The Study On Fermentation Process Optimization Of Ferment

Ferment,containing specific bioactive constituents from fermented raw materials such as animals,plants,fungi,and so on,are a sort of products with a variety of health effects,such as improving the human micro-ecological environment,improving the body immunity,anti-aging and so on.Traditional ferment is a kind of natural submerged fermentation liquor produced traditionally by time-causing fermentation technology.It is not only inefficient and easy to grow bacteria,but also can affect the growth of beneficial bacteria.In order to enhance the productivity and create more value,we added Saccharomyces cerevisiae,Acetobacter aceti,and Streptococcus thermophilus to the initial ferment fermentation liquor to inhibit the growth of harmful bacteria and their byproducts and accelerate the fermentation.Meanwhile,bio-selenium was added to vegetable and fruit ferment fermentation liquor to get bio-selenium ferment loaded with varieties of nutrients.The analysis and determination method were also established to provide a reference for vegetable and fruit ferment.The main conclusions were as follows:(1)According to the detection of wavelength,moving phrase,concentration and p H,the HPLC chromatographic condition used to determine the lactic acid and acetic acid contents in original ferment was as follows: chromatographic column ODS-BP(4.6×150mm,5?m),KH2PO4 solution of 0.01mol/L and pH of 2.88 as mobile phase,flow rate of 0.8 mL/min,wavelength of 215 nm,sample size of 20 ?L,and column temperature of 25?.The method can simultaneously determine the lactic acid and acetic acid in the ferment,the detection speed is fast,the detection concentration of lactic acid and acetic acid is wide,and the precision and the accuracy are high.(2)Single factor experiments were used to study the effect of different elements on the fermentation acidity of vegetable and fruit ferment,which was reflected by the pH of fermentation liquor.The results were studied to select the suitable ones to conduct the orthogonal test of four factors and three levels.Taking fermentation acidity(pH)and sensory score as the detection index,the effect of different elements on the ferment fermentation acidity and sensory,as well as the collaborative influence on its product were studied to obtain the optimal fermentation techniques of vegetable and fruit ferment.The ultimate techniques were liquor ratio of 18%,sucrose concentration of 7%,bacteria solution ratio of 2%,selenium concentration of 4 mg/L.The effect of sucrose concentration and selenium concentration on the pH change of ferment fermentation broth was significant in this paper.The ratio of liquid to liquid,the bacteria liquid ratio and the additive amount of vegetable and fruit had no significant effect on it.All four factors had no significant effect on sensory score.(3)The variation of main components in the optimized fermentation of vegetable and fruit ferment was determined.It showed that the residual sugar(total sugar)content and p H in fermentation liquor would decreased over fermentation time,while total acid,protein and polyphenol contents increased.Soluble fiber(polydextrose)showed no significant change in this process.The optimized techniques could obtain bio-selenium ferment with shortened fermentation time without affecting the content and sensory content of the ferment.