大果山楂酵素的多菌种发酵工艺研究

Study on the Multi-Strain Fermentation Technology of Malus Domeri (Bois) Chev. Enzyme

为促进大果山楂酵素中活性成分的形成,以酵母菌、醋酸菌、乳酸菌为发酵菌种,通过单因素和正交试验分别考察酵母菌接种量、醋酸菌接种量、乳酸菌接种量、发酵温度对大果山楂酵素中总酚质量浓度和超氧化物歧化酶(SOD)活力的影响。结果表明:大果山楂酵素的最佳发酵工艺为酵母菌接种量1.0%、醋酸菌接种量1.5%、乳酸菌接种量1.0%、发酵温度30℃。在大果山楂酵素发酵过程中,多菌种发酵的总酚质量浓度和SOD活力均比自然发酵的高,在发酵21 d时质量浓度达到最大值8.18 mg/mL,SOD活力为17.71 U/mL,分别比自然发酵提高了27.2%和35.6%。

In order to promote the formation of active components of Malus domeri(Bois)Chev.enzyme,the influences of yeast inoculation amount,acetic acid bacteria inoculation amount,lactic acid bacteria inoculation amount and fermentation temperature on total phenols mass concentration and superoxide dismutase(SOD)activity were explored through single factor and orthogonal experiments.The results indicated that the optimal fermentation conditions were as follows:yeast inoculation amount 1.0%,acetic acid bacteria inoculation amount 1.5%,lactic acid bacteria inoculation amount 1.0%and fermentation temperature 30℃.Under the optimal conditions,the total phenols mass concentration and SOD activity obtained by multi-strain fermentation were both higher than that of natural fermentation.The total phenol mass concentration reached the maximum 8.18 mg/mL,and the SOD activity was 17.71 U/mL at 21 d,which increased by 27.2%and 35.6%respectively.This research provides references for the further development and utilization of Malus domeri(Bois)Chev.enzyme.