Abstract
Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with stationary fermented at low temperature of 4 ℃ for 24 h, to the enzyme yield incense. The results showed that the enzyme supernatant of kidney bean was yellow, chilly smell, and the number of viable bacteria increased significantly with the activity of superoxide dismutase (SOD) reaching 224.09 U/mL.
Publication Date
10-28-2019
First Page
206
Last Page
209,236
DOI
10.13652/j.issn.1003-5788.2019.10.042
Recommended Citation
Di, WANG; Ying, WANG; Yanli, ZHANGN; Shuting, LIU; and Zhaohang, ZUO
(2019)
"Optimization on fermentation technology of kidney bean enzyme,"
Food and Machinery: Vol. 35:
Iss.
10, Article 42.
DOI: 10.13652/j.issn.1003-5788.2019.10.042
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/42
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