小米发糕发酵剂中乳酸菌的筛选及其在小米发糕中的应用

There were 5 kinds of millets taken as the research object in the present study. Two different kinds of fermented dough prepared by natural fermentation method were chosen by measuring colony counts and sensory evaluation of fermented millet cakes. The lactic acid bacteria (LAB) from the optimized fermented dough were isolated and purified, and preliminary screened. LAB strains were identified by morphological, physiological and biochemical and DNA sequencing. The effects on moisture content, pH, TTA value, sugar content and sensory quality of fermented millet cake were studied. The results showed that the calculation result of lactic acid bacteria were 6.48×10⁷~8.57×10⁹ cfu/g, respectively. The quality of millet cake prepared by No. 1 (Changnong 35) was the best, and No. 6 (Changgu No. 4) was the the least one. The lactic acid bacteria identified in the two starters include Weissella sinensis (11 strains), Weissella (18 strains), and Leuconostoc citrate (4 strains), wherein the dominant bacteria are Weissella. Plus, the moisture content of rice cake prepared by lactic acid bacteria LA6-40 was 39.74%, with pH being 6.20, TTA value being 5.3, reducing sugar content of 2.27 g/100 g, sensory score of 77.1 points. It features golden color, fine taste, moderate sweet and sour taste, moderate bite and good elasticity. In addition, it is a strain of lactic acid bacteria which is more suitable for the preparation of millet cakes.