蓝莓酵素发酵工艺优化

以新鲜蓝莓为原料，植物乳杆菌（Lactobacillus plantarum）和酵母菌作为发酵菌种，以蛋白酶活力及超氧化物歧化酶（SOD）活力为评价指标，通过单因素试验和正交试验优化最佳发酵工艺条件。结果表明，植物乳杆菌（Lactobacillus plantarum）单独发酵蓝莓酵素时，发酵工艺条件为植物乳杆菌接种量为4%，39 ℃条件下发酵1 d。在此条件下蛋白酶活力及SOD酶活力分别为39.44 U/mL和84.17 U/g。植物乳杆菌（Lactobacillus plantarum）和酵母菌复合菌种发酵工艺条件为同时接入4%植物乳杆菌与0.15%的酵母菌，34 ℃条件下培养4 d，蛋白酶活力及SOD酶活力分别达到了55.76 U/mL和81.27 U/g，该方式是最佳的蓝莓酵素制备工艺。

Optimization of fermentation process of blueberry enzyme

Using fresh blueberries as raw material, Lactobacillu plantarum and yeast as the fermentation strains, and protease activity and superoxide dismutase (SOD) activity as evaluation indexes, the optimum fermentation conditions were optimized by single factor and orthogonal experiments. The results showed that when blueberry enzyme was fermented by L. plantarum independently, the optimum fermentation conditions were L. plantarum inoculum 4%, fermentation temperature 39 ℃ and time 1 d. Under the conditions, the activity of protease and SOD were 39.44 U/ml and 84.17 U/g, respectively. The fermentation conditions of L. plantarum and yeast compound strains were L. plantarum 4%, yeast 0.15%, fermentation temperature 34 ℃ and time 4 d. Under the conditions, the activity of protease and SOD were 55.76 U/ml and 81.27 U/g, respectively, which was the optimum preparation technology of blueberry enzyme.