Study on lactobacillus in fruits and vegetables beverag preliminary
Abstract:L.lactobacillus was isolatedand identifiedfrom pickling vegetable . It's growth curve was determinated of a general re-biological methods. Conclusion: The temperature from 17 to37 ℃ and pH values between 4.0 and 9.0 was determined the optimum growth conditions.Second,different types of sugar was used to fermentation.In order to judge this strain. Conclusion: L. plantarum. Finally, it's used to ferment vegetable beverage(carrots, Huyou, tomatoes are the fermentationmaterials ). Inoculum, fermentation time and temperature wasdetermined. Conclusion: The most appropriate inoculum was determined about 4%, The most appropriate fermentation timewas determined between 21 and 27 hours, The most appropriate fermentation temperature is 32 ℃.The three factors what play a major role in the fermentation of fruit and vegetable juice beverages was used to do a Orthogonal.Conclusion : 34 ℃ inoculum 4% fermentation 27 hours.
Key words：L．plantarum；fruits and vegetables ；Identification； Fermentation .
