决明子多糖的发酵工艺优化研究

Study on Optimization of Fermentation Technology of Cassia Seed Polysaccharide

优化决明子发酵工艺条件。以生决明子与玉米作为发酵培养基,用乳酸菌发酵,以培养时间、培养温度、培养pH考察乳酸菌对决明子发酵后多糖得率,并通过正交实验优化发酵工艺。培养温度为37℃,培养时间为48 h,培养pH为7.0,发酵后多糖得率最高。决明子多糖发酵工艺路线条件优化合理,多糖得率较高,为从事决明子相关的研究和工作人员提供一定的理论基础。

The fermentation process conditions of Cassia seed were optimized. The raw cassia seed and corn were used as fermentation medium, and lactic acid bacteria were used to ferment. The yield of polysaccharides after fermentation of lactic acid bacteria on the cassia seed was investigated by the culture time, culture temperature and culture pH, and the fermentation process was optimized through orthogonal experiment. The culture temperature was 37 ℃, the culture time was 48 h, and the culture pH was 7.0. The yield of polysaccharides was the highest after fermentation. Cassia seed polysaccharide fermentation process conditions were optimized and reasonable, and the polysaccharide yield was high, which provided a certain theoretical basis for the research and staff related to Cassia seed.