辣椒酵素益生菌复合发酵制剂的筛选
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摘要
以前期试验筛选出的植物乳杆菌、酿酒酵母、醋酸菌为研究对象,从中选择2组益生菌复合发酵剂L1(植物乳杆菌和酿酒酵母)、L2(植物乳杆菌、酿酒酵母和醋酸菌)制作辣椒酵素,并与传统自然发酵L0做对比。通过观察发酵过程中总酸、pH值、酒精度以及主要功效酶活力(超氧化物歧化酶活力、脂肪酶活力)等主要质量指标的变化规律,筛选出最适合辣椒酵素发酵的一种菌种组合。试验结果表明:混菌发酵对辣椒酵素的品质有明显的改善。发酵第15天,L1、L2与L0相比,总酸含量分别提高了36.53%,31.42%;脂肪酶活力分别提高了99.22%,96.27%;SOD活力分别提高了6.93%,0.91%;pH值分别降低了10.35%,11.05%。此时L1的感官评分最高为(88.75±0.88),总酸含量为34.82g/L,酒精含量为0.023g/L,pH值为3.75,SOD酶活力为88.71U/mL,脂肪酶活力45.75U/L,明显优于L2。植物乳杆菌和酿酒酵母复合的发酵剂适用于辣椒酵素的发酵。
Lactobacillus plantarum,Saccharomyces cerevisiae and acetic acidbacteria screened from previous experiments were taken as the research objects.Selecting two groups of probiotic compound starter L1(Lactobacillus plantarumand Saccharomyces cerevisiae),L2(Lactobacillus plantarum,Saccharomyces cerevisiae and Acetobacter)to produce capsicum ferment,andcompared with traditional natural fermentation L0.By observing the changes of main quality indexes such as total acid,pH value,alcoholicity and main efficacy enzymes(superoxide dismutase activity,lipase activity)in the fermentation process,Selected the most suitable strain combination for capsicum fermentation.The results showed that the quality of capsicum ferments was significantly improved by mixed fermentation.On the 15 th day of fermentation,compared with L0,the total acid content of L1 and L2 increased by 36.53% and 31.42%,lipase activity increased by99.22% and 96.27%,SOD activity increased by 6.93% and0.91%,and pH value decreased by 10.35%and 11.05%,respectively.At this time,the sensory score of L1 was(88.75±0.88),total acid content was 34.82 g/L,alcohol content was 0.023 g/L,pH value was 3.75,SOD activity was 88.71 U/mL,lipase activity was 45.75 U/L,which was significantly better than L2.Therefore,L1,Lactobacillus plantarum and Saccharomyces cerevisiae,were selected as probiotic compound fermentation agents for capsicum enzyme.
Lactobacillus plantarum,Saccharomyces cerevisiae and acetic acidbacteria screened from previous experiments were taken as the research objects.Selecting two groups of probiotic compound starter L1(Lactobacillus plantarumand Saccharomyces cerevisiae),L2(Lactobacillus plantarum,Saccharomyces cerevisiae and Acetobacter)to produce capsicum ferment,andcompared with traditional natural fermentation L0.By observing the changes of main quality indexes such as total acid,pH value,alcoholicity and main efficacy enzymes(superoxide dismutase activity,lipase activity)in the fermentation process,Selected the most suitable strain combination for capsicum fermentation.The results showed that the quality of capsicum ferments was significantly improved by mixed fermentation.On the 15 th day of fermentation,compared with L0,the total acid content of L1 and L2 increased by 36.53% and 31.42%,lipase activity increased by99.22% and 96.27%,SOD activity increased by 6.93% and0.91%,and pH value decreased by 10.35%and 11.05%,respectively.At this time,the sensory score of L1 was(88.75±0.88),total acid content was 34.82 g/L,alcohol content was 0.023 g/L,pH value was 3.75,SOD activity was 88.71 U/mL,lipase activity was 45.75 U/L,which was significantly better than L2.Therefore,L1,Lactobacillus plantarum and Saccharomyces cerevisiae,were selected as probiotic compound fermentation agents for capsicum enzyme.
引文
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[22]VONCK J,VAN BRUGGN E F J.Architecture of peroxisomal alcohol oxidase crystals from the methylotrophic yeast Hansenula polymorpha as deduced by electron microscopy[J].Journal of Bacteriology,1992,174(16):5 391-5 399.
[23]ZHANG Li-juan,XU Wei,XU Hong-yu,et al.Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar[J].China Condiment,2009,34(2):106-109.
[24]LI Xin-xin,XU Wen-bin,Yang Jin-shan,et al.Effects of applying lactic acid bacteria to the fermentation on a mixture of corn steep liquor and air-dried rice straw[J].Animal Nutrition,2016,DOI:10.1016/j.aninu.2016.04.003.
[25]管章瑞,田裕,赵娜,等.蓝莓酵素发酵过程中的抗氧化活性变化研究[J].现代食品科技,2016(12):80-86.
[2]KIM J S,AN C G,PARK J S,et al.Carotenoid profiling from 27types of paprika(Capsicum annuum L.)with different colors,shapes,and cultivation methods[J].Food Chemistry,2016,201:64-71.
[3]HOWARD L R,TALCOTT S T,BRENES C H,et al.Changes in phytochemical and antioxidant activity of selected pepper cultivars(\r,Capsicum\r,Species)as influenced by maturity[J].Journal of Agricultural and Food Chemistry,2000,48(5):1 713-1 720.
[4]中国医学科学院.食物成分表[M].北京:人民卫生出版社,1985:82-84.
[5]NATH P,KAUR C,RUDRA S G,et al.Enzyme-assisted extraction of carotenoid-rich extract from red capsicum(Capsicum annuum)[J].Agricultural Research,2016,5(2):1-12.
[6]KILCREASE J,RODRIGUEZ-URIBE L,RICHINS R D,et al.Correlations of carotenoid content and transcript abundances for fibrillin and carotenogenic enzymes in Capsicum annumfruit pericarp[J].Plant Science,2015,232:57-66.
[7]NATH P,KALE S J,KAUR C,et al.Phytonutrient composition,antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder[J].Journal of Food Science and Technology,2018,DOI:10.1007/s13197-018-3138-6.
[8]FENG Yan-jun,ZHANG Min,MUJUMDAR A S,et al.Recent research process of fermented plant extract:A review[J].Trends in Food Science&Technology,2017,DOI:10.1016/j.tifs.2017.04.006.
[9]BLANDINO A,Al-ASEERI M E,PANDIELLA S S,et al.Cereal-based fermented foods and beverages[J].Food Research International,2003,36(6):527-543.
[10]董洁,夏敏敏,王成忠,等.金丝小枣枣泥酵素发酵工艺的研究[J].食品工业科技,2014,35(2):197-200.
[11]MOHIDEEN F W.Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry(Vaccinium corymbosum)juice[J].LWT-Food Science and Technology,2015,60(1):563-570.
[12]ALTAY F,FUNDA K G,DASKAYADIKMEN C,et al.A review on traditional Turkish fermented non-alcoholic beverages:Microbiota,fermentation process and quality characteristics[J].International Journal of Food Microbiology,2013,167(1):44-56.
[13]ARICI M,DAGLIOGLU O.Boza:A lactic acid fermented cereal beverage as a traditional Turkish food[J].Food Reviews International,2002,18(1):39-48.
[14]HUSEYIN Erten,HASAN Tanguler,AHMET Canba.A traditional turkish lactic acid fermented beverage:Shalgam(Salgam)[J].Food Reviews International,2008,24(3):8.
[15]RAY R C,SIVAKUMAR P S.Traditional and novel fermented foods and beverages from tropical root and tuber crops:Review[J].International Journal of Food Science&Technology,2009,44(6):1 073-1 087.
[16]MI L S,YOUNG L J,JEUNG C Y,et al.Determination of volatiles and carotenoid degradation compounds in red pepper fermented byr, Lactobacillus parabuchneri[J].Journal of Food Science,2018,83(8):2 083-2 091.
[17]邵伟,张亚雄,黎姝华.鲜辣椒中微生物的分离及其作用初探[J].食品科学,2001,22(2):20-22.
[18]王微.鲜辣椒纯种发酵生产技术的研究[D].重庆:西南大学,2013.
[19]莫大美,吴荣书.复合菌种发酵法制备玫瑰酵素工艺研究[J].食品工业,2016(10):64-69.
[20]BOUJTITA M,HART J P PITTSON R.Development of a disposable ethanol biosensor based on a chemically modified screen-printed electrode coated with alcohol oxidase for the analysis of beer[J].Biosensors&Bioelectronics,2000,15(5):257-263.
[21]SHKOTOVA L,GORIUSHKINA T,TRANMINH C,et al.Amperometric biosensor for lactate analysis in wine and must during fermentation[J].Materials Science&Engineering Cbiomimetic and Supramolecular Systems,2008,28(5/6):943-948.
[22]VONCK J,VAN BRUGGN E F J.Architecture of peroxisomal alcohol oxidase crystals from the methylotrophic yeast Hansenula polymorpha as deduced by electron microscopy[J].Journal of Bacteriology,1992,174(16):5 391-5 399.
[23]ZHANG Li-juan,XU Wei,XU Hong-yu,et al.Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar[J].China Condiment,2009,34(2):106-109.
[24]LI Xin-xin,XU Wen-bin,Yang Jin-shan,et al.Effects of applying lactic acid bacteria to the fermentation on a mixture of corn steep liquor and air-dried rice straw[J].Animal Nutrition,2016,DOI:10.1016/j.aninu.2016.04.003.
[25]管章瑞,田裕,赵娜,等.蓝莓酵素发酵过程中的抗氧化活性变化研究[J].现代食品科技,2016(12):80-86.
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