Study on Fermentation Process of Tagetes erecta with Lactobacillus paracasei FG-14 and Its Probiotic Effect
The fermentation process of Tagetes erecta with Lactobacillus paracasei FG-14 is studied. With the content of lutein ester as the evaluation index,the fermentation process is optimized through single factor test and response surface test design,the better fermentation results are obtained when the inoculation amount is 5％,the fermentation temperature is 36 ℃ and the fermentation time is 95 h,the content of lutein ester reaches 30.85 mg/L. During the fermentation,pH value decreases,reducing sugar content firstly decreases and then increases,and lutein ester content increases. It is speculated that the fermentation of Tagetes erecta with Lactobacillus paracasei FG-14 accelerates the dissolution of lutein ester. On the basis of the above studies,Tagetes erecta product fermented with Lactobacillus paracasei FG-14 is synthesized into complex powder,and the results show that the product has a positive effect on alleviating visual fatigue,which is presumed to be related to Lactobacillus paracasei FG-14,increasing the content of dissolved lutein ester and metabolites of Lactobacillus paracasei FG-14.
万方数据
维普
