Optimization of Fermentation Technology of Aronia melanocarpa Pomace Enzyme and Study on Its Antioxidant Activity
In order to fully utilize the by-products of Aronia melanocarpa pomace and turn waste into treasure,yeast and Lactobacillus casei are selected to ferment Aronia melanocarpa pomace.With the total phenol content and SOD enzyme activity as the indexes,the optimal technology parameters for yeast fermentation are determined by single factor test and response surface test as follows:inoculation amount is 0.40％,fermentation temperature is 27.1 ℃,fermentation time is 12 h and initial sugar content is 17.99％.After 12 h of yeast fermentation,Lactobacillus casei is inoculated at 37 ℃ with the inoculation amount of 0.30％.After 16 h of static fermentation,24 h of post fermentation is carried out at 20 ℃ to make it produce aroma.Under these conditions,SOD enzyme activity of fermentation broth is 325.00 U/mL,total phenol content is 1.981 mg/mL,yeast count is 2.18×108 CFU/mL,Lactobacillus casei count is 7.55×107 CFU/mL,and total acid content is 3.23 g/dL.The antioxidant activity results show that when the concentration of enzyme liquid is 60 μg/mL,the scavenging rates on DPPH·,·OH and ABTS+·are(94.05±0.003)％,(94.11±0.018)％and(99.50±0.002)％respectively,and the reducing power is 81.12％of that of Vc control group.
万方数据
维普
