新疆药桑葚酵素发酵动力学模型及其发酵比速率的研究  

Study on Fermentation Kinetic Model of Xinjiang Morus nigra L.Enzyme and Its Fermentation Rate

作　　者：吕明珊 袁艺洋 邢军[1] 王亮[1] 茹先古丽·买买提依明 艾合买提江·艾海提[1] LYU Ming-shan;YUAN Yi-yang;XING Jun;WANG Liang;Ruxianguli·Maimaitiyiming;Aihemaitijiang·Aihaiti(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]华南农业大学食品学院,广州510642

出　　处：《中国调味品》2022年第3期39-43,共5页China Condiment

摘　　要：为了进一步研究新疆药桑葚酵素发酵过程中发酵动力学变化情况,针对发酵过程中乳酸菌生长、总酸生成及还原糖基质消耗情况,该研究应用Logistic模型、SGompertz模型、DoseResp模型和Boltzmann模型进行非线性拟合,并依据相关系数判断其可靠性。结果表明,在乳酸菌生长动力学模型中Logistic模型的拟合效果最佳,其相关系数最接近1。在还原糖基质消耗动力学模型中DoseResp模型和Boltzmann模型均可用于定量描述和预测药桑葚酵素发酵过程中还原糖基质消耗情况。在总酸生成动力学模型中Logistic模型的拟合效果最佳。所选模型拟合发酵过程均为可行,为药桑葚酵素发酵进一步工业化生产和扩大市场提供了理论基础。In order to further study the changes in fermentation kinetics during the fermentation process of Xinjiang Morus nigra L.enzyme,in view of the growth of lactic acid bacteria,total acid production and reducing sugar substrate consumption during the fermentation process,Logistic model,SGompertz model,DoseResp model and Boltzmann model are used for nonlinear fitting,and their reliability is judged according to correlation coefficients.The results show that the Logistic model has the optimal fitting effect in the growth kinetics model of lactic acid bacteria,and its correlation coefficient is closest to 1.Both the DoseResp model and Boltzmann model in the reducing sugar substrate consumption kinetic model can be used to quantitatively describe and predict the reducing sugar substrate consumption situation during the fermentation process of Morus nigra L.enzyme.In the total acid production kinetic model,the fitting effect of Logistic model is the best.The models selected in this study are feasible for fitting the fermentation process,which has provided a theoretical basis for further industrial production and market expansion of Morus nigra L.enzyme.

关 键 词：新疆药桑葚 混菌发酵 酵素 发酵动力学 模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]