超声辅助处理乳酸菌发酵制备米糠酵素的研究  

Preparation of rice bran ferment fermented by lactic acid bacteria with ultrasonic-assisted processing

作　　者：朱德艳[1] 施俏春 王劲松[1] 易庆平[1] ZHU Deyan;SHI Qiaochun;WANG Jinsong;YI Qingping(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《中国酿造》2018年第10期116-120,共5页China Brewing

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201621);荆楚理工学院科学基金项目(ZD201701)

摘　　要：以米糠为原料,乳酸菌为发酵菌种,在考察超声时间、发酵温度、发酵初始pH和发酵时间对发酵菌种产蛋白酶、脂肪酶影响的单因素试验基础上,采用正交试验优化超声波辅助处理乳酸菌发酵制备米糠酵素的工艺。结果表明,最佳工艺条件为超声时间90 min,发酵温度25℃,发酵液初始pH值为6.0,发酵时间为25 d。在此最佳发酵工艺条件下,米糠酵素的蛋白酶和脂肪酶活力分别达到51.96 U/m L、16.17 U/m L。Using rice bran as raw materials and lactic acid bacteria as fermentation strain,the effects of ultrasonic time,fermentation temperature,initial pH and fermentation time on protease activity and lipase activity produced by fermentation strain were explored through single factor tests.On the basis of single factor experiments,the preparation technology of rice bran ferment fermented by lactic acid bacteria with ultrasonic-assisted processing was optimized by orthogonal experiments.The results showed that the optimal technology conditions were determined as follows:ultrasonic time 90 min,fermentation temperature 25℃,initial pH value 6.0,fermentation time 25 d.Under the opptimal conditions,the protease activity and lipase activity of rice bran ferment was 51.96 U/ml and 16.17 U/ml,respectively.

关 键 词：超声辅助处理 乳酸菌 米糠酵素 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]