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投稿时间：2015-07-03
投稿时间：2015-07-03
中文摘要: 以葛根为原料，植物乳杆菌和酿酒酵母为发酵菌种，在考察超声时间、超声强度和发酵液pH对发酵菌种产蛋白酶和脂肪酶影响的基础上，利用响应面优化超声波促进多菌种发酵制备葛根酵素的最佳工艺。试验结果表明超声波促进多菌种混菌发酵制备葛根酵素的最佳条件为：pH为4.87，超声时间82.95 min，超声强度0.14 W/cm3时，葛根酵素的蛋白酶和脂肪酶分别达到55.32 U/mL和125.9 U/mL，经试验验证，在此条件下的蛋白酶、脂肪酶酶活与预测值接近。本文旨在为超声促进发酵制备葛根酵素饮料提供理论支撑，也为酵素饮品的酶活指标提供参考。
Abstract:The kudzu and lactobacillus plantarum，saccharomyces cerevisiae were taken as material and pzymocyt respectivity.On the base of the effect of ultrasonic time，ultrasonic intensity and initial pH on protease and lipase activity，reponse surface was applicated in the optimizing process of preparation of kudzu ferment by mixed bacteria with ultrasonic wave.The results were showed that：pH 4.87，ultrasonic time 82.95 min，ultrasonic intensity 0.14 W/cm3，the protease and lipase activity were arrived at 55.32 U/mL and 125.9 U/mL.After the verification test，protease and lipase activity were closed to the predictive value.The paper was offered not merely theoretical support but also enzyme activity reference for ferment preparation.
keywords: ultrasonic wave fermentation ferment kudzu
文章编号：201613035 中图分类号： 文献标志码：
基金项目:江苏镇江市科技支撑计划（No.NY2012013；GY2012021）；江苏高校优势学科建设工程资助项目（PAPD）；江苏大学研究生科研创新项目（No.KYXX0047）
| Author Name | Affiliation |
| WANG Zhen-bin，LIU Jia-you，YAN Xian，CHEN Bing-bing | School of Food and Biological Engineering，Jiangsu University，Zhenjiang 212013，Jiangsu，China |
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