交变磁场对植物乳杆菌固态发酵花粉蛋白质的影响

Effect of Alternating Magnetic Field on Solid-State Fermentation of Pollen Protein by Lactobacillus plantarum

采用弱交变磁场辅助优化植物乳杆菌固态发酵油菜蜂花粉,通过单因素试验分别考察了发酵温度、植物乳杆菌菌液浓度、磁场处理时间、磁场强度对蜂花粉固态发酵的影响。响应面优化结果表明,当发酵温度为35℃、菌液OD值为1.0、磁场处理时间为4.28 h、磁场强度为3.3 mT时,此条件下发酵后花粉提取液中的蛋白含量为9.534 mg/g,较空白组提高了44.1%,且与优化条件下得到的理论值相差较小,说明优化结果可靠。

Using weak alternating magnetic field as an auxiliary way to optimize the solid-state fermentation of rape bee pollen by Lactobacillus plantarum,the effects of fermentation temperature,solution concentration of Lactobacillus plantarum,magnetic field treatment time and magnetic field intensity on the solid-state fermentation of bee pollen are investigated by single factor test.The results of the response surface optimization show that when the fermentation temperature is 35℃,the OD value of the bacterium solution is 1.0,the magnetic field treatment time is 4.28 h,and the magnetic field intensity is 3.3 mT,the protein content in the pollen extract after fermentation under such conditions is 9.534 mg/g,which is 44.1%higher than that in the blank group.The difference between the theoretical value and practical value is small,indicating that the optimized results are reliable.