果蔬酵素中纯菌种筛选及其在复合发酵中的应用

从处于发酵期的自然发酵拐枣果蔬酵素中筛选纯菌种,用于复合拐枣果蔬酵素的发酵工艺优化,通过分子生物学鉴定可知筛选出的酿酒酵母和植物乳杆菌各1株,将其应用于工艺优化的单因素试验和正交试验,最终得到拐枣果蔬酵素的复合发酵最佳工艺为发酵温度35℃,混合糖添加量30%,两种菌各添加2%,菌种添加量共计4%。通过验证试验,此发酵条件发酵的拐枣果蔬酵素pH为3.64,SOD酶活力为252U/mL,还原力为1.690,发酵时间为5d。

Screening of Pure Strains from Fruit and Vegetable Enzymes and Their Application in Complex Fermentation

Pure strains are screened from natural fermented Hoveniafruit and vegetable enzymes in fermentation stage,which are used to optimize the fermentation process of compound Hoveniafruit and vegetable enzymes,and one strain of Saccharomyces cerevisiae and one strain of Lactobacillus plantarum are screened out by molecular biological identification,they are applied to single factor test and orthogonal test for process optimization.Finally,the optimum fermentation process of Hovenia fruit and vegetable enzymes is obtained as follows:fermentation temperature is 35 ℃,mixed sugar additive amount is 30%,the additive amount of each strain is 2%,the total strain additive amount is4%.The results show that the pH value of Hoveniafruit and vegetable enzymes fermented under such fermentation conditions is 3.64,the activity of SOD enzyme is 252 U/mL,the reducing power is1.690 and the fermentation time is 5 d.