CAJ | 학술논문

为了解椰子水自然发酵过程中所发生的变化, 跟踪研究椰子水自然发酵8d过程中其主要理化成分及微生物数量和群落的变化.结果显示,可溶性固形物和还原糖变化主要出现在发酵前3 d,这期间pH也急剧下降,然后稳定在pH3.8左右;总酸含量在第2天达到第一个高峰,随后先下降,后上升;在观察结束时体系中的乳酸和乙酸含量分别为1.54 g/L和0.28 g/L;发酵初期,各种微生物迅速増殖,也在前3 d达到最大值,而后真菌数量逐渐减少,细菌数量始终维持在较高水平.在细菌体系中检测到了乳酸菌、醋酸菌、肠菌群、芽孢杆菌,其中乳酸菌和醋酸菌数量最多,且对成分变化有较大影响,而肠菌群和芽孢杆菌的存在也使得自然发酵椰子水存在一定安全隐患.本试验对于进一步了解自然发酵椰子水的菌相,并探寻其促进生产椰纤果的原因提供了理论依据,同时也为海南椰纤果行业走向安全、稳定、高产的生产模式奠定了良好基础.
위료해야자수자연발효과정중소발생적변화, 근종연구야자수자연발효8d과정중기주요이화성분급미생물수량화군락적변화.결과현시,가용성고형물화환원당변화주요출현재발효전3 d,저기간pH야급극하강,연후은정재pH3.8좌우;총산함량재제2천체도제일개고봉,수후선하강,후상승;재관찰결속시체계중적유산화을산함량분별위1.54 g/L화0.28 g/L;발효초기,각충미생물신속증식,야재전3 d체도최대치,이후진균수량축점감소,세균수량시종유지재교고수평.재세균체계중검측도료유산균、작산균、장균군、아포간균,기중유산균화작산균수량최다,차대성분변화유교대영향,이장균군화아포간균적존재야사득자연발효야자수존재일정안전은환.본시험대우진일보료해자연발효야자수적균상,병탐심기촉진생산야섬과적원인제공료이론의거,동시야위해남야섬과행업주향안전、은정、고산적생산모식전정료량호기출.
The changes of the chemical composition and microbial community were investigated in naturally fermented coconut water used for nata de coco production. The soluble solids and reducing sugars decreased rapidly in the first 3 days, and meanwhile pH also decreased rapidly in the first 3 days, until to about pH 3.8. The total acids contents peaked on the 2nd day , then decreased firstly and went up afterwards , with the contents of lactic acid and acetic acid being 1.54 g/L and 0.28 g/L, respectively in the end. Various microorganisms grew fast and peaked on the 3rd day, and then the number of fungi decreased, while the number of bacteria remained at a higher level. Lactic acid bacteria, acetic acid bacteria,coliform, bacilli were detected in the bacteria, in which lactic acid bacteria and acetic acid bacteria being the main bacteria and greatly affected the components of the coconut water. The observation maybe helpful to elucidate the reason for enhancement of bacterial cellulose production by naturally fermented coconut water.