木枣果蔬酵素发酵工艺优化

The Optimization of Fermentation Technology of Fructozyme of Prunus Jujube

以木枣为原料,发酵菌种选用酵母菌和植物乳杆菌来制备木枣酵素。选取不同的发酵时间、发酵温度、接种量、菌种比例等因素设计单因素试验,以超氧化物歧化(SOD)酶活力的大小为指标,进行分析,在单因素试验基础上,应用Box-Behnken中心组和设计,以发酵时间、发酵温度、接种量为主要影响因素,以超氧化物歧化酶(SOD)活力大小来进行响应面试验,来确定木枣果蔬酵素制备的最佳工艺,结果表明,酵素的发酵时间为2 d,发酵温度为38℃,植物乳杆菌接种量为4%,在此优化条件下,得到的超氧化物歧化酶(SOD)活力最高,最高酶活力为278.64 U/mL。由此,确定了木枣酵素发酵最佳制备工艺,该研究可为木枣果蔬酵素发酵工艺的生产提供科学依据。

Using jujube as raw material, yeast and Lactobacillus plantarum were selected to prepare jujube enzyme. The single factor experiment was designed by selecting different factors such as fermentation time, fermentation temperature, inoculation amount and strain proportion. Based on the single factor experiment, the activity of superoxide dismutase(SOD) was taken as the index. Then, based on the single factor experiment, the box Behnken central group and design were applied. The main factors were fermentation time, fermentation temperature and inoculation amount, and the superoxide dismutase(SOD) The results showed that the fermentation time was 2 days, the fermentation temperature was 38 ℃, and the inoculation amount of Lactobacillus plantarum was 4%. Under the optimized conditions, the activity of superoxide dismutase(SOD) was the highest, and the highest enzyme activity was 278.64 U/mL This study could provide scientific basis for the production of enzyme fermentation technology of jujube fruit and vegetable.