响应面法优化水豆豉纯种发酵产大豆异黄酮的条件

Optimization of Pure Breed Fermentation Conditions for Soybean Isoflavones Produced by Fermented Soybeans with Response Surface Methodology

目的:为了提高水豆豉中大豆异黄酮的最高产量,通过响应面法优化水豆豉纯种发酵产大豆异黄酮的条件。方法:利用前期筛选出来的水豆豉高效发酵菌株进行黄豆发酵,经过单因素实验得到较优的3个水平,以大豆异黄酮含量和感官评价得分为响应值,通过响应面实验获得最优发酵条件。结果:水豆豉的最优发酵条件为发酵温度40℃、发酵时间4 d、接菌量1.00%。在此条件下进行发酵,可获得最高大豆异黄酮含量和感官评价得分,分别为881.28 mg/kg和74.50分。结论:获得该菌株的最佳发酵条件,为研发高产大豆异黄酮的水豆豉积累了资料。

Objective:In order to improve the highest yield of soybean isoflavones of fermented soybeans,the pure breed fermentation conditions for producing soybean isoflavones by fermented soybeans are optimized by response surface methodology.Method:The soybean fermentation is carried out by the high-efficient fermentation strains of fermented soybeans screened in the early stage,and the three optimal levels are obtained through the single factor experiment.The optimal fermentation process is then obtained by the response surface methodology with isoflavones content and sensory evaluation scores as the response values.Result:The optimum fermentation conditions of fermented soybeans are as follows:the fermentation temperature is 40℃,the fermentation time is 4 d and the inoculation amount is 1.00%.Under such conditions,the highest isoflavones content and the highest sensory evaluation score are obtained,which is 881.28 mg/kg and 74.50 points respectively.Conclusion:The best fermentation conditions of the strains are obtained,which has accumulated data for the research and development of fermented soybeans with high-yield isoflavones.