响应面法优化黑木耳多糖的制备工艺研究

Study on screening, identification and fermentation properties of the major fermentative microorganism from the bacterial lobster sauce of Leye

摘要: 针对黑木耳细胞壁异常坚韧的特点，探讨使其壁内多糖有效溶出的工艺方法。采用高压均质与酶法结合的工艺，借助Minitab 统计软件，利用中心组合试验法对黑木耳多糖的提取工艺进行优化。结果表明，黑木耳在均质压力8~10 MPa 下均质10~12 min 进行破壁预处理后，采用0.05 mol/L 柠檬酸钠缓冲溶液作为溶剂，80益下提取2h，然后冷却至45益，添加纤维素酶355 U/g，在料液比1颐48、pH 5.0 的条件下提取1.2 h，NaOH 调至中性后迅速提高温度至85益灭酶1 h，获得黑木耳多糖的得率达到15.37%。

Abstract: The strain DC8 as the major fermentative microorganism of bacterial lobster sauce (BLS) of Leye was isolated and screened by spread plate method and organoleptic investigation, and was identified to Bacillus subtilis subsp. subtilis based on morphological, 16S rDNA and phylogenic analysis. Using the strain DC8 as the starter, BLS with pronounced flavour was obtained. The fibrinolysin activity, DPPH free radical scavenging capability, free amino acids and acid soluble polypeptides of BLS was 59.49(2.37) IU/g, 0.87(依0.07) mg Trolox/g, 21.77(1.31) mg/g and 46.14(2.58) mg/g respectively. Owing to the excellent fermentation property, the strain DC8 was very suitable to be used as starter for BLS production.