淡豆豉的多菌种协同发酵工艺优化  

Study on processing optimization of multi-strain synergistic fermentation of Semen Sojae Praeparatum

作　　者：隋利强[1] 王苏贵 曹冬英 谢思静 王欣 徐伟[1] SUI Liqiang;WANG Sugui;CAO Dongying;XIE Sijing;WANG Xin;XU Wei(College of Pharmacy,Fujian University of Traditional Chinese Medicine,Fuzhou 350122,China)

机构地区：[1]福建中医药大学药学院,福建福州350122

出　　处：《药学研究》2024年第4期346-351,共6页Journal of Pharmaceutical Research

基　　金：福建省科技厅引导性项目(No.2021Y0036)。

摘　　要：目的优化淡豆豉多菌种(环状芽孢杆菌、黑曲霉、少根根霉)协同发酵工艺,为淡豆豉发酵工艺改进和创新提供参考。方法以发酵时间、发酵温度、混合菌种比例、接种量为考察因素,以总黄酮、大豆苷元、黄豆黄素、染料木素的含量为考察指标,通过单因素考查对淡豆豉多菌种协同发酵工艺进行优化。结果淡豆豉多菌种协同发酵最佳工艺条件为:发酵温度30℃,发酵时间8 d,接种量5%,混合菌种接种比例为环状芽孢杆菌∶黑曲霉∶少根根霉=1∶2∶1。结论淡豆豉多菌种协同发酵工艺可避免杂菌干扰、利于工艺标准化,可为淡豆豉工艺改进和创新以及为中药多菌种协同发酵工艺研究提供参考。Objective To optimize the co-fermentation process by multiple strains(Bacillus circulans,Aspergillus niger,Rhizopus arrhizus)of Semen Sojae Praeparatum,and to provide reference for the improvement and innovation of the fermentation process of Semen Sojae Praeparatum.Methods Investigated the fermentation time,fermentation temperature,proportion of mixed strains and inoculation amount,using the content of daidzein,glycitein,genistein and total flavonoids as evaluating index.The synergistic fermentation process of multi-strains was optimized by single factor investigation.Results The optimum conditions of multi-strain co-fermentation of Semen Sojae Praeparatum were as follows:fermented Semen Sojae Praeparatum for 8 d under the temperature of 30℃,while the inoculation ratio was Bacillus circulans∶Aspergillus niger∶Rhizopus arrhizus=1∶2∶1 and the inoculation amount was 5%.Conclusion The co-fermentation process of multi-strains of Semen Sojae Praeparatum can avoid the interference of miscellaneous bacteria and facilitate the standardization of the process.It can provide reference for the improvement and innovation of Semen Sojae Praeparatum process and the research of multi-strains co-fermentation process of traditional Chinese medicine.

关 键 词：淡豆豉 多菌种协同发酵 工艺优化 环状芽孢杆菌 黑曲霉 少根根霉 

分 类 号：R284[医药卫生—中药学]