响应面法优化沙棘酵素多菌种发酵工艺

Optimization of multi-strain fermentation process of sea buckthorn Jiaosu by response surface methodology

以沙棘(Hippophae rhamnoides L.)为原料,利用酿酒酵母(Saccharomyces cerevisiae)、异常汉逊酵母(Hansenula anomala)和植物乳杆菌(Lactiplantibacillus plantarum)多菌种发酵制备沙棘酵素。以超氧化物歧化酶(SOD)、pH、可溶性固形物含量、总酸含量、感官评分、还原力等为评价指标,采用单因素试验及响应面法优化沙棘酵素多菌种发酵工艺。结果表明,沙棘酵素多菌种最佳发酵工艺为初始pH 5.18、酿酒酵母∶异常汉逊酵母∶植物乳植物杆菌1.0∶1.6∶2.6、接种量10.25%。在此工艺条件下,沙棘酵素产品的SOD活性最高,达到2 206.67 U/mL,p H为2.23,总酸含量为78.60 mg/mL,可溶性固形物含量为2.68°Bx,乙醇含量为0.05 g/100 mL,总酚含量为18.85 mg/mL,总黄酮含量为12.49 mg/mL,维生素C(VC)含量为6.48 mg/mL,多糖含量为22.49 mg/mL,还原力(OD700 nm值)为2.65,产品色泽透亮金黄,香气浓郁,感官评分为9.1分,其理化指标及感官品质均符合相关标准要求。该研究为沙棘的综合利用和多菌种发酵酵素的广泛应用提供理论依据。

Using Hippophae rhamnoides L.as raw material,the H.rhamnoides Jiaosu was prepared by Saccharomyces cerevisiae,Hansenula anomal and Lactiplantibacillus plantarum fermentation,and the optimum multi-strain fermentation process was optimized by single factor tests and response surface method with superoxide dismutase(SOD),pH,soluble solids content,total acid content,sensory evaluation and reducing power as evaluation indexes.The results showed that the optimal multi-strain fermentation process for H.rhamnoides Jiaosu was initial pH 5.18,S.cerevisiae,H.anomala and L.plantarum ratio 1.0∶1.6∶2.6,and inoculum 10.25%.Under the optimal conditions,the SOD activity of the H.rhamnoides Jiaosu was the highest of 2206.67 U/ml,the pH,total acid,soluble solids,ethanol,total phenol,total flavonoids,vitamin C(VC)and polysaccharide content was 2.23,78.60 mg/ml,2.68°Bx,0.05 g/100 ml,18.85 mg/ml,12.49 mg/ml,6.48 mg/ml and 22.49 mg/ml,respectively,and the reducing power(OD700 nm value)was 2.65.The H.rhamnoides Jiaosu had bright and golden color,and strong aroma,and the sensory score was 9.1,its physicochemical indexes and sensory quality met the relevant standards.This study provided a theoretical basis for the comprehensive utilization of H.rhamnoides and wide application of multi-strain fermentation Jiaosu.