提高α-葡萄糖苷酶抑制率的乳酸菌胞外多糖分阶段控温发酵工艺优化  

Optimization of Temperature Control Fermentation Process for Extracellular Polysaccharide of Lactobacillus in Phase to Improve the Inhibitory Rate of Alpha-Glucosase

作　　者：吴明霞 郑昇阳 WU Ming-xia;ZHENG Sheng-yang(School of Life Sciences,Ningde Normal University,Ningde 352100,Fujian,China)

机构地区：[1]宁德师范学院生命科学学院

出　　处：《食品研究与开发》2020年第2期172-178,共7页Food Research and Development

基　　金：福建省高等学校学科带头人培养计划资助;福建省科技厅面上项目(2015J01621);福建省教育厅A类项目(JA15551);宁德师范学院青年教师资助项目(2016Q55)

摘　　要：该文在考察不同温度对人源乳酸菌菌体生长、胞外多糖浓度及α-葡萄糖苷酶抑制率影响的基础上,采取分阶段控制温度策略对α-葡萄糖苷酶抑制活性进行优化。结果表明,当第一阶段温度37℃,变温时间50 h,第二阶段温度40℃发酵66 h时α-葡萄糖苷酶抑制率为58.21%。On the basis of investigating the effects of different temperatures on the growth of human lactic acid bacteria,the concentration of extracellular polysaccharides and the inhibition rate ofα-gluconidase,the inhibition activity ofα-gluconidase was optimized by a phased temperature control strategy.The results showed that the inhibition rate ofα-glucosinase was 58.21%when the first stage temperature was 37℃,the temperature was 50 h,and the second stage temperature was 40℃when the fermentation time was 66 h.

关 键 词：分阶段控制温度 乳酸菌 胞外多糖 Α-葡萄糖苷酶 发酵 响应面法 

分 类 号：TQ464[化学工程—制药化工] TQ920.1[轻工技术与工程—发酵工程]