摘要
为探究发酵条件对果蔬尾菜酵素质量和生物活性的影响,通过测定果蔬尾菜酵素pH、密度、细菌总数、真菌总数和大肠杆菌总数,及纤维素酶、蛋白酶、脂肪酶和淀粉酶等功效酶活性,研究不同果蔬废弃物、添加剂(红糖、EM菌剂)对酵素品质的影响。结果表明,果蔬尾菜酵素发酵过程中,菌落数总体呈先升高再趋于稳定或略有下降的趋势,功效酶活性不断增加,密度、pH总体呈现下降趋势。当料液比为3∶10,发酵底物均为水果废弃物,EM菌剂添加量为3 mL/L,糖添加量为100 g/L时发酵效果最佳,菌落总数高,大部分无大肠杆菌,纤维素酶、蛋白酶、脂肪酶和淀粉酶4种功效酶活性良好。
In order to investigate the effects of fermentation conditions on the quality and biological activity of fruit and vegetable waste enzymes,the effects of different fruit and vegetable wastes and additives(brown sugar and EM bacterial agent)on the quality of enzymes were investigated by measuring the pH,density,total number of bacteria,total number of fungi and total number of E. coli,and the activities of effective enzymes such as cellulase,protease,lipase and amylase. The test results showed that during the fermentation process of fruit and vegetable waste enzyme,the total number of bacterial colonies in general tended to increase and then stabilized or slightly decreased,the activity of efficacy enzymes increased continuously,and the density and pH in general showed a decreasing trend. The best fermentation effect was achieved when the material-liquid ratio was 3∶10,the fermentation substrate was fruit waste,the addition of EM bacterial agent was 3 ml/L and the addition of sugar was 100 g/L.The total number of bacterial colonies was high,most of them were free of E. coli,and the activities of four effective enzymes,cellulase,protease,lipase and amylase,were good.
作者
王一贺
田少腾
靳金博
南松剑
WANG Yi-he;TIAN Shao-teng;JIN Jin-bo;NAN Song-jian(Yantai Institute,China Agricultural University,Yantai 264670,Shandong,China)
出处
《湖北农业科学》
2022年第20期33-39,共7页
Hubei Agricultural Sciences
基金
中国农业大学本科生URP项目(U20203021)
山东省重点研发计划项目(2018GNC110021)。
关键词
果蔬尾菜酵素
发酵条件
酶活性
生物活性
fruit and vegetable waste enzyme
fermentation conditions
enzymatic activity
biological activity
作者简介
王一贺(2000-),男,山东济南人,在读本科生,研究方向为设施农业科学与工程,(电话)18678839359(电子信箱)835968210@qq.com;通信作者:南松剑(1977-),男,山东鄄城人,副教授,博士,主要从事设施农业科学与工程研究,(电话)18653500596(电子信箱)nansongjian@126.com。
