Kev tshawb nrhiav ntawm cov microbial ferment thiab bioactivitiesduring cov txheej txheem ntawm cov kab mob uas muaj kab ke fermoria fermentation ⅱ
Oct 28, 2024
Tshooj 2 Kev Ntsuam Xyuas Kev Ntsuas Xyuas 2 Qhov Kev Ntsuam Xyuas Kev Ntsuas Xyuas Qhov Kev Pom Zoo ntawm Cov Ncaws Pob.
Hauv txoj kev tshawb no, cov txiv av txiv ntoo tau siv los ua cov ntaub ntawv raw, thiab aspergillus bulgophilus, thiab kev sib xyaw thiab fermented kom tau txais cov enzymes. Cov enzymes tau hnov qhov ntsuas pom tseeb, thiab kev sib piv ntawm plaub ntawm plaub tus neeg tau txiav txim siab raws li cov qhab nia zoo li cov kua txiv.
2.1 Cov ntaub ntawv thiab cov hau kev
2.1.1 Kev sim cov ntaub ntawv
Aspergillus ymey, poov xab, Streptococcus thermophilus, thiab Lactobacillus Bulgaricus, khaws cia hauv lub ntsuas no; Apples, thiab thawj tus qhab-liab liab Fuji tau yuav los ntawm kev ua lag luam.
2.1.2 Kev Cai Nruab Nrab Nruab Nrab
(1) Aspergillus eyzae kab lis kev cai nruab nrab
Qos Nruab Nrab Nruab Nrab (PDA): 20% qos yaj ywm 1L, lH2POs} G, MGAs 2016, ntuj, Autoclave ntawm 115 degree rau 25min. (2) Yeast culture medium 10 degree Bé malt extract agar medium: Dilute the raw materials of fermented beer (without hops) to 10 Berlin, add 5g/L agar, dissolve and dispense, and autoclave at 121 degree for 15min.
(3) thermophilic streptococcus kab lis kev cai nruab nrab
Poov xab extract 1%, qab zib 1.5%, nqaij nyuj extract {}}}. {{{{{{{{{{{{} 25min.
(4) Bulgarian Lactobacillus kab lis kev cai nruab nrab
Poov xab extract 1%, qab zib 1.5%, nqaij nyuj extract {}}}. {{{{{{{{{{{{} 25min.
2.1.3|||||||| |
Cov twj paj nruag loj thiab lawv cov qauv siv hauv kev sim yog qhia hauv Table 2.1.
Tab.2.1 Lub npe, qauv thiab cov chaw tsim khoom ntawm cov twj paj
Xya tus neeg tau raug xaiv los ua tus sawv cev ntawm pab pawg kev ntsuam xyuas. Nyob rau hauv tib ib puag ncig thiab tej yam kev mob, lawv tau ntsuas kev ntsuam xyuas ntawm enzyme, suav nrog cov xim, tsis hnov ntxhiab thiab saj ntawm enzyme. Cov qhab nia tau muab faib ua plaub theem: Zoo heev ntawm {{} {{{{{{{{{{{{{{{{{{{{{0), thiab tsis tsim nyog kiag li 6 {0 cov ntsiab lus. Cov qhab nia tag nrho yog 100 ntsiab lus, uas tau los ntawm kev ntxiv cov qhab nia ntawm peb pawg. Cov kev sib tw tshwj xeeb yog: cov xim muaj xim rau 30%, hnov tus lej tsis hnov txog 25%, thiab saj cov nyiaj rau 45% [51]. (7) Cov nyhuv ntawm cov sib piv sib txawv ntawm aspergillus ayzae inoculation ntawm kev ntsuas kev ntsuas ntawm cov enzymes. Feem ntau, tus nqi inoculation ntawm thermophilic streptococcus thiab Bulgarian Lactobacillus hauv yogurt yog 2% {14}}%. Thaum qhov sib piv ntawm cov leeg yog 1: 1 lossis 2: 1, qhov zoo thiab saj ntawm cov mis nyuj fermented yog qhov zoo tshaj plaws. Cov feem ntau siv piv yog 1: 1 [52]. Qhov kev sim xaiv cov nyiaj tau los ntawm cov poov xab, thermophilic Streptococcus, thiab Bulgarian Lactobacillus li 3.0%. Tsis hloov lwm cov txheej txheem kev mob, tus nqi inoculation ntawm aspergillus ayzae tau pauv mus rau 0.5%, 1.0%, thiab 3.0%, feem. Tom qab 30 hnub ntawm fermentation, fermentation kua uas muaj cov tshuab puab thiab txhua qhov enzymes tau sampled thiab lim kom tau txais cov enzyme supernatant. Tus enzyme supernatant tau raug coj los ua kev sim ua piv txwv rau kev tshuaj xyuas kev ntsuas.
(8) cov nyhuv ntawm cov kev sib txawv ntawm cov poov xab inoculation ntawm cov kev ntsuas ntawm thermibicolus thiab Bulgingian Lactobacocillus yog 3. {}}}%. Tsis hloov lwm cov txheej txheem kev mob, tus nqi inoculation tau hloov mus rau}%, 1.5%, thiab 3. {%, Ntsig txog. Tom qab 30 hnub ntawm fermentation, fermentation kua uas muaj cov tshuab puab thiab txhua qhov enzymes tau sampled thiab lim kom tau txais cov enzyme supernatant. Tus enzyme supernatant tau raug coj los ua kev sim ua piv txwv rau kev tshuaj xyuas kev ntsuas.
(9) Cov nyhuv ntawm cov sib piv sib txawv ntawm thermophilic streptococcus inoculation ntawm asoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation tus nqi ntawm ascoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation tus nqi ntawm ascoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation muaj nqi ntawm asoculation muaj nuj nqis ntawm asoculation tus nqi ntawm ascoculation muaj nuj nqis ntawm ascoculation tus nqi ntawm asconululation tus nqi ntawm asconculation muaj 3. {{}}%. Tsis hloov lwm cov txheej txheem kev mob, tus nqi hauv thermophilic Streptococcus tau hloov pauv mus rau}. {}}}}}}%, Feem. Tom qab 3 {{24 {}}} hnub fermentation, cov qauv tau coj mus nrhiav kom cov fermentation kua uas muaj cov pulp thiab txhua qhov enzymes, thiab enzyme supernatant tau lim. Tus enzyme supernatant tau raug coj los ua kev sim ua piv txwv rau kev tshuaj xyuas kev ntsuas. (1 {0) cov nyhuv ntawm lactobacillus bulgulation ntawm asoculation muaj nuj nqis ntawm asoculation muaj nuj nqis ntawm asoculation tus nqi ntawm asoculation muaj nuj nqis ntawm asoculation tus nqi ntawm cov poov xab yog 2.}%, Thiab cov nyiaj hauv thermophilic Streptococcus yog 1.5%. Yog tias tsis hloov lwm cov txheej txheem ntawm Lactobacillus Bulgaricus tau hloov mus rau 0.5%, 1.5%, 2.5%, feem ntau. Tom qab 30 hnub ntawm fermentation, fermentation kua uas muaj cov tshuab puab thiab txhua qhov enzymes tau sampled thiab lim kom tau txais cov enzyme supernatant. Tus enzyme supernatant tau raug coj los ua kev sim ua piv txwv rau kev tshuaj xyuas kev ntsuas.
(11) cov qauv tsim tawm ntawm cov kab mob sib txawv
Raws li tib qho kev sim, plaub yam tau xaiv: aspergillus ayonae inoculation tus nqi (c) thiab Bulgarian Lactobaculation tus nqi (D). Txhua qhov tau xaiv ntawm 3 qib rau kev sim orthogonal.
Figer.2.1 Daim duab ntawm cov kab mob kev loj hlob morphology rau ntawm lub phaj lossis slant
Tab.2.2 Qhov kev ntsuas pom kev ntawm ib leeg lim fermentation tom qab ib hlis.
Los ntawm kev sim hauv lub rooj 2.2, peb tuaj yeem pom tias cov sib txawv uas tau zoo rau kev txhim kho cov kua ua tau zoo, tab sis lawv cov teebmeem sib txawv. Yog tias peb sib xyaw thiab ferment plaub hom, nws puas yuav ua rau muaj kev pab kom tau cov enzymes zoo? Yog li peb tau tshawb nrhiav hauv qab no.
2.2.3 Cov nyhuv ntawm txawv aspergillus ayzae inoculation tshuav nuj nqis ntawm enzyme sensory ntsuam xyuas
Cov kev nthuav dav ntawm poov xab, thermophilic Streptococcus, thiab Bulgarian Lactobacillus tau tag nrho 3. {}}%. Yog tias tsis hloov lwm cov txheej txheem txheej txheem, tus nqi inoculation ntawm aspergillus ayza tau hloov pauv. Tom qab 30 hnub ntawm fermentation, qhov kev ntsuam xyuas qhov kev ntsuam xyuas cov qhab nia ntawm enzyme supernatant yog qhia hauv daim duab 2.2.
Daim duab.2.2 Cov nyhuv ntawm nkhaus ntawm aspergillus ayzae inoculation nqi ntawm kev ntsuam xyuas cov kev ntsuas.
Raws li qhia hauv Daim duab 2.2, thaum tus nqi inoculation, thermation lactobacoccus thiab bulgulation npaum li cas ntawm cov qhab nia ntsuas cov qhab nia ntawm cov enzyme nce ntxiv cov nqi inoculation. Thaum tus nqi inoculation yog 2. 0% ~ 3.}}}}}}}} pa. Yog li ntawd, qhov kev sim qhia pom tias thaum inoculation tus nqi ntawm aspergulation ayze yog 2. {13}, saj thiab tsw ntawm enzyme yog qhov siab tshaj plaws.
2.2.4 Cov nyhuv ntawm cov poov xab sib txawv inoculation cov nyiaj ntawm cov kev ntsuam xyuas ntawm cov enzymes
Lub inoculation tus nqi ntawm aspergillus ymey yog 2. {}}}}}}}}}}}%, Thiab lactobacillus bulgaricus yog 3. {}}}%. Tsis hloov lwm cov txheej txheem kev mob, tus nqi inoculation cov poov xab tau hloov pauv. Qhov kev ntsuas pom ntawm cov enzyme supernatant tom qab 30 hnub ntawm fermentation muaj nyob hauv daim duab 2.3.
Daim duab.2.3 Cov nyhuv ntawm kev nkhaus ntawm cov poov xab inoculation tus nqi ntawm kev ntsuam xyuas xav.
Raws li qhia hauv Daim duab 2.3, thaum tus nqi inoculation ntawm aspepacillus bulgaricus yog 3.}}} Enzyme cov qhab nia ntsuas kev ntsuas pom zoo nce nrog cov nyiaj tau los ntawm kev ua kom muaj nuj nqis hauv nruab nrab ntawm 1.}}}}}}}}}}}}. Tom qab tus nqi inoculation ncav cuag 2. 0%, muaj luv luv, thiab tom qab ntawd nws txo qis. Yog li ntawd, qhov kev sim qhia pom tau hais tias thaum muaj cov ntsiab lus sib tw yog 1.} 17}} 17}} Qhov kev ntsuas tus xim ntau tshaj plaws ntawm cov xim, saj, thiab tsw.
2.2.5 nyhuv ntawm sib txawv thermophilic
Streptococcus inoculation tus nqi ntawm enzyme tus nqi sib tw ntawm asoculation tus nqi ntawm ascoculation muaj nqi ntawm ascoculation ntau ntawm lactobacillus bulgaricus yog 3. 0%. Tsis hloov lwm cov txheej txheem txheej txheem, tus nqi inoculation ntawm thermophilic Streptococcus raug hloov. Qhov kev ntsuas cov qhab nia ntsuas ntawm cov enzyme supernatant tom qab 30 hnub ntawm fermentation yog qhia hauv daim duab 2.4.
Fig.2.4 nyhuv ntawm nkhaus ntawm streptococcus thermophilus inoculation tus nqi ntawm kev tshuaj xyuas kev ntsuas.
Raws li muaj nyob hauv daim duab 2.4, thaum lub inoculation tus nqi ntawm asporgillus bulgaricus yog 3.}%, Thiab cov inoculation nqi ntawm cov poov xab yog nruab nrab ntawm {8}}. 5% thiab 1.5%, Qhov siab dua rau cov qhab nia kev ntsuam xyuas cov qhab nia ntsuas yog, thaum cov nyiaj inoculation yog nruab nrab ntawm 1.5% thiab 3. {15}}}}} Yog li ntawd, qhov kev sim xaus tias thaum lub inoculation tus nqi ntawm thermatulation streptococcus yog 1.5%, cov xim kev ntsuas siab tshaj plaws ntawm cov enzyme cov xim, saj, thiab hnov tsw zoo tshaj plaws.
Figer.2.ffe ntawm kev nkhaus ntawm Lactobacillus Bulgaricus inoculation nqi ntawm kev tshuaj xyuas kev ntsuas.
Raws li qhia hauv Fig.2.5, thaum inoculation tus nqi ntawm asporgulation ayze yog 2.}%, Thaum inoculation tus nqi ntawm poov xab yog nruab nrab ntawm {8}}. 5% thiab 1. {{{{11%, ntau dua qhov ntsuas kom zoo nkauj yog li ntawm 1.}}}}}}}}}}}}}}}}}}}.}% Thiab 3.} Yog li ntawd, qhov kev sim qhia pom tau hais tias thaum lub inoculation li ntawm Lactobaculation Bulgaricus yog 1.} 17}}}}
2.2.7 orthogonal tsim ntawm strain piv
Txhawm rau thaum kawg txiav txim siab qhov kev ua yeeb yam zoo rau cov roj ntsha ua kom muaj cov nyiaj (B) Peb cov qib tsim nyog tsim nyog tau pom raws li tib qho kev sim, thiab ib lub rooj orthogonal sim tau tsim. Lwm qhov kev ntsuas ib puag ncig tau raug hloov pauv tsis hloov, thiab cov qhab nia sib tham saum toj no tau siv raws li qhov ntsuas tau zoo los ntawm kev txiav txim siab ntawm cov qauv siv microbial. Lub Factor qib lub rooj Tsim rau Orthoroponal sim yog qhia hauv Tab tom 2.3.
Raws li qhia hauv Table 2.4, qhov tseem ceeb cuam tshuam rau kev ntsuam xyuas cov kev ntsuas ntawm aspergillus thermochilus, tom qab ntawd Lactobacillus Bulgaricus, thiab thaum kawg cov poov xab. Thaum lub inoculation tus nqi ntawm aspergillus ayzae yog 1.5%, tus nqi inoculation thermocillus yog 1.}%, Qhov kev ntsuam xyuas cov qhab nia ntawm lub microbial enzyme tsim los ntawm kev sib xyaw ua ke yog qhov siab tshaj plaws.
2.2.8 xeem kom paub tseeb
Raws li kev soj ntsuam cov ntsiab lus ntawm Orthogonal, cov ntawv xeem pov thawj tau nqa tawm. Lub inoculation tus nqi ntawm aspergillus ayzae yog 1.5%, tus nqi inoculation thermocillus thermacophilus yog 1. {{}}%. Lwm cov txheej txheem cov xwm txheej tseem tsis hloov pauv. Qhov kev ntsuas cov qhab nia pom ntawm cov qhab nia ntawm cov tau enzyme kua yog 92.3, uas tau zoo dua li txhua pawg hauv kev xeem saum toj no. Yog li ntawd, cov kev sib xyaw saum toj no yog siv los ua qhov zoo tshaj plaws ntawm fermentation tus neeg sawv cev.
Cov tshuaj ntsuab tshiab cistance nrog ntau ntau tiv thaiv oxidation zog dua li cov kab mob fermoration
2.3 Cov ntsiab lus ntawm tshooj no
Tshooj lus Tshooj no tau kawm txog kev ua tau zoo ntawm kev sib xyaw ua ke rau kev tsim cov microbial enzymes los ntawm kev sib xyaw ua ke. Noj cov qhab nia ntsuas qhov xav tau ua raws li qhov ntsuas, tus piv uas tuaj yeem ua tiav qhov kev ntsuam xyuas cov qhab nia zoo tshaj plaws.
Ua ntej, ib qho kev sim ua ntu zus tau ua tiav. After the apple enzyme was naturally fermented for one month, it was sterilized by high temperature and high pressure, and then inoculated with Aspergillus oryzae, yeast, thermophilic Streptococcus, and Bulgarian Lactobacillus. Qhov kev sim ua tau pom tias kev ntsuas kev ntsuas ntawm enzyme tau siab dua uas yog pawg tswjfwm loj thaum cov plaub leeg no nyob hauv ib leeg. Qhov thib ob, los ntawm ib qho kev sim siab, tus nqi inoculation ntawm ib qho ntawm plaub yam uas muaj kev ntsuas sib txawv raws ib yam kev mob tau txais. Thaum kawg, raws li cov txiaj ntsig ntawm tib qho kev sim, ib qho kev sim siab ntawm thermophilic}, {}}}}}}}%, thiab tus nqi inoculation ntawm Lactobacillus Bulgaricus yog 1. {{}}}}}%, Qhov kev ntsuas qhov kev ntsuas cov qhab nia siab tshaj plaws, nrog ntau tshaj plaws ntawm 92.3 cov ntsiab lus.
