枯草芽孢杆菌对银耳发酵液糖类成分降解规律的影响

Influnce on the degradation of sugars in Tremella fermentation broth by Bacillus subtilis

目的：探究枯草芽孢杆菌对银耳发酵液中糖类成分降解规律,为开发银耳为原料的益生菌保健品提供理论支持。方法：以银耳子实体为主要原料配制培养液,接入纯培养后的枯草芽孢杆菌,在36、46℃下分别进行发酵培养,测定（0~60）h内发酵液中总糖、还原糖浓度及枯草芽孢杆菌的菌落数。结果：36℃发酵液中总糖和多糖含量的变化均呈先上升再下降的趋势;46℃发酵液中总糖和多糖含量的变化均呈先上升下降、再上升的趋势。大部分发酵过程中,36℃发酵条件下发酵液的总糖、多糖、还原糖的含量高于46℃发酵条件中糖类物质含量。2种发酵条件下菌落数的变化差别较大。结论：从降解糖类程度和活性菌体数量确定枯草芽孢杆菌发酵银耳子实体培养液的最佳工艺为发酵温度36℃,发酵时间为36 h。

Objective： The degradation rule of sugars in Tremella fermentation broth of Bacillus subtilis was studied in order to provide theoretical support for the development of probiotic health care products of raw materials. Methods： Access pure culture of the Bacillus subtilis to Tremella fruiting body as the main raw material preparation of culture liquid, in 36 ℃ and 46 ℃ respectively by fermentation, the total sugar, reducing sugar concentration and Bacillus subtilis colony number in fermentation liquid（0~60） h were determined. Results： The results showed that the contents of total sugar and polysaccharide in 36 ℃ fermentation liquid showed increased in the first and then decreased, which in 46 ℃ fermentation liquid showed increased in the first and then decreased, and then increased. In most of the fermentation process, the total sugar, polysaccharide and reducing sugar content in the fermentation conditions of 36 ℃ were higher than that in 46 ℃. The change trend of colony number in the two kinds of fermentation conditions had great difference. Conclusions： The optimum technology of fermentation broth of Tremella was that the fermentation temperature was 36 ℃ and the fermentation time was 36 h, which was determined by the degree of degradation of sugar and the amount of active bacteria.