五谷虫粉发酵物水提工艺的优化及其发酵前后抑菌实验的比较

Optimization of Technology to Water Extract Fermented Product from Maggots Powder and Comparison Between Antibacterial Experiments Before and After Fermentation

目的:优化五谷虫粉发酵物的超声水提工艺并进行发酵前后体外抗菌实验的比较。方法:运用固体发酵技术,选择球孢白僵菌为发酵菌种来制备发酵五谷虫粉,指标选用五谷虫粉发酵物的水溶性氨基酸提取率,先进行单因素实验,然后运用正交试验法优化发酵五谷虫粉超声水提工艺,并运用牛津杯法比较发酵前后五谷虫粉的抑菌作用。结果:pH值6,超声时间40 min,溶剂用量50倍为五谷虫粉发酵物的最佳水提工艺。在此条件下,发酵五谷虫粉提取率最高达59.52%。另外,发酵五谷虫粉水提液较未发酵的来说,对铜绿假单胞菌等的抑制作用更显著。结论:优化设计方案合理,误差较小,结果可信。抑菌试验证明发酵五谷虫粉有了更高的抑菌效果,为五谷虫的未来开发方向提供新的参考。

Objective:To optimize the ultrasonic water extraction technology of the fermented powder of maggots and to compare the in vitro antibacterial experiments before and after fermentation.Method:The fermented powder of maggots was prepared by the solid fermentation technology of Beauveria bassiana,and the free amino acid extraction rate was used as the index.Based on the single factor experiment,the orthogonal test method was used to optimize the ultrasonic water extraction process of the fermented powder of maggots.And use the Oxford cup method to compare the antibacterial effects of maggots before and after fermentation.Results:The optimal water extraction process for fermented grain insect powder was:pH 6,ultrasonic time 40 min,and solvent dosage 50 times.Under these conditions,the extraction rate of fermented maggots is as high as 59.52%.Moreover,the water extract of fermented maggots has a more obvious inhibitory effect on Staphylococcus aureus and Pseudomonas aeruginosa than the unfermented one.Conclusion:The process optimization method used is reasonable and feasible,and the results obtained are stable and reliable;the antibacterial test proves that the fermented powder of maggots has a higher antibacterial effect,which provides a certain reference for the further research of maggots.