乳酸菌Lactobacillussp.strain2-3厌氧发酵蜂花粉的工艺优化  

Optimization of the fermentation conditions of bee pollen with Lactobacillus sp.strain 2-3

作　　者：王聪[1,2,3] 黄艳[2,3] 马诗淳[2,3] 邓宇[2,3] 郭军[4] 吴正云[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]农业部沼气科学研究所,四川成都610041 [3]农业部可再生能源开发与利用重点实验室,四川成都610041 [4]昆明理工大学生命科学与技术学院,云南昆明650504

出　　处：《食品工业科技》2016年第23期119-123,129,共6页Science and Technology of Food Industry

基　　金：中国农业科学院科学与技术创新工程项目;四川省科技基础条件平台项目(TJPT20160013)

摘　　要：为提高蜂花粉的营养价值，将从蜂粮中分离获得的乳酸菌Lactobacillus sp．strain 2-3用于蜂花粉厌氧发酵，以活菌数、感官评分作为主要考察指标，在单因素基础上对蜂花粉厌氧发酵工艺进行优化，通过对正交实验的9个实验组的乳酸菌活菌数、感官评分、总黄酮、总酚、DPPH自由基清除率、甲酸、乳酸、乙酸、丙酸、丁酸、异丁酸、戊酸、异戊酸、还原糖等指标进行检测，对实验结果进行显著性分析和相关性分析，选取代表性指标活菌数、感官评分、异丁酸进行正交优化分析，确定乳酸菌厌氧发酵蜂花粉的最优工艺。结果表明，蜂花粉厌氧发酵的最优发酵工艺为：水分添加量50％、发酵温度37℃、乳酸菌接种量10％、发酵时间48h，发酵蜂花粉活菌数可达54．90×10^7 cfu／g，感官评分为13.33，异丁酸含量3．60mg／g。此外，总黄酮、总酚和DPPH自由基清除率相较于对照组分别提高了94．17％、83．75％、106．45％；挥发酸的种类更加丰富，产生了丁酸和异丁酸，总挥发酸含量也增加到167．80mg／g；还原糖含量增至48．70％。结果表明蜂粮源乳酸菌可以应用于蜂花粉发酵，提高了蜂花粉营养价值。To improve the nutrition value of bee pollen, anaerobic lactic acid bacteria （LAB） Lactobacillus sp.strain 2-3 from bee bread was used for bee pollen fermentation.The single factor test was studied, using the the number of living LAB and sensory value.Then, the number of living LAB, the sensory score, total flavonoids, total phenol, DPPH clearance, formic acid, lactic acid, acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid and revertose of the orthogonal 9 experiment group were tested.After the correlation analysis of indexes,representative indicators including the number of living LAB, the sensory score, isobutyric acid were selected to investigate the optimal anaerobic fermentation technology of bee pollen.The results showed that the optimal anaerobic fermentation technology of bee pollen was moisture of 50% ,fermentation temperature of 37℃, LAB seed solution of 10%, fermentation time of 48 h, under this condition, the number of living LAB of fermented bee pollen was 54.90 × 10^8 cfu/g, the highest sensory value was 13.33, and the isobutyric acid content was 3.60 mg/g. Besides,the flavonoids,total phenol and DPPH clearance of the optimum condition were increased by 94.17% ,83.75% and 106.45%, respectively comparing with the control groups, the kinds of volatile acid was enriched with butyric acid and isobutyric acid, and the total content of VFA was increased to 167.80 mg/g, revertose content was increased to 48.70%.The results suggested that the LAB from bee bread was appropriate to apply to bee pollen,the nutrition value of bee pollen was improved.

关 键 词：厌氧发酵 乳酸菌 抗氧化 挥发酸 还原糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]