酱油曲霉发酵芝麻饼粕发酵基质的优化

Optimization the Substrate of Sesame Cake Fermentation by Aspergillus

采用响应面法对酱油曲霉发酵芝麻饼粕提高抗氧化能力的发酵基质组成进行了优化。通过Plackett-Burman设计法,评价了麦芽糖、葡萄糖、蔗糖、果糖、麦麸、玉米浆、酵母膏和硫酸铵等8个因素对DPPH自由基清除能力的影响。筛选出麦麸、葡萄糖和硫酸铵为影响芝麻饼粕发酵提取物抗氧化活性的3个显著因素,然后用Box-Behnken试验设计和响应面分析法,对3个关键因素进行了探讨与优化。优化的发酵条件为:葡萄糖、硫酸铵和麦麸添加量分别为:1.87%、1.54%和2.55%。在该试验条件下,DPPH自由基清除率为80.26%,比未发酵的芝麻饼粕高37%。

Response surface methodology was used to optimize the substrate composition of improving the antioxidant activity in solid-state fermentation sesame cake by Aspergillus sojae.The effects of maltose,glucose,sucrose,fructose,wheat bran,corn steep,yeast extract,and ammonium sulfate on DPPH radical scavening activity were evaluated by Plackett-Burman design.The results showed that wheat bran,glucose,and ammonium sulfate were the main affecting factors and had significante effects on antioxidant activities.Then,the central composite design and response surface analysis were used to determine the optimal levels of the main factors.The optimized fermentation conditions were as follows：amount of glucose,ammonium sulfate and wheat bran were 1.87%,1.54%,and 2.55%,respectively.Under this condition,the DPPH radical scavening ability was 80.26%,which is higher 37% than that of control.