响应曲面法优化刺五加-五味子混菌发酵工艺的研究

Response Surface Methodology for Optimizing the Fermentation Process of Acanthopanax senticosus and Schisandra Chinensis with Mixed Bacteria

刺五加和五味子是药食同源植物,也是作为普通食品管理的新资源食品,多糖是刺五加和五味子的重要生物活性成分。采用植物乳杆菌和嗜酸乳杆菌协同发酵刺五加-五味子,以多糖含量为指标,对菌种比例、料液比、发酵温度、发酵时间等因素进行优化,通过单因素和响应面优化实验确定混菌发酵刺五加-五味子的最佳工艺条件。结果表明:当嗜酸乳杆菌和植物乳杆菌的比例为1:2、接种量为5%、初始pH值为5.5、料液比为1:20、发酵温度为37℃、发酵时间为72h时,发酵液中多糖含量为5.84%,较未发酵水液增加了59.12%,黄酮和皂苷含量分别增加了89.81%和88.48%。发酵液呈深褐色,有淡淡的苦涩味。研究表明混菌发酵过程中菌体生长良好,且存在一定的协同增效作用,促进了多糖的代谢合成,为后续刺五加-五味子发酵液的进一步食品开发利用、拓展绿色功能性食品路径提供理论依据。

Acanthopanax and Schisandra are medicinal and food homologous plants,and they are also a new food resource managed as a general food.Polysaccharides are important bioactive constituents of Acanthopanax senticosus and Schisandra chinensis.In this study,Lactobacillus plantarum andLactobacillus acidophilus were used for the synergistic fermentation of Acanthopanax senticosus andSchisandra chinensis.The polysaccharide content was used as an indicator to optimise the strain ratio,feed-to-liquid ratio,fermentation temperature and fermentation time,and the optimal process conditions for the fermentation of Acanthopanax senticosus by mixed bacteria were determined by single-factor and response surface optimisation experiments.The results showed that when the ratio of Lactobacillus acidophilus to Lactobacillus plantarum was 1:2,the inoculum was 5%,the initial pH was 5.5,the feed-to-liquid ratio was 1:20,the fermentation temperature was 37℃and the fermentation time was 72 h,the polysaccharide content in the fermentation broth reached 5.84%,an increase of 59.12%compared to the unfermented water,and the flavonoid and saponin contents increased by 89.81%and 88.48%,respectively.The fermentation broth was dark brown and had a faint bitter taste.It showed that the bacteria grew well during the fermentation of the mixed bacteria,and there was a certain synergistic effect,which promoted the metabolic synthesis of polysaccharides,providing a theoretical basis for the further food development and utilization of the fermentation broth of Acanthopanax senticosus-Schisandra chinensis,and expanding the path of green functional food.