不同发酵工艺对大球盖菇酵素质量的影响

Effect of Different Fermentation Processes on the Equality of Stropharia rugosoannulata Jiaosu

以大球盖菇为主要原料,采用自然发酵、酵母菌-德氏乳杆菌保加利亚亚种-嗜热链球菌先后顺序接种发酵、酵母菌-长双歧杆菌-嗜热链球菌先后顺序接种发酵3种工艺制备大球盖菇酵素,并对酵素产品的3种清除自由基能力、蛋白酶、纤维素酶、脂肪酶、淀粉酶和有机酸等指标进行研究。结果表明,不同发酵工艺制得的大球盖菇酵素均有较强的抗氧化性,人工接种2种工艺发酵制备的酵素工艺更加稳定,清除DPPH自由基和超氧阴离子的能力要强于自然发酵,清除自由基总能力最高的是2号发酵工艺;人工接种发酵的脂肪酶和淀粉酶的活力分别提高了100%和85%;并且丰富了酵素中有机酸的种类,但2和3号人工接种发酵制备的酵素中蛋白酶和纤维素酶的活力及总酸和乳酸的含量低于自然发酵。

The Stropharia rugosoannulata Jiaosu products were prepared through three various fermentation processes which were irrespectively natural fermentation, artificial inoculation fermentation of Saccharomyces cerevisiae, Lactobacillus delbrueckii subsp. Bulgaricus or Bifidobacterium longum, Streptococcus Thermophilus in turn. The indicators of Stropharia rugosoannulata Jiaosu products such as the three kinds of free radical scavenging ability, protease, cellulase, lipase, amylase and organic acid were investigated. The results showed that the Stropharia rugosoannulata Jiaosu products from these three kinds of fermentation processes had strong anti-oxidation ability;These two kinds of artificial inoculation processes were much more stability, of which the products had stronger DPPH free radical scavenging ability and superoxide anion scavenging ability;The second fermentation process had the strongest free radical scavenging ability;The lipase and amylase activities of the Jiaosu products from the inoculation fermentation increased 100% and 85% and enriched the kinds of organic acids;But the activities of the protease and celluase, the contains of the total organic acid and lactic acid of the Jiaosu products from inoculation fermentation were lower than the natural fermentation’s Jiaosu product.