蓝莓酵素复合菌种发酵工艺优化及品质分析

Optimization of fermentation process and quality analysis of blueberry Jiaosu by mixed strains

该研究以蓝莓为主要原料,以酵母菌、植物乳杆菌(Lactobacillus plantarum)、干酪乳杆菌(Lactobacillus casei)为发酵菌种制备蓝莓酵素,以超氧化物歧化酶(SOD)酶活性为考察指标,首先通过均匀设计试验确定复合菌种的最佳接种量;其次通过单因素试验,考察发酵时间、发酵温度、初始总可溶性固形物含量及料液比对SOD活力的影响;最后通过响应面试验获得最佳发酵工艺条件。结果表明,酵母菌、植物乳杆菌、干酪乳杆菌三种菌株的最佳接种量分别为0.1%、2%、0.47%,蓝莓酵素的最佳发酵工艺条件为发酵时间41.5 h,发酵温度31℃,初始总可溶性固形物含量12°Bx,料液比1∶5(g:m L),在此优化条件下,蓝莓酵素的pH值为3.14,酒精度为0.2%vol,总酚含量为3.14 mg/mL,花色苷含量为26.06 mg/mL,乳酸菌活菌数为1.01×10~7CFU/m L,SOD酶活性为103.01 U/m L。

Blueberry Jiaosu was prepared using blueberry as the main raw material,and yeast,Lactobacillus plantarum and Lactobacillus casei as fermentation strains.Taking superoxide dismutase(SOD) activity as the evaluation index,the optimum inoculum of mixed strains was determined by uniform design test.The effects of fermentation time,temperature,initial total soluble solid content,and solid and liquid ratio on SOD activity were investigated by single factor tests,and the optimal fermentation process conditions were obtained by response surface tests.The results showed that the optimum inoculum of yeast,L.plantarum and L.casei were 0.1%,2% and 0.47%,respectively.The optimal fermentation process conditions of blueberry Jiaosu were as follows:fermentation time 41.5 h,temperature 31 ℃,initial total soluble solid content 12 °Bx,solid and liquid ratio 1∶5(g∶m L).Under the optimized conditions,the pH,ethanol content,contents of total phenol and anthocyanin were 3.14,0.2%vol,3.14 mg/ml,and 26.06 mg/ml,respectively.The viable lactic acid bacteria count was 1.01×10~7CFU/ml,and the SOD activity was 103.01 U/ml.