藜麦和蓝靛果发酵菌株的筛选及复合发酵工艺的优化  

Screening of Fermentation Strains of Quinoa and Lonicera caerulea and Optimization of Complex Fermentation Process

作　　者：张智慧 庞惟俏 徐炳政 王颖[1,3] 王佳 佐兆杭 孙维 徐开媛 李思楠 ZHANG Zhihui;PANG Weiqiao;XU Bingzheng;WANG Ying;WANG Jia;ZUO Zhaohang;SUN Wei;XU Kaiyuan;LI Sinan(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Qingdao Langyatai Co.,Ltd.,Qingdao 266400,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]青岛琅琊台集团股份有限公司,山东青岛266400 [3]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2024年第24期204-213,共10页Science and Technology of Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费科研项目“杂粮主食化食品生产关键技术与高附加值产品开发”(ZDZX202106);黑龙江省“杂粮生产与加工”优势特色学科资助项目(黑教联[2018]4号)。

摘　　要：为了丰富杂粮功能性发酵食品的种类及解决小浆果类口感酸涩,季节性强的问题,对藜麦-蓝靛果复合发酵液的加工工艺进行了探究。以藜麦和蓝靛果为原料,利用酵母菌复配乳酸菌协同发酵,通过对比不同菌种发酵后藜麦-蓝靛果复合发酵液的超氧化物歧化酶(Superoxide dismutase,SOD)活力和活菌数,筛选出最适发酵菌种并优化发酵条件,采用单因素实验和响应面试验相结合的方法,以SOD活力和γ-氨基丁酸(γ-aminobutyricacid,GABA)含量为优化指标,确定藜麦-蓝靛果复合发酵液的最优工艺。结果表明:最优发酵菌种为帝伯仕牌活性干酵母(SELECTYS LA BAYANUS,BA)、植物乳杆菌(Lactiplantibacillus plantarum,LP)和嗜酸乳杆菌CICC6085(Lactobacillus acidophilus,LA)。酵母菌发酵阶段,接种量为0.30%,装瓶量为40 mL/100 mL,30℃摇床培养16 h,藜麦-蓝靛果复合发酵液的SOD活力为(139.740±0.485)U/mL、活菌数为(4.667±0.450)×10^(6) CFU/mL;乳酸菌发酵阶段,接种量为2%,其中植物乳杆菌和嗜酸乳杆菌复配比例为1:1,37℃培养24 h,藜麦-蓝靛果复合发酵液的SOD活力为(174.000±3.055)U/mL、活菌数为(27.250±1.05)×10^(8) CFU/mL;复合发酵阶段,藜麦-蓝靛果复合发酵液最佳发酵工艺条件为:初始pH为5.0、复配比例为1:3、白糖添加量10%、发酵温度为37℃。在最优工艺条件下,藜麦-蓝靛果复合发酵液的SOD活力为(318.245±3.245)U/mL,GABA含量为(0.647±0.018)mg/g,得到的藜麦-蓝靛果复合发酵液色泽透亮呈深紫色,富含SOD和GABA,为开发以杂粮和小浆果类为原料的功能性发酵食品提供理论依据。In order to improve the variety of multigrain beneficial fermented foods and address the sour flavor and strong seasonality of tiny berries,research was conducted on the best processing method for the quinoa-Lonicera caerulea complex fermentation liquid.Using quinoa and Lonicera caerulea as raw materials,a synergistic fermentation process involving a combination of yeast and lactic acid bacteria was employed.By comparing the superoxide dismutase(SOD)activity and viable bacteria number of the quinoa-Lonicera caerulea complex fermentation solution following fermentation of different strains,the most appropriate fermentation strains were chosen,and the fermentation conditions were improved.SOD activity andγ-aminobutyric acid(GABA)concentration were used as optimization indices to further enhance the fermentation process of the quinoa-Lonicera caerulea complex fermentation solution by combining single component and response surface testing.Results showed that BA,LP,and LA were the best strains for fermentation.During the Saccharomyces fermentation stage,the inoculum amount was 0.30%,the bottling amount was 40 mL/100 mL,and the incubation was carried out in a shaker at 30℃for 16 h,the SOD activity of quinoa-Lonicera caerulea complex fermentation liquid was measured at(139.740±0.485)U/mL,and the amount of live bacteria was(4.667±0.450)×10^(6) CFU/mL during the yeast fermentation stage.During the Lactobacillus fermentation stage,the inoculum amount was 2%,with a 1:1 ratio of Lactobacillus plantarum and Lactobacillus acidophilus,and the culture was incubated at 37℃for 24 hours,the SOD activity of quinoa-Lonicera caerulea complex fermentation solution was(174.000±3.055)U/mL,and the number of live bacteria was(27.250±1.05)×10^(8) CFU/mL.During the composite fermentation stage,the optimal fermentation conditions for the quinoa-Lonicera caerulea complex fermentation were as follows:Initial pH was 5.0,mixing ratio was 1:3,sugar addition was 10%,fermentation temperature was 37℃,and under these optimal conditions,t

关 键 词：藜麦 蓝靛果 发酵工艺 菌种筛选 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]