CN109288049A - A kind of preparation method of Stropharia rugoso-annulata biologic ferment - Google Patents
A kind of preparation method of Stropharia rugoso-annulata biologic ferment Download PDFInfo
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- 241000958510 Stropharia rugosoannulata Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 71
- 230000004151 fermentation Effects 0.000 claims abstract description 71
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 26
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 17
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 15
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 26
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 19
- 238000011081 inoculation Methods 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 241000235058 Komagataella pastoris Species 0.000 claims description 2
- 241000194017 Streptococcus Species 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 18
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 abstract description 17
- 239000004382 Amylase Substances 0.000 abstract description 16
- 102000013142 Amylases Human genes 0.000 abstract description 16
- 108010065511 Amylases Proteins 0.000 abstract description 16
- 235000019418 amylase Nutrition 0.000 abstract description 16
- -1 DPPH free radical Chemical class 0.000 abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 abstract description 10
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 abstract description 10
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 8
- 150000007524 organic acids Chemical class 0.000 abstract description 8
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 102000004882 Lipase Human genes 0.000 abstract description 5
- 108090001060 Lipase Proteins 0.000 abstract description 5
- 239000004367 Lipase Substances 0.000 abstract description 5
- 235000019421 lipase Nutrition 0.000 abstract description 5
- 235000019260 propionic acid Nutrition 0.000 abstract description 5
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 abstract description 5
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 4
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000002000 scavenging effect Effects 0.000 description 26
- 230000000694 effects Effects 0.000 description 20
- 230000007760 free radical scavenging Effects 0.000 description 11
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 9
- 229940039696 lactobacillus Drugs 0.000 description 9
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- 241000186660 Lactobacillus Species 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 6
- 238000002513 implantation Methods 0.000 description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
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- 238000002474 experimental method Methods 0.000 description 4
- 210000004209 hair Anatomy 0.000 description 4
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- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 230000000975 bioactive effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 235000019253 formic acid Nutrition 0.000 description 3
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- 235000005985 organic acids Nutrition 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
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- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
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- 101100256850 Drosophila melanogaster EndoA gene Proteins 0.000 description 1
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- 230000006862 enzymatic digestion Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012458 free base Substances 0.000 description 1
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- 150000002500 ions Chemical class 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The present invention provides a kind of preparation methods of Stropharia rugoso-annulata biologic ferment, using Stropharia rugoso-annulata as raw material, the Stropharia rugoso-annulata of fresh picking is cleaned, is dried, white sugar is added, spontaneous fermentation 30-40 days, is then sequentially ingressed into saccharomycete, Lactobacillus delbrueckii or bifidobacterium longum, streptococcus thermophilus, it ferments 30-40 days respectively, filtering, obtains supernatant, and Stropharia rugoso-annulata ferment is made.The ferment of manual fermentation preparation removes DPPH free radical and the ability of superoxide anion is better than spontaneous fermentation, 18% and 119% is respectively increased in maximum, 100% and 85% has been respectively increased in the vigor of lipase and amylase, organic acid is more abundant, in addition to lactic acid and acetic acid in spontaneous fermentation, it has also increased propionic acid, butyric acid and γ-aminobutyric acid newly, has had the function of good reparation inferior health.This preparation is one of deep processing important method of Stropharia rugoso-annulata, is had a vast market foreground.
Description
Technical field
The present invention relates to a kind of biologic ferment more particularly to a kind of preparation sides using Stropharia rugoso-annulata production biologic ferment
Method belongs to biological husbantry and big health field.
Background technique
Ferment product enzyme rich in, vitamin, minerals and various bioactive components, can not only promote machine
The normal metabolism of body delays senescence, provides nutrient, repair cell, purification blood, moreover it is possible to enhance digestive function, nutrients
Matter absorbs effect, is of great significance in terms of preventing human diseases.From the point of view of document report, Lee builds strong et al. with a variety of at present
Fruit is that raw material has studied natural fermentating process and three grade fermemtation technique difference, the results showed that is implanted into yeast during the fermentation
The microbial bacterias such as bacterium, lactic acid bacteria, acetic acid bacteria are to the effect of being significantly improved of ferment SOD activity.The preparation of ferment is adopted mostly at present
With natural fermentating process, first is that it is difficult to ensure that the type and quantity of bacterial strain are scientific and reasonable in fermentation process, second is that it is difficult to ensure that hair
Ferment prepares the quality of ferment.
Stropharia rugoso-annulata be it is a kind of using agricultural crop straw make macro fungi, rich in protein, polysaccharide, mineral element,
The bioactive substances such as vitamin, for amino acid content up to 17 kinds, essential amino acid is complete, has treatment or improvement human body more
The effect of kind disease, it is rated as the full nutrient health food of color delicate flavour beauty.Stropharia rugoso-annulata plantation is of less demanding to soil and weather,
It is very suitable to accurate poverty alleviation and rural area agricultural straw resourceization utilizes.As Stropharia rugoso-annulata is widely applied in rural area,
Other than fresh food, how to be edible ferment product by its further deep processing, will be the emphasis of the industry development.
Therefore this patent has been carried out using the Stropharia rugoso-annulata with Circular Economy as raw material and has prepared Stropharia rugoso-annulata
Zymotechnique research and development, utilizing to rural area agricultural straw resourceization has important support effect.
Summary of the invention
The purpose of the invention is to extend the industrial chain of Stropharia rugoso-annulata, the Stropharia rugoso-annulata with bioactive functions is made
Ferment conducts a research to its fermentation processes and quality evaluation, the preparation method of Stropharia rugoso-annulata biologic ferment is obtained, for big
It the deep processing of Stropharia rugoso-annulata and is widely applied with great importance.
Based on above-mentioned purpose, the present invention provides a kind of Stropharia rugoso-annulata deep processing and prepares biologic ferment.The side of the biologic ferment
Method can be carried out the preparation of ferment using the method for spontaneous fermentation, artificial infection strain, but its ferment removes the side of free radical
Method ability, lipase, the content of amylase be not identical.The result shows that: using Stropharia rugoso-annulata as primary raw material, using spontaneous fermentation,
Saccharomycete-lactobacillus delbruockii subspecies bulgaricus-streptococcus thermophilus sequencing inoculation fermentation, saccharomycete-bifidobacterium longum-are thermophilic
Hot three kinds of techniques of streptococcus sequencing inoculation fermentation prepare Stropharia rugoso-annulata ferment, the DPPH, super oxygen yin in fermentation process from
The content of the Scavenging activity of son and hydroxyl radical free radical, lipase, the activity of amylase and ferment terminal organic acid and total acid is not to the utmost
It is identical.Specific technical solution is as follows:
A kind of preparation method of Stropharia rugoso-annulata biologic ferment, the biologic ferment are that it is white to first pass through addition using Stropharia rugoso-annulata as raw material
Sugar ferments under field conditions (factors), is then sequentially ingressed into saccharomycete, Lactobacillus delbrueckii or bifidobacterium longum, streptococcus thermophilus, respectively
After fermentation 30-40 days, filtering, obtained supernatant obtains Stropharia rugoso-annulata ferment.
The mass ratio of the Stropharia rugoso-annulata and white sugar is 1:0.5-1:2, spontaneous fermentation 30-40 days, is then inoculated with 5-
10% yeast liquid, ferment 30-40 days, inoculation 5-10%(v/v) Lactobacillus delbrueckii or bifidobacterium longum bacterium solution, continue to ferment
30-40 days, it is finally inoculated with the streptococcus thermophilus of 5-10% (v/v), is fermented 30-40 days.
The saccharomycete includes active dry yeast, saccharomyces cerevisiae, Saccharomyces cerevisiae, any one in Pichia pastoris, from
Right fermentation temperature is 15-30 DEG C.Saccharomycete described in further preferred scheme is saccharomyces cerevisiae.
After being inoculated with Lactobacillus delbrueckii or bifidobacterium longum, ferment under the conditions of anaerobism and temperature are 30-50 DEG C.It is further excellent
It selects in scheme, the Lactobacillus delbrueckii optimum temperature is 45 DEG C, and bifidobacterium longum optimum temperature is 40 DEG C, is inoculated with long bifid bar
Bacterium is more advantageous to γ-aminobutyric acid generation.
The inoculation streptococcus thermophilus ferments at natural conditions and 40-50 DEG C of temperature.In further preferred scheme,
It is inoculated with streptococcus thermophilus, is fermented at natural conditions and 47 DEG C of temperature.
There is stronger inoxidizability using Stropharia rugoso-annulata ferment made from zymotechnique of the invention, with spontaneous fermentation phase
Than the ferment of manual fermentation preparation removes DPPH free radical and the ability of superoxide anion is better than spontaneous fermentation, maximum
18% and 119% has been respectively increased；The vigor of lipase and amylase, has been respectively increased 100% and 85%；And have in abundant ferment
The type of machine acid.
Detailed description of the invention
Fig. 1 is the variation of DPPH free radical scavenging ability in fermentation process.
Fig. 2 is the variation of DPPH free radical scavenging ability in fermentation process.
Fig. 3 is the variation of superoxide anion Scavenging activity in fermentation process.
Fig. 4 is the variation of superoxide anion Scavenging activity in fermentation process.
Fig. 5 is the variation (1-50 days) of hydroxyl radical free radical Scavenging activity in fermentation process.
Fig. 6 is the variation (50-100 days) of hydroxyl radical free radical Scavenging activity in fermentation process.
Fig. 7 is lipase activity in different fermentations technique ferment product.
Fig. 8 is starch vigor in different fermentations technique ferment product.
Fig. 9 is organic acid content in different fermentations technique ferment product.
Specific embodiment
Fermentation process is carried out compared with mode using technical solution of the present invention
The natural fermentating method basic step that the production of Stropharia rugoso-annulata ferment is selected is as follows
No. 1 tank (1/ spontaneous fermentation of fermentation method): Stropharia rugoso-annulata raw material → cleaning → dries, slice → barrelling, compress → plus it is white
Sugar → normal temperature fermentation → ferment → filtering → bottling → finished product.
Embodiment 1
A kind of preparation method of Stropharia rugoso-annulata ferment, takes fresh Stropharia rugoso-annulata, cleans, dries, and weigh 1kg, and white sugar 1kg is added,
Layering compresses, spontaneous fermentation 180 days at 20-25 DEG C, and filtering obtains the Stropharia rugoso-annulata ferment of liquid 1.4kg, measures DPPH certainly
It is 80% by base Scavenging activity, superoxide anion Scavenging activity is 50%, and hydroxyl radical free radical Scavenging activity is 94%, and lactic acid content is
6mg/mL, spontaneous fermentation amylase activity minimum 0.020 U/mL, lipase activity 0.20U/mL.
Embodiment 2
Stropharia rugoso-annulata ferment manufacturing artificial inoculation yeast bacterium, the basic step of lactobacillus subspecies bulgaricus are as follows:
No. 2 tanks (fermentation method 2): raw material → cleaning → dries, slice → barrelling, compress → plus white sugar → spontaneous fermentation → implantation
Saccharomycete → normal temperature fermentation → implantation lactobacillus delbruockii subspecies bulgaricus → 45 DEG C fermentation → implantation streptococcus thermophilus → 47 DEG C
Fermentation → ferment base fluid → curing chelates fermentation → ferment → filtering → bottling → finished product.
A kind of preparation method of Stropharia rugoso-annulata ferment, takes fresh Stropharia rugoso-annulata, cleans, naturally dry, and weigh 2kg, is added
White sugar 1.4kg, layering compress, and spontaneous fermentation 35 days at 20-25 DEG C are inoculated with saccharomyces cerevisiae 400g bacterium solution, ferment at 25-28
35 days, then access lactobacillus delbruockii subspecies bulgaricus 350g bacterium solution, in anaerobic culture box in 45 DEG C cultivate 35 days, finally
Streptococcus thermophilus 400g bacterium solution is accessed, 47 DEG C are cultivated 30 days, and the Stropharia rugoso-annulata ferment of 3.4kg is obtained by filtration, and measurement DPPH is free
Base Scavenging activity is 88%, and superoxide anion Scavenging activity is 80%, and hydroxyl radical free radical Scavenging activity is 95%, and organic acid contains cream
Acid, acetic acid and propionic acid, γ-aminobutyric acid contain 1mg/Ml, and amylase activity is 0.037 U/mL, lipase activity 0.40U/
mL。
Embodiment 3
Stropharia rugoso-annulata ferment manufacturing artificial inoculation yeast bacterium, the basic step of bifidobacterium longum are as follows:
No. 3 tanks (fermentation method 3): raw material → cleaning → dries → barrelling, compress → plus white sugar → spontaneous fermentation → implantation yeast
Bacterium → normal temperature fermentation → implantation bifidobacterium longum → 40 DEG C fermentation → implantation streptococcus thermophilus → 47 DEG C fermentation → filtering → bottling
→ finished product.
A kind of preparation method of Stropharia rugoso-annulata ferment, takes fresh Stropharia rugoso-annulata, cleans, naturally dry, and weigh 3kg, is added
White sugar 3kg, layering compress, and spontaneous fermentation 32 days at 20-25 DEG C are inoculated with saccharomyces cerevisiae 600g bacterium solution, ferment 32 at 25-28
It, then accesses bifidobacterium longum 650g bacterium solution, cultivates 35 days in anaerobic culture box in 40 DEG C, finally accesses streptococcus thermophilus
600g bacterium solution, 47 DEG C are cultivated 30 days, and the Stropharia rugoso-annulata ferment of 5.4kg is obtained by filtration, and measurement DPPH free radical scavenging ability is
88%, superoxide anion Scavenging activity is 89%, and hydroxyl radical free radical Scavenging activity is 95.6%, and organic acid contains lactic acid, formic acid, third
Acid and butyric acid, γ-aminobutyric acid contain 1.5mg/mL, and amylase activity is 0.038 U/mL, lipase activity 0.41U/mL.
In above-described embodiment 1,2,3, the comparison of different process Stropharia rugoso-annulata ferment items biochemical property index
The variation of DPPH free radical scavenging ability
As shown in Figure 1, DPPH free radical scavenging ability is all increasing and at the 13rd day up to most in 1,2, No. 3 tanks after fermenting the 8th day
Big value.Hereafter, Scavenging activity fluctuates in a certain range in certain time.After fermentation the 23rd day, DPPH free radical in No. 1 tank
Scavenging activity starts to reduce, and 2, No. 3 tanks are basically unchanged.No. 3 tanks Scavenging activity after the 38th day is begun to decline.Generally three tanks hair
The ferment scavenging ability of DPPH free radical that ferment generates is all higher and in 88%-98%, wherein the ferment that No. 1 tank generates removes DPPH certainly
All it is higher than 2, No. 3 tanks by the ability of base most times.
As shown in Figure 2, the ability that 1,2, No. 3 tank endo enzymes remove DPPH free radical after fermenting 53 days all starts to reduce wherein
No. 1 tank was preferably minimized value at the 63rd day, and No. 2 tanks were preferably minimized value at the 73rd day, and No. 3 tanks were preferably minimized value at the 78th day.Hereafter
The ability that ferment in three tanks removes DPPH free radical starts stable to increase and fluctuate in a certain range.
The variation of Stropharia rugoso-annulata ferment superoxide anion Scavenging activity
As seen from Figure 3 No. 1 tank Stropharia rugoso-annulata ferment of spontaneous fermentation to the Scavenging activity of superoxide anion with experiment when
Between growth it is overall in the trend risen in fluctuation, experiment reaches maximum after 40 days, be 54.70%；2, No. 3 fermentors are being inoculated with
Stropharia rugoso-annulata ferment is totally in downward trend after first rising to the Scavenging activity of superoxide anion after Angel active dry yeast bacterium,
Wherein after experiment 20 days, 2, No. 3 tank Stropharia rugoso-annulata ferment reach maximum to the Scavenging activity of superoxide anion, respectively
49.35%、56.37%。
As seen from Figure 4 with the increase of experimental period, 1, No. 2 tank is in initial stage Stropharia rugoso-annulata ferment to super oxygen yin
The Scavenging activity of ion has one section of ascent stage, and reaches maximum value, respectively 26.64%, 43.40%.It is either natural later
No. 1 tank of fermentation, or No. 2 tanks of inoculation lactobacillus subspecies bulgaricus and streptococcus thermophilus；It is inoculated with bifidobacterium longum and thermophilic
Streptococcic No. 3 tanks of heat, Stropharia rugoso-annulata ferment are totally on a declining curve to the Scavenging activity of superoxide anion.To experiment the 94th
It, the Scavenging activity of 1,2, No. 3 tank superoxide anion is respectively 17.64%, 34.5%, 38.71%；2, compared to No. 1 tank of No. 3 tanks
69% and 119% has been respectively increased in the Scavenging activity of superoxide anion.Generally speaking, the Scavenging activity of superoxide anion is successively are as follows: 3
Number tank > No. 2 tank > No. 1 tank.This illustrates that the access of the above strain can greatly improve the Scavenging activity of superoxide anion.
The variation of Stropharia rugoso-annulata ferment hydroxyl radical free radical Scavenging activity
As shown in Figure 5, Stropharia rugoso-annulata ferment is totally in steady in preceding 50 days fermentation process to the Scavenging activity of hydroxyl radical free radical
Determine fluctuation status, Scavenging activity all changes between 85%-98%.No. 1 tank reached maximum value at the 15th day, was 97.66%；No. 2 tanks
Reached maximum value at the 5th day, is 94.98%；No. 3 tanks reached maximum value at the 30th day, were 95.17%.All in all, spontaneous fermentation
Ability for removing hydroxyl radical free radical is eager to excel than other zymotechniques.
It will be appreciated from fig. 6 that Stropharia rugoso-annulata ferment is in 50-100 days situations of fermenting, to the Scavenging activity of hydroxyl radical free radical in 50%-
The fluctuation of 100% kept stable, occurred slightly declining when 90 days.From the point of view of entire fermentation period, spontaneous fermentation for
The Scavenging activity of hydroxyl radical free radical is more stronger than other zymotechniques.
Different process Stropharia rugoso-annulata ferment lipase activity compares
As shown in Figure 7, the lipase activity of spontaneous fermentation is lower than the lipase activity of other two kinds of fermentation methods, two kinds of mixed bacterium hairs
The lipase activity of ferment is not much different, and vigor size is followed successively by No. 2 tank=No. 3 tank > No. 1 tank, wherein the rouge of No. 2 tanks and No. 3 tanks
Fat enzyme activity is up to 0.40U/mL, the minimum 0.20U/mL of the lipase activity of spontaneous fermentation.
Different process Stropharia rugoso-annulata ferment amylase activity compares
As shown in Figure 8, the amylase activity in different fermentations tank is not high.The amylase activity of spontaneous fermentation is sent out than other two kinds
The amylase activity of ferment mode is low, and the amylase activity of Angel active dry yeast and bifidobacterium longum is successively added than being successively added
The amylase activity of Angel active dry yeast and lactobacillus delbruockii subspecies bulgaricus is slightly lower, vigor size be followed successively by No. 2 tanks >
No. 3 tank > No. 1 tanks.Angel active dry yeast and lactobacillus delbruockii subspecies bulgaricus amylase activity highest is wherein successively added
For 0.037 U/mL, minimum 0.020 U/mL of spontaneous fermentation amylase activity.
The comparison of kinds of organic acids and content in different fermentations technique Stropharia rugoso-annulata ferment
As shown in Figure 9, the ferment in No. 1 tank contains a large amount of lactic acid and acetic acid；Ferment in No. 2 tanks contains the second of more amount
Acid, in addition there are also a small amount of propionic acid and micro butyric acid；Also acetic acid rich in, less propionic acid are few for ferment in No. 3 tanks
The butyric acid of amount and micro lactic acid and formic acid.
All in all, acetic acid all rich in three tank ferment, and the ferment in No. 1 tank also contains a large amount of cream
Acid, these organic acids can improve digestive enzyme activity, proliferation beneficial bacterium inhibits harmful bacteria, to regulate and control by reducing intestinal pH
Intestinal microbial balance.Stropharia rugoso-annulata ferment can play certain adjusting enteric microorganism as can be seen from the results, and it is strong to improve enteron aisle
The effect of health.
Result of study shows the ferment generated by accessing different strains to fermentation in the fermentation process of Stropharia rugoso-annulata ferment
Plain overall target has different influences.The antioxidant activity for wherein passing through three kinds of process determining Stropharia rugoso-annulata ferment, shows: access
Angel active dry yeast, lactobacillus delbruockii subspecies bulgaricus, three kinds of strains of streptococcus thermophilus and access Angel active dry yeast,
Bifidobacterium longum, three kinds of both fermentation methods of strain of streptococcus thermophilus generate ferment and remove DPPH free radical and superoxide anion
Ability be better than spontaneous fermentation, and remove the ability of hydroxyl radical free radical, spontaneous fermentation is eager to excel always.For some enzyme activity
Property, access Angel active dry yeast, lactobacillus delbrueckii subspecies bulgaricus kind and access saccharomycete, bifidobacterium longum strain this
Two kinds of fermentation methods can enhance the vigor of lipase and amylase in Stropharia rugoso-annulata ferment, and can enrich some of organic acids
Type, such as formic acid, propionic acid and butyric acid.In summary, the overall target for the ferment that mixed fermentation generates is higher than nature hair
Ferment connects wherein the overall target of the fermentation method of inoculation Angel active dry yeast, bifidobacterium longum and streptococcus thermophilus is higher than
Kind Angel active dry yeast, lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus.
Claims (8)
1. a kind of preparation method of Stropharia rugoso-annulata biologic ferment, which is characterized in that the biologic ferment be using Stropharia rugoso-annulata as raw material,
Addition white sugar is first passed through, is fermented under field conditions (factors), saccharomycete, Lactobacillus delbrueckii or bifidobacterium longum, thermophilic are then sequentially ingressed into
Hot streptococcus, after fermenting 30-40 days respectively, filtering, obtained supernatant obtains Stropharia rugoso-annulata ferment.
2. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 1, which is characterized in that the Stropharia rugoso-annulata
Be 1:0.5-1:2 with the mass ratio of white sugar, spontaneous fermentation 30-40 days, be then inoculated with 5-10%(v/v) yeast liquid, ferment
30-40 days, be inoculated with 5-10%(v/v) Lactobacillus delbrueckii or bifidobacterium longum bacterium solution, continue fermentation 30-40 days, be finally inoculated with 5-
The streptococcus thermophilus of 10% (v/v) ferments 30-40 days.
3. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 1 or 2, which is characterized in that the yeast
Bacterium bag includes active dry yeast, saccharomyces cerevisiae, Saccharomyces cerevisiae, any one in Pichia pastoris, and spontaneous fermentation temperature is 15-30
℃。
4. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 3, which is characterized in that the saccharomycete is
Saccharomyces cerevisiae.
5. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 1 or 2, which is characterized in that inoculation De Shi cream
After bacillus or bifidobacterium longum, ferment under the conditions of anaerobism and temperature are 30-50 DEG C.
6. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 5, which is characterized in that inoculation bifidobacterium longum
Afterwards, under anaerobic, temperature is fermented for 40 DEG C.
7. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 1 or 2, which is characterized in that be inoculated with thermophilic chain
Coccus is fermented at natural conditions and 40-50 DEG C of temperature.
8. the preparation method of Stropharia rugoso-annulata biologic ferment according to claim 1 or 2, which is characterized in that be inoculated with thermophilic chain
Coccus is fermented at natural conditions and 47 DEG C of temperature.
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