蓝靛果酵素发酵菌种筛选及发酵工艺的优化

Screening of fermentation strains and optimization of fermentation process of Lonicera caerulea

以蓝靛果为原料发酵制备酵素,探究最佳发酵菌种及发酵工艺,使得蓝靛果酵素具有更强的抗氧化功能。分别使用4种发酵菌种对蓝靛果进行发酵,测定其花色苷含量、多酚含量以及SOD酶活力,来确定最佳发酵菌种。结果表明,佰生优发酵菌种发酵120 h后的多酚含量以及SOD酶活力均为最高(P<0.05),确定为最佳发酵菌种。通过单因素实验,确定最佳发酵工艺条件为发酵温度30℃、发酵时间72 h、接种量为15%(每100 mL水中加入15%的发酵菌种)。研究确定了一种更优的蓝靛果酵素的加工工艺,能更好提升蓝靛果酵素的抗氧化功能。使蓝靛果资源高效利用,为蓝靛果酵素的精深制备及品质优化提供理论依据。

The best fermentation strain and fermentation process were studied to prepare enzyme from Lonicera caerulea,so that Lonicera caerulea enzyme had stronger antioxidant function.Four kinds of fermentation strains were used to ferment Lonicera caerulea,and the content of anthocyanin,polyphenol and SOD enzyme activity were determined to determine the best fermentation strains.The results showed that the polyphenol content and SOD activity of Baishengyou fermentation strain were the highest after 120 h of fermentation(P<0.05),which was confirmed as the best fermentation strain.Through single factor experiment,the optimal fermentation conditions were determined as follows:fermentation temperature 30℃,fermentation time 72 h,inoculation 15%(add 15%fermentative bacteria per 100 mL of water).This study confirmed a better processing technology of Lonicera caerulea enzyme,and could improve the antioxidant function of Lonicera caerulea enzyme better.The results provided theoretical basis for the intensive preparation and quality optimization of Lonicera caerulea enzyme.