摘要
【目的】以葡萄汁为原料,植物乳杆菌Zhang-LL及马克斯克鲁维酵母M3为发酵菌株,优化葡萄汁酵素的发酵工艺条件。【方法】比较植物乳杆菌Zhang-LL和马克斯克鲁维酵母M3在葡萄汁中的不同接种方式对益生菌活菌数和DPPH清除率的影响,筛选葡萄汁酵素最优接种发酵方式。进一步通过单因素试验及响应面试验,优化葡萄汁酵素最佳发酵工艺条件。【结果】植物乳杆菌Zhang-LL和马克斯克鲁维酵母M3共发酵可以显著提高葡萄汁酵素中益生菌活菌数和DPPH清除率;植物乳杆菌Zhang-LL和马克斯克鲁维酵母M3共发酵的最佳工艺条件为:按照1∶1比例接种,初始接种量5.00 lg CFU/mL、大豆蛋白胨添加量0.46%、34℃发酵18 h,植物乳杆菌Zhang-LL活菌数达6.60×10^(8)CFU/mL,马克斯克鲁维酵母M3活菌数达8.20×10^(7)CFU/mL,酵素DPPH清除率85.25%。【结论】乳酸菌与酵母菌协同发酵,在缩短发酵时间的同时还能达到较高的活菌数和DPPH清除率,可为葡萄汁酵素的工业化制备及后续多功能产品研发提供理论依据。
[Objective]Using grape juice as raw material,Lactobacillus plantarum Zhang-LL and Kluyveromyces marxianus M3 as fermentation strains,this study investigates the effect of different fermentation methods on the number of viable bacteria in grape juice fermentation broth,and optimizes the fermentation process conditions of grape enzymes.[Methods]Compare the effects of different inoculation methods of Lactobacillus plantarum Zhang-LL and Kluyveromyces marxianus M3 on the number of viable bacteria and DPPH clearance rate in grape juice,and screen out the optimal inoculation and fermentation method for grape enzymes.Further optimize the optimal fermentation process conditions for grape enzymes through single factor experiments and response surface methodology.[Results]Co-fermentation of Lactobacillus plantarum Zhang-LL and Maxcrovyi yeast M3 can significantly increase the number of probiotic active bacteria and DPPH clearance rate in grape enzymes;The optimal process conditions for co fermentation of Lactobacillus plantarum Zhang-LL and Maxcrovyi yeast M3 are as follows:the two strains are inoculated in a 1∶1 ratio,with an initial inoculation amount of 5.00 lg CFU/mL,soybean peptone addition amount of 0.46%,and fermentation at 34℃for 18 hours.The number of viable Lactobacillus plantarum Zhang-LL reaches 6.60×10^(8) CFU/mL,Kluyveromyces marxianus M3 has a viable bacterial count of 8.20×10^(7) CFU/mL,DPPH clearance rate 85.25%.[Conclusion]The co-fermentation of lactic acid bacteria and yeast can shorten the fermentation time and achieve a high number of live bacteria and DPPH clearance rate,which can provide theoretical basis for the industrial preparation of grape enzyme and the subsequent research and development of multifunctional products.
作者
董双佳
刘慧
金君华
张红星
杨竹娘
谢远红
DONG Shuangjia;LIU Hui;JIN Junhua;ZHANG Hongxing;YANG Zhuniang;XIE Yuanhong(Beijing Laboratory of Food Quality and Safety,Beijing Key Laboratory of Detection and Control of Harmful Microorgaisms and Pesticide Safety of Agricultural Products,College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Huailai Putiquan Grape Seed Technology Development Co,Ltd,Huailai,Hebei 075400,China)
出处
《北京农学院学报》
2024年第1期77-83,共7页
Journal of Beijing University of Agriculture
基金
河北省怀来县科技支撑计划项目(2021C-12)。
