li Jianjun; et al
关键词:
乳酸菌; 胞外多糖; 黑莓果酒; 品质
Keywords:
-
分类号:
TS262.7
DOI:
-
文献标志码:
A
摘要:
通过测定经植物乳杆菌(Lactobacillus plantarum)FM-L1-3和明串珠菌(Leuconostoc mesenteroides)T-L1胞外多糖处理前后黑莓果酒中蛋白质、总酚、花色苷、色度、澄清度以及热稳定性等参数的变化，研究乳酸菌胞外多糖处理对黑莓果酒品质的影响。结果表明，适量的乳酸菌胞外多糖处理黑莓果酒，能明显降低导致果酒沉淀的蛋白质、总酚含量，显著提高果酒的澄清度和热稳定性，显著延长果酒的储存稳定性，另外，胞外多糖处理降低了果酒的花色苷含量和果酒的色泽；相同含量的FM-L1-3和T-L1 胞外多糖处理果酒，对果酒品质影响不同。与对照相比，乳酸菌胞外多糖对黑莓果酒品质均具有提升作用。
Abstract:
-

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备注/Memo

备注/Memo:
收稿日期：2016-11-02
基金项目：江苏省农业三新工程(GCSXC［2016］334)。
作者简介：李建军(1978—)，男，江苏南京人，助理研究员，主要从事农产品加工研究。Tel：(025)84391677；E-mail：lijj1978@sina.com。
通信作者：王英，博士，副研究员，主要从事食品生物技术研究。Tel：(025)84391571；E-mail：wy116009@126.com。
更新日期/Last Update: 2017-03-20