副干酪乳杆菌FG-14发酵万寿菊工艺及益生的研究  

Study on Fermentation Process of Tagetes erecta with Lactobacillus paracasei FG-14 and Its Probiotic Effect

作　　者：李秀娟 林枫翔 侯莹 张兴亮 韩雪 尹彦洋 范洪臣[2] 秦琦 LI Xiu-juan;LIN Feng-xiang;HOU Ying;ZHANG Xing-liang;HAN Xue;YIN Yan-yang;FAN Hong-chen;QIN Qi(Harbin Meihua Biotechnology Co.,Ltd.,Harbin 150010,China;College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨美华生物技术股份有限公司,哈尔滨150010 [2]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国调味品》2024年第12期100-104,共5页China Condiment

基　　金：黑龙江省教育厅重点研发项目(YQJH2023241)。

摘　　要：研究了副干酪乳杆菌FG-14发酵万寿菊工艺,以叶黄素酯含量为评价指标,通过单因素试验和响应面试验设计优化发酵工艺,接种量5%、发酵温度36℃、发酵时间95 h时获得了较好的发酵结果,叶黄素酯含量达到30.85 mg/L。发酵过程中pH值下降,还原糖含量先下降后上升,叶黄素酯含量上升,推测副干酪乳杆菌FG-14发酵万寿菊加速了叶黄素酯的溶出。在上述研究的基础上,将副干酪乳杆菌FG-14发酵万寿菊产物复配成复合粉,结果表明该产品对缓解视疲劳有积极效果,推测与副干酪乳杆菌FG-14、提高溶出的叶黄素酯含量和副干酪乳杆菌FG-14代谢产物有关。The fermentation process of Tagetes erecta with Lactobacillus paracasei FG-14 is studied.With the content of lutein ester as the evaluation index,the fermentation process is optimized through single factor test and response surface test design,the better fermentation results are obtained when the inoculation amount is 5%,the fermentation temperature is 36℃and the fermentation time is 95 h,the content of lutein ester reaches 30.85 mg/L.During the fermentation,pH value decreases,reducing sugar content firstly decreases and then increases,and lutein ester content increases.It is speculated that the fermentation of Tagetes erecta with Lactobacillus paracasei FG-14 accelerates the dissolution of lutein ester.On the basis of the above studies,Tagetes erecta product fermented with Lactobacillus paracasei FG-14 is synthesized into complex powder,and the results show that the product has a positive effect on alleviating visual fatigue,which is presumed to be related to Lactobacillus paracasei FG-14,increasing the content of dissolved lutein ester and metabolites of Lactobacillus paracasei FG-14.

关 键 词：副干酪乳杆菌 叶黄素酯 万寿菊 视疲劳 

分 类 号：TS201.1[轻工技术与工程—食品科学]