期刊论文

Optimization of Fermentation Process for Water-soluble Polysaccharides and Antioxidant Activity of Polygonatum odoratum Fermentated by Bacillus subtilis LY-05

中文

食品工业科技

1002-0306

2022

43

03

212-221

10.13386/j.issn1002-0306.2021060232

湖南省教育厅重点项目（18A098）；

本校为第一机构

为了考察益生菌发酵玉竹产水溶性多糖的最佳工艺条件并比较发酵与未发酵多糖的抗氧化活性。本文以枯草芽孢杆菌LY-05为发酵菌株,水溶性多糖含量提高率为指标,研究了玉竹添加量、氮源种类、无机盐种类、接种量、培养温度、摇床转速及发酵时间等发酵条件对发酵玉竹产水溶性多糖的影响。在单因实验结果的基础上,选择对多糖含量提高率影响较大的因素,采用响应面试验法对发酵条件进行了优化;并通过检测DPPH自由基清除率、ABTS自由基清除率,OH自由基清除率及总还原能力,评价发酵与未发酵的玉竹多糖抗氧化活性的变化。结果表明:最佳的发酵工艺参数为:玉竹添加量4%,酵母提取粉3%,NaCl 1%,接种量3%,温度3...

To investigate the optimal process conditions for the production of water-soluble polysaccharides from Polygonatum odoratum by aprobiotics and compare the change of antioxidant activities of polysaccharides fermented and unfermented. In this study, Bacillus subtilis LY-05 was used as fermentation strain, and increasing rate of water-soluble polysaccharides was index. Seven factors including Polygonatum odoratum addition, nitrogen source, inorganic salt, inoculation amount, temperature, stirring speed and fermentation time were studied with the ...