滨海白首乌粉发酵试验

Fermentation Test of Binhai Cynanchum bungei Powder

目的:通过制备固态复合微生物制剂与白首乌粉发酵试验,为白首乌粉发酵饮料制备提供科学依据。方法:选用枯草芽孢杆菌、蜡状芽孢杆菌、保加利亚乳杆菌、乳酸菌等菌最优培养基,各菌种经培养扩大后分别接种到以白首乌粉为原料的发酵培养基。分别测定固态复合微生物制剂的蛋白质、粗脂肪、粗纤维的含量,测定菌体生物量、粗蛋白含量和总蛋白得率;分析发酵白首乌粉的氨基酸变化。结果:固态复合微生物制剂的有效活菌总数为3.09×109g-1,菌体生物量为5.69 g/L,菌体总蛋白得率为0.194 g/L。发酵前白首乌粉氨基酸总量为7.119 g/100g,其中精氨酸与谷氨酸含量比较高,分别达到1.833 g/100g,1.241 g/100g;测得发酵后白首乌粉氨基酸总量为7.369 g/100g,其中精氨酸与谷氨酸含量比较高,分别达到1.591 g/100g,1.245 g/100g。发酵后,精氨酸和胱氨酸减少,其他氨基酸不同程度的增加。结论:制备的固态复合微生物制剂活细菌数量能够保证白首乌粉的发酵,发酵后白首乌粉部分氨基酸含量增加,改善了白首乌粉的品质,为白首乌饮料制备提供依据。

Objective： The production parameters was provided by Cynanchum bungei powder drink by preparation of complex microorganisms and fermentation test of Cynanchum bungei powder. Method： Bacillus subtilis,Bacillus cereus,Lactobacillus bulgaricus,Lactobacillus and other bacteria optimal medium were selected,each cultured bacteria were inoculated in Cynanchum bungei powder. The protein,crude fat,crude fiber of solid-state complex microbial agents,the amount of biomass,crude protein content and total protein percentage were measured,the fermentation Cynanchum bungei powder amino acid was analyzed. Results： The total effective viable solid-state complex microbial agents was 3. 09 × 109 g,the amount of the biomass was 5. 69 g/L and total bacterial proteins percentage was 0. 194 g/L of solid compound microbial agents. Total amino acids of the pre-fermentation Cynanchum bungei powder was7. 119 g/100 g,and arginine and glutamic acid content were relatively high,reached 1. 833 g/100 g,1. 241 g/100g; the total amount of flour amino acid fermentation Cynanchum bungei powder was 7. 369 g/100 g,and arginine and glutamic acid content were relatively high,reached 1. 591 g/100 g,1. 245 g/100 g. The arginine and cystine content was reduced and other amino acids increased in varying degrees after fermentation. Conclusion： The Cynanchum bungei powder fermentation can be guaranteed,because sufficient solid compound microbial preparation of live bacteria. Some amino acids was increased in Cynanchum bungei powder after fermentation and the quality Cynanchum bungei powder is improved. It provided the evidence of Cynanchum bungei powder beverage preparation.